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.

Source: EatingWell Magazine, February/March 2006


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium heat.

  • Add onion and garlic. Cook, stirring frequently, until softened, 6 to 8 minutes.

  • Stir in paprika, dry mustard, chili powder and pepper. Cook, stirring, until fragrant, about 30 seconds.

  • 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.

  • 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.


Note: To debeard a mussel: Hold the mussel in one hand. Firmly pull out the black fibrous “beard” from the shell.

Nutrition Facts

302 calories; protein 24.1g; carbohydrates 28g; dietary fiber 4.9g; sugars 11g; fat 11g; saturated fat 1.8g; cholesterol 47.6mg; vitamin a iu 3363.7IU; vitamin c 25.5mg; folate 89.7mcg; calcium 98.8mg; iron 10.1mg; magnesium 61.8mg; potassium 731.4mg; sodium 677.1mg; thiamin 0.3mg.

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