Serves 4, Hands on time 15 minutes, Total time 15 minutes

2 Tbsp extra virgin olive oil
1 Tbsp chopped fresh garlic
1 Tbsp paprika
1 Tbsp ground coriander
2 tsp ground cumin
2 cups low sodium tomato juice
1/2 tsp red chile pepper flakes
3/4 lb Yukon gold potatoes, peeled and cubed
2 lbs cultivated mussels
2 Tbsp chopped fresh cilantro or Italian parsley, optional

In a large pot, combine oil, garlic, paprika, coriander and cumin. Cook on medium heat, stirring frequently, until sizzling and aromatic, about 1 minute. Add tomato juice, chile flakes and 2 cups water; bring to a boil. Add potatoes and return to a boil. Reduce heat to a simmer and cook until potatoes are almost tender when pierced, about 10 minutes.

Meanwhile, fill a large bowl with cold water. Place mussels in bowl and rinse. Tap any mussels that have gaped open slightly. If they close, they’re alive and safe to cook. Discard any mussles that remain open (indicating that they’re no longer alive) and any that have broken shells. Drain.

Increase heat and add mussels to pot. Cover and cook for about 5 minutes, shaking pot several times. Remove lid and dicard any mussels that remain closed. Add cilantro, if desired, and toss to combine. Serve immediately.

Nutrients per serving: Calories 243, Total fat 9g (Sat 1g, Mono 6g, Poly 1g), Carbs 26g, Fiber 3g, Sugars 5g, Protein 13g, Sodium 335mg, Chol 24mg

Clean Eating, August/September 2011, Page 29