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Steamed Mussels with Chipotle Pepper Broth

4 servings


Ethnic Cuisine

Nutritional Facts Per Serving

8.6 g
11.1 g
0.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 167
  • Fat 8.5 g
    • Saturated   1.2 g
    • + Trans 
  • Cholesterol 18 mg
  • Sodium   381 mg
  • Carbohydrate 11.1 g
    • Fibre   0.5 g
    • Sugars  
  • Protein 8.6 g
    • Vitamin A 3 %
    • Vitamin C 15 %
    • Calcium 3 %
    • Iron 21 %


Heat the oil in a pot over medium-high heat. Add onions and garlic cook 2 to 3 minutes, or until softened. Add the cumin and chipotle peppers and cook 1 minute more. Pour in the beer, bring to a simmer and reduce the beer by half. Add the stock, lime juice and brown sugar and bring to a bowl. Add the mussels and cover and cook until the mussels just open (discard any that do not). Divide mussels among heated bowls, spoon over the broth, sprinkle with chopped cilantro and serve

Note: Chipotle peppers are available in the Mexican food aisle. Store the unused peppers in a tight-sealed jar in the fridge.

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