Food: What the Heck Should I eat? is out now! This is one of my favorite recipes from the book. For more recipes like this, check out Food: What the Heck Should I eat? Mussels are one of the tastiest foods from the sea, and this salty, spicy blend of flavors only emphasizes how sweet and satisfying they are. A great source of protein, these are absolutely perfect as an appetizer or as a larger meal-size serving. Click here to view PDF version.
- 4 large garlic cloves
- 2 tablespoons capers
- 4 anchovies
- 1 small dried red chile
- 1⁄2 teaspoon sea salt
- 1 tablespoon extra virgin olive oil
- 2 cups low-sodium chicken stock
- 3 pounds mussels, rinsed well, beards removed
- 1⁄4 cup parsley leaves, roughly chopped
- zest of 1 lemon
- Combine the garlic, capers, anchovies, red chile, and sea salt on a cutting board and chop until they become a paste. You can also use a mortar and pestle if you have one.
- In a 5- or 6-quart Dutch oven, warm the olive oil over medium-high heat. Add the prepared garlic paste and cook for about 2 minutes, stirring often. Pour in the chicken stock and bring to a boil. Carefully add the mussels.
- Place the lid on the pot and steam the mussels until all have opened up, 4 to 5 minutes. Divide the mussels between two bowls, then pour 3⁄4 to 1 cup of broth over them and serve. Add the parsley and lemon zest and toss.
Nutritional analysis per serving
calories 370 • fat 13 g • saturated fat 2 g • cholesterol 112 mg • fiber 0.2 g • protein 47 g • carbohydrate 14 g • sodium 1,298 mg