Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve with Green Salad with Simple Vinaigrette and Goat Cheese Crostini. All mussels are sustainable stars. They're surprisingly affordable, too.

Recipe by Cooking Light April 2013

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary test

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 12 mussels and 1/4 cup liquid)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

    Advertisement
  • Place chile on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel, and discard skins. Chop chile.

  • Combine chopped chile, wine, shallots, 3 tablespoons cilantro, salt, and next 4 ingredients (through clam juice) in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add mussels; cover and cook 3 minutes or until shells open. Remove mussels from pan with a slotted spoon. Discard unopened shells. Keep warm.

  • Bring wine mixture to a boil over high heat; cook until mixture is reduced to 1 cup. Stir in lime juice and butter. Pour liquid over mussels; toss gently. Sprinkle with remaining 1 tablespoon cilantro. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

170 calories; fat 5.6g; saturated fat 2.3g; mono fat 1.4g; poly fat 0.9g; protein 15.2g; carbohydrates 9.1g; fiber 0.6g; cholesterol 43mg; iron 5.2mg; sodium 589mg; calcium 51mg.
Advertisement