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Steamed Mussels in Spicy Tomato Sauce 20 minutes Mussels Extra Virgin Olive Oil Red Onion (finely chopped) Garlic (clove, minced) Paprika Red Pepper Flakes Diced Tomatoes (from the can with the juices) Parsley (finely chopped, plus more for garnish) Sea Salt & Black Pepper (to taste) 494 17g Saturated 3g 25g Fiber 2g 56g Remove cooked mussels from their shells and place in an airtight container. Cover the mussels completely in the spicy tomato broth and keep refrigerated for one day. For spicier mussels, add more red pepper flakes or a pinch of cayenne. For mild mussels, omit the red pepper flakes. Fresh herbs and/or lemon wedges. Place the mussels in a large colander and rinse well with cold water. Discard any broken mussels and remove beards if necessary. In a large pot with a lid, heat the oil over medium heat. Add the onion and the garlic and cook for three to five minutes until the onions begin to soften. Stir in the paprika and red pepper flakes. Add the tomatoes and parsley and stir to combine. Bring the sauce to a gentle boil and season with salt and pepper to taste. Transfer mussels to the pot and cover with the lid. Let them steam for six to eight minutes or until mussels have opened, stirring halfway through. Transfer the opened mussels to a dish and discard any that have not opened. Season the tomato broth with additional salt and pepper, if needed. To serve, spoon broth over top of the mussels and enjoy! http://www.beyondyourscale.com
