2 tsp. olive oil
\n1 1\/2 C. finely diced red and yellow bell peppers
\n1\/2 C. finely diced red onion
\n1 T. seeded and minced jalape\u00f1o pepper
\n1 T. minced ginger
\n1 T. minced garlic
\n1\/2 C. dry white wine
\n1\/2 C. clam juice or water
\n3 T. fresh orange juice
\n3 T. fresh lime juice
\n1 tsp. sugar
\n3 lb. mussels, rinsed, scrubbed and debearded
\nSalt to taste
\n1\/4 C. chopped fresh cilantro<\/p>\n
Heat olive oil in a large nonstick pot or Dutch oven over medium-high heat. Add peppers and onion and cook, stirring occasionally, until the peppers begin to soften, about 3 minutes. Add ginger and garlic and cook until fragrant, about 1 minute more. Add wine, clam broth, orange juice, lime juice, sugar and mussels to the pot.
\nCover and cook until the mussels have opened, about 5 minutes. Discard any mussels that do not open.
\nDivide the mussels among individual bowls. Spoon the broth over the mussels and sprinkle with cilantro. Serve immediately.<\/p>\n
6 servings
\n245 calories per serving
\n7 grams fat
\n1 gram fiber<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tsp. olive oil 1 1\/2 C. finely diced red and yellow bell peppers 1\/2 C. finely diced red onion 1 T. seeded and minced jalape\u00f1o pepper 1 T. minced ginger 1 T. minced garlic 1\/2 C. dry white wine 1\/2 C. clam juice or water 3 T. fresh orange juice 3 T. fresh lime juice 1 tsp. sugar 3 lb. mussels, rinsed, scrubbed and debearded Salt to taste 1\/4 C. chopped fresh cilantro Heat olive oil in a large…<\/p>\n