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.
Note: To debeard a mussel: Hold the mussel in one hand. Firmly pull out the black fibrous “beard” from the shell.
1 1/2 vegetable, 1 other carbohydrate, 3 lean meat