"Barbecue" Mussels

"Barbecue" Mussels

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.

From EatingWell: February/March 2006, EatingWell Serves Two
Yield: 2 servings
Active Time: 35
Total Time: 40


  1. 2 teaspoons peanut oil, or canola oil
  2. 1 large red onion, finely chopped
  3. 2 cloves garlic, minced
  4. 1 tablespoon paprika
  5. 1 tablespoon dry mustard
  6. 1 tablespoon chili powder
  7. 1/2 teaspoon freshly ground pepper
  8. 1/2 cup tomato sauce
  9. 2 tablespoons cider vinegar
  10. 2 teaspoons Worcestershire sauce
  11. 1 teaspoon liquid smoke, (optional)
  12. 1 1/2 teaspoons honey
  13. Hot sauce, such as Tabasco, to taste
  14. 2 pounds mussels, scrubbed and debearded (see Note)


  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).

2 Carbohydrate Serving

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