Hot & Spicy Mussels

Beautiful blue-black mussels pan-steamed over a heady mixture of white wine, garlic, and onions is one of the best-and simplest-shellfish dishes you can make. As the mussels steam, they open up and release flavorful juices into the pan. A chunk of good peasant bread for sopping up the juices is an essential accompaniment to this dish.

1 tablespoon olive oil
1 small onion, finely chopped
6 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup dry white wine
2 tablespoons fresh lime juice
4 pounds mussels, scrubbed and debearded
1/4 cup chopped cilantro
1/4 cup chopped parsley

1 In a Dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion, garlic, and red pepper flakes, and cook, stirring frequently, until the onion is soft, about 7 minutes.
2 Add the wine and lime juice, and bring to a boil. Add the mussels, cover, and cook, shaking the pan occasionally, until all the mussels have opened, 8 to 10 minutes. Remove the pan from the heat. Discard any mussels that have not opened. Stir in the cilantro and parsley. Makes 4 servings

Makes 4 servings.
Per serving: 235 calories, 7.3g total fat (1.2g saturated), 48mg cholesterol, 1g dietary fiber, 11g carbohydrate, 21g protein, 322mg sodium.