Steamed Mussels with Peppers Recipe

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Steamed Mussels with Peppers Recipe
Steamed Mussels with Peppers Recipe photo by Taste of Home
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Steamed Mussels with Peppers Recipe

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5 1 1
Publisher Photo
Use the French bread to soak up the deliciously seasoned broth. If you like food zippy, add the jalapeno seeds. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min.

Ingredients

  • 2 pounds fresh mussels, scrubbed and beards removed
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 bottle (8 ounces) clam juice
  • 1/2 cup white wine or additional clam juice
  • 1/3 cup chopped sweet red pepper
  • 3 green onions, sliced
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • French bread baguette, sliced, optional

Directions

Tap mussels; discard any that do not close. Set aside. In a large skillet, saute jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the clam juice, wine, red pepper, green onions, oregano and bay leaf.
Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6 minutes or until mussels open. Discard bay leaf and any unopened mussels. Sprinkle with parsley, salt and pepper. Serve with baguette slices if desired. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Steamed Mussels with Peppers in The Taste of Home Cookbook 2008, p275

Nutritional Facts

12 each: 293 calories, 12g fat (2g saturated fat), 65mg cholesterol, 931mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 28g protein.

  • 2 pounds fresh mussels, scrubbed and beards removed
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 bottle (8 ounces) clam juice
  • 1/2 cup white wine or additional clam juice
  • 1/3 cup chopped sweet red pepper
  • 3 green onions, sliced
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • French bread baguette, sliced, optional
  1. Tap mussels; discard any that do not close. Set aside. In a large skillet, saute jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the clam juice, wine, red pepper, green onions, oregano and bay leaf.
  2. Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6 minutes or until mussels open. Discard bay leaf and any unopened mussels. Sprinkle with parsley, salt and pepper. Serve with baguette slices if desired. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Steamed Mussels with Peppers in The Taste of Home Cookbook 2008, p275

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dublinlab User ID: 1682119 260785
Reviewed Feb. 4, 2017 Edited May. 17, 2017

"My husband's word, Incredible! I have been doing steamed mussels for years and this is great. I am looking forward to make this again when all the kids and grandkids are here. Janet. VFE"

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