Mussels South of Two Borders
Prince Edward Island may account for a healthy share of the world's mussel production, but this recipe takes those mollusks farther south for a Latin American preparation that combines chorizo, chiles and beer.
Ingredients
Directions
Tips
Shopping Tip: For this recipe we use fully cooked Spanish-style chorizo--spicy pork sausage seasoned with smoked paprika and chile--recognizable for its characteristic red color. Find it near other cured sausages in well-stocked supermarkets, specialty-food stores or online at tienda.com.
Tip: To clean mussels, scrub with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the fuzzy “beard” from each one (some mussels may not have a beard).
Nutrition Facts
Per Serving:
284 calories; 6.4 g total fat; 1.5 g saturated fat; 48 mg cholesterol; 509 mg sodium. 400 mg potassium; 19.5 g carbohydrates; 2 g fiber; 3 g sugar; 28.2 g protein; 660 IU vitamin a iu; 23 mg vitamin c; 81 mcg folate; 64 mg calcium; 6 mg iron; 42 mg magnesium;
Exchanges:
1 vegetable, 2 lean meat
