Serves 4
1 pound fresh mussels
1/4 cup fresh lemon juice, divided
2 Tablespoons unsalted butter, melted
1/2 cup dry white wine
Dash of hot sauce
1/4 teaspoon dried crushed red pepper
1 garlic clove, minced
Dash of salt
Dash of freshly ground black pepper
2 Tablespoons coarsely chopped basil, to serve
Remove the beards on the mussels and scrub the shells well with a brush. Discard open or cracked mussels; set the rest aside.
In a large bowl, combine 2 tablespoons of lemon juice with the melted butter, white wine, hot sauce, crushed red pepper, basil, and garlic; set aside.
Sprinkle mussels with salt, black pepper, and 1 tablespoon lemon juice; and place them in a grill basket.
Grill, over high heat (400° to 500°F), with the lid closed, about 10 minutes, or until shells open. Discard any unopened mussels.
Add mussels to the lemon mixture and toss well. Drizzle with remaining tablespoon lemon juice, and sprinkle with fresh basil. Serve immediately.
Per Serving: 174 Calories; 8g Fat (4g Sat.); 14g Protein; 6g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 398mg Sodium.