1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic. Cook, stirring frequently, until softened, 6 to 8 minutes.
3. Stir in paprika, dry mustard, chili powder and pepper. Cook, stirring, until fragrant, about 30 seconds.
4. Pour in tomato sauce, vinegar, Worcestershire, liquid smoke (if using), honey and hot sauce, stirring to scrape up any browned bits. Bring to a simmer.
5. Add mussels and stir to combine. Return to a simmer. Cover, reduce heat and simmer until the mussels open, 6 to 8 minutes. Stir; discard any unopened mussels before serving.
To debeard a mussel: Hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.
Calories 315 Carbohydrates 31 Fat 11 Saturated fat 2
Mono unsaturated fat 3 Protein 24 Cholesterol 48 Fiber 5 Potassium 0
This recipe has been added to the following public cookbooks:
Sheila's Recipe Collection,
billys notable cooking,
Poetry N Food
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