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.
Yield: 2 servings
Active Time: 35
Total Time: 40
- 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)
- 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.
Tips & Notes
- To debeard a mussel: Hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.
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