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.
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- 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.
- 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 two 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, four to five 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
Fat 13 g
Saturated fat 2 g
Cholesterol 112 mg
Fiber 0.2 g
Protein 47 g
Carbohydrate 14 g
Sodium 1,298 mg