Use the French bread to soak up the deliciously seasoned broth. If you like food zippy, add the jalapeno seeds. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

Steamed Mussels with Peppers

Peppers (Hot)
Steamed Mussels with Peppers
Prep Time
30 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 2 pounds fresh mussels, scrubbed and beards removed
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 bottle (8 ounces) clam juice
- 1/2 cup white wine or additional clam juice
- 1/3 cup chopped sweet red pepper
- 3 green onions, sliced
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- French bread baguette, sliced, optional
Directions
- 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.
- 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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