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"Barbecue" Mussels

:  February/March 2006, EatingWell Serves Two

Your rating: None Average: 3 (4 votes)

A take-off on New Orleans "barbecued" shrimp (also made on the stovetop), this combines shellfish with a piquant barbecue sauce that will have you licking your fingers. A 2-pound bag of mussels is just the right amount for serving a pair.


"Barbecue" Mussels Recipe

2 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 teaspoons peanut oil, or canola oil
  • 1 large red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon paprika
  • 1 tablespoon dry mustard
  • 1 tablespoon chili powder
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup tomato sauce
  • 2 tablespoons cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon liquid smoke, (optional)
  • 1 1/2 teaspoons honey
  • Hot sauce, such as Tabasco, to taste
  • 2 pounds mussels, scrubbed and debearded (see Note)

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Preparation

  1. Heat oil in a large saucepan over medium heat.
  2. Add onion and garlic. Cook, stirring frequently, until softened, 6 to 8 minutes.
  3. Stir in paprika, dry mustard, chili powder and pepper. Cook, stirring, until fragrant, about 30 seconds.
  4. Pour in tomato sauce, vinegar, Worcestershire, liquid smoke (if using), honey and hot sauce, stirring to scrape up any browned bits. Bring to a simmer.
  5. Add mussels and stir to combine. Return to a simmer. Cover, reduce heat and simmer until the mussels open, 6 to 8 minutes. Stir; discard any unopened mussels before serving.

Tips & Notes

  • To debeard a mussel: Hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.

Nutrition

Per serving: 315 calories; 11 g fat ( 2 g sat , 3 g mono ); 48 mg cholesterol; 31 g carbohydrates; 24 g protein; 5 g fiber; 792 mg sodium; 685 mg potassium.

Nutrition Bonus: Vitamin A (80% daily value), Iron (60% dv), Vitamin C (45% dv), Folate & Potassium (22% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 vegetable, 1 other carbohydrate, 3 lean meat


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Recipe Categories

Preparation/ Technique
Saute
Main Ingredient
Shellfish
Health & Diet Considerations
High potassium
Healthy weight
Heart healthy
Low saturated fat
Gluten free
Low cholesterol
Low calorie
Diabetes appropriate
Servings
2
Total Time
45 minutes or less
Ease of Preparation
Moderate
Ethnic/Regional
American
Type of Dish
Main dish, fish/seafood
Style/Theme
Cooking for 2
Season
Winter
Fall
Summer
Spring
Meal/Course
Dinner

Publication
February/March 2006
EatingWell Serves Two
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