Mussels, sometimes called the poor man’s
oyster, aren’t to be overlooked, especially tossed
in this Cajun-spiced beer sauce. The only thing
you’ll want is some crusty bread for sopping up
every last drop. But remember, mussels (and
clams) are alive when you buy them, so storage
is important (see the tip, below) and be sure
to toss any that don’t open after grilling.
Makes
2 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Preheat grill to medium-high
(350–400°) with a 10-inch cast-iron
skillet on grill.
Add butter and prosciutto to skillet
and sauté until prosciutto begins
to get crispy, about 4 minutes.
Add bell peppers, celery, garlic,
scallions, and Cajun seasoning;
sauté until vegetables soften but
aren’t mushy, stirring occasionally,
4 minutes.
Add beer and mussels to skillet,
close grill, and cook until mussels
open, about 3 minutes. Discard any
mussels that do not open. Divide
mussels and juice between two
bowls; top with cilantro.
Store mussels and/or clams in the fridge
(for 2–3 days) on ice in a colander set in
a bowl so the melted ice can drain away;
cover with a damp towel.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 555
% Daily Value*
Total Fat 27g 41%
Saturated Fat 13g 65%
Cholesterol 147mg 49%
Sodium 1668mg 69%
% Daily Value*
Carbs 22g 7%
Protein 41g
*Percent Daily Values are based on a 2,000 calorie diet.
