You can bring home the flavors of the Florida Keys with this simple recipe. Chorizo is a pork sausage made with smoked paprika, though any type of smoked sausage can be used.
The commercially raised mussels available today are easy to clean. Just wash them in cold water and scrape off the beard or thin hairs along the shell. (The mussel uses them to attach itself to rocks.)
Complete the meal with a green salad tossed with reduced-fat and -sodium vinaigrette. Each serving has 474 calories with 37 percent of calories from fat.
2 pounds mussels
1/2 cup chorizo sausage cut into small cubes (2 ounces)
3 medium garlic cloves, peeled and crushed
1/2 tablespoon butter
1 cup bottled clam juice
6 red grape tomatoes
6 yellow grape tomatoes
Salt and freshly ground pepper, to taste
1 lemon, cut into wedges, for serving
1/2 whole-wheat baguette, for serving
Rinse the mussels under cold water. Gently tap any open ones against countertop. If they do not close, discard them.
Heat a large skillet over medium-high heat. Add mussels, the chorizo, garlic and butter. When mussels start to open (about 3 minutes), add the clam juice and tomatoes. Cook 2 more minutes. Add the salt and pepper to taste.
Divide mussels and sauce between 2 large soup bowls, discarding any that do not open. Add some of the lemon wedges to each plate. Serve with slices of the baguette.
Nutrition per serving: 447 calories (37 percent from fat), 18.3 grams fat (6.7 g saturated, 7.3 g monounsaturated), 65 milligrams cholesterol, 27.6 g protein, 44 g carbohydrates, 4.9 g fiber, 1,228 mg sodium.