Recipes and Cooking Baja-Med Mussels Be the first to rate & review! This 30-minute dinner recipe is perfect for a busy weeknight. Fresh mussels are cooked in butter, garlic, and white wine for an impressive dinner that won't take all night. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound fresh mussels 2 tablespoon butter ½ cup chopped onion 1 fresh jalapeño chile pepper, seeded and finely chopped* 4 cloves garlic, sliced 1 cup chopped tomato ½ cup dry white wine Pine nuts or pumpkin seeds (pepitas), toasted Snipped fresh Mexican oregano and/or cilantro Lime wedges Mexican bolillos, split and toasted (optional) Directions Scrub mussels under cold running water. If present, remove beards. In an extra-large deep skillet melt butter over medium heat. Add onion, jalapeño pepper, and garlic; cook 5 minutes or until tender, stirring occasionally. Stir in tomato and wine; add mussels. Bring to boiling; reduce heat. Simmer, covered, 3 to 4 minutes or until shells open. Discard mussels that do not open. Top with pine nuts and oregano and/or cilantro and serve with lime wedges and bolillos, if desired. Tips When purchasing mussels look for tightly closed shells. They might gape slightly but should close when tapped. Shells should be clean, unbroken, and moist. Mussels should have a fresh scent, not a strong fishy odor. Refrigerate live mussels, covered with a moist cloth, in an open container up to 2 days. * Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Rate it Print Nutrition Facts (per serving) 269 Calories 19g Fat 14g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 269 % Daily Value * Total Fat 19g 24% Saturated Fat 6g 30% Cholesterol 61mg 20% Sodium 287mg 12% Total Carbohydrate 14g 5% Total Sugars 3g Protein 7g Vitamin C 17.8mg 89% Calcium 61mg 5% Iron 4.7mg 26% Potassium 382mg 8% Folate, total 23.5mcg Vitamin B-12 8.9mcg Vitamin B-6 174mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.