Grilled Mussels with Basil
1 pound mussels
1/4 cup fresh lemon juice, divided
2 tablespoons unsalted butter, melted
½ cup dry white wine
1 dash hot sauce
1/4 teaspoon dried crushed red pepper
1/4 teaspoon dried basil
1 garlic cloves, minced
1 dash salt
1 dash freshly ground black pepper
2 tablespoons coarsely chopped fresh basil
Remove beards on mussels, and scrub shells well with a brush. Discard open or cracked mussels. Set aside.
Combine 2 tablespoons lemon juice and next 5 ingredients in a large bowl; set aside.
Sprinkle mussels with salt, black pepper, and 1 tablespoon lemon juice. Place mussels in a grill basket.
Grill, with lid closed, over high heat (400º to 500º) about 10 minutes or until shells open. Discard any unopened mussels.
Add mussels to lemon mixture; toss well. Drizzle with remaining tablespoon lemon juice, and sprinkle with basil. Serve immediately.
Per Serving: 174 Calories; 8g Fat (4g sat); 14g Protein; 6g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 398mg Sodium.