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.

Tiffany Vickers Davis
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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.
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