Steamed mussels get a kick with spicy Piri Piri Sauce which is basically a kicked up chimichurri sauce.
For the sauce:
6tablespoonsfinely chopped red onion
1/4cupfinely chopped parsley
2tablespoonsred wine vinegar
1/2jalapeno pepper(seeded and minced)
1/8 to 1/4teaspooncrushed red pepper
For the mussels:
2poundsfresh live mussels
3/4cupwhite wine(use broth for whole30)
Combine all the sauce ingredients in a medium bowl and mix well. Sit at room temperature while preparing the mussels.
Place mussels in a colander and rinse them under cold water to remove any sand. Scrub them with a stiff brush under cold running water to remove any sand. The shells will be closed until you cook them, discard any cracked shells. To debeard, use your fingers to firmly pull out the hairy filaments.
Clean off the outsides with a brush to remove any barnacles or dirt.
Place 3/4 cups of water and 3/4 cup of white wine in a large pot and bring to boil. Add the mussels, cover and steam until the mussels all open, 5 to 6 minutes. Carefully drain water and divide in 4 bowls.