Baja-Med Mussels
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.
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Baja-Med Mussels
Directions
- Scrub mussels under cold running water. If present, remove beards.
- In an extra-large deep skillet melt butter over medium heat. Add onion, jalapeno 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.
From the Test Kitchen
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.
Nutrition Facts (Baja-Med Mussels)
- Per serving:
- 269 kcal ,
- 19 g fat
- (6 g sat. fat ,
- 5 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 61 mg chol. ,
- 287 mg sodium ,
- 14 g carb. ,
- 1 g fiber ,
- 3 g sugar ,
- 7 g pro.