November 27 2017
When you're trying to make your lunches a little healthier, this salad twist on the old PB&J classic will treat you right.
As part of his summer “Grill Thrills” series, Matthew Kadey offers a protein-filled dinner recipe that’ll serve as the perfect conclusion to any day spent at–or dreaming of–the ocean.
Inexpensive, ultra-sustainable, chock-full of good nutrition (protein, omega-3s and more) and a cinch to cook on the grill, briny mussels deserve to be considered more often for backyard cooking. Consider serving with some crusty bread and a light salad.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Scrub mussels under cold water and discard any open ones with cracked shells or that don’t close shut when tapped. Place mussels on grill grate, close lid and grill until the shells pop open, about four to six minutes. Remove mussels from grill with tongs and place in a large bowl. Discard any that did not open. Place in a large bowl and cover to keep warm. Toss tomatoes, shallots and jalapeno with oil and thread onto skewers, or place them in a vegetable grill basket. Grill until vegetables are darkened in a few places, turning at least once. When cool enough to handle, chop shallots. Finely chop jalapeno and discard seeds. Add tomatoes, shallots, jalapeno, parsley and basil to bowl with mussels. Squirt in lemon juice, and drizzle with butter if using.
339 calories, 8g fat, 42g protein, 23g carbs, 976mg sodium