Steamed Mussels with Peppers
TOTAL TIME: Prep: 30 min. Cook: 10 min.
YIELD: 4 servings.
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
Ingredients
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2 pounds fresh mussels, scrubbed and beards removed
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1 jalapeno pepper, seeded and chopped
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2 tablespoons olive oil
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3 garlic cloves, minced
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1 bottle (8 ounces) clam juice
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1/2 cup white wine or additional clam juice
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1/3 cup chopped sweet red pepper
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3 green onions, sliced
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1/2 teaspoon dried oregano
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1 bay leaf
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2 tablespoons minced fresh parsley
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1/4 teaspoon salt
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1/4 teaspoon pepper
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French bread baguette, sliced, optional
Directions
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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.
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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.
Nutrition Facts
12 each: 293 calories, 12g fat (2g saturated fat), 65mg cholesterol, 931mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 28g protein.
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