Mussel Recipe

What’s for Dinner? Wednesday is BACK!

This week I have a mussel recipe that not only your muscles, but also your brain and immune system will love you for enjoying.

Originally from my fave magazine, Clean Eating, it’s a recipe I’ve been dying to try for 5 yrs and FINALLY got it done.

What made the difference?

We’re still a mission to use up our never ending supply of cornmeal and the recipe called for a side of cornbread.

Want to try it out?

Here’s what you’ll need to serve your mussels to four:

1.5 lbs raw mussels
2 tsp olive oil
1 red bell pepper, seeded and finely chopped
4 cloves garlic, chopped
1 jalapeno pepper, seeded and minced
Zest and juice of 4 limes
2 cups low-sodium chicken broth
2 pints cherry tomatoes, cut in halves
1/2 cup packed cilantro leaves, chopped
6 scallions, chopped 
Optional: cornbread on the side

Here’s how to put it all together:

Step One: Give your mussels an ice cold bath. Soak your mussels in a large bowl of cold water for 20 mins.  Then put them to the test! Rinse them under cold water and discard any that have opened.   

Step Two:  Cook ’em up! Heat a large stockpot over medium-high heat.  Add your oil, bell pepper, garlic, jalapeno, and lime zest.  Reduce heat to medium and cook for 4-5 mins, stirring until the pepper is soft.  Next add your lime juice, broth, and 1 cup of water and bring it to a boil.  Finally, add your tomatoes and mussels before covering the pot and cooking for another 7 mins or until the shells open and mussels are cooked through.  

Step Three:  Add the finishing touches.  Sprinkle the cilantro and scallions on top. Warm up your corn bread, if you decided to make it.  

Have you cooked mussels on your own? Thinking of trying this recipe? I’d love to hear your thoughts! Share them by leaving a comment: