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Clams and Mussels with Tomato Barbeque Sauce
Source: dLife

Grilled cherrystone clams and mussels topped with a tomato, jalapeƱo, and vinegar sauce.

Prep Time: 10 minutes
Cook Time: 8 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 263.8
Total Carbs 14.4 g
Dietary Fiber 1.3 g
Sugars 3.5 g
Total Fat 4.5 g
Saturated Fat 0.8 g
Unsaturated Fat 1.2 g
Potassium 925.2 mg
Protein 25.6 g
Sodium 490.0 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0.6667 cup  white wine
0 1/4 cup  fresh chopped red onion
1 each  medium garlic cloves
2 each  roma tomatoes
3 tbsp  fresh basil
1 each  whole jalapeno pepper
1 tbsp  sherry vinegar
6 each  fresh clams
16 each  Mussels, blue, raw, large
  1. Light a grill.
  2. Place the wine, onion, and garlic in a saucepot and bring to a boil over medium-high heat. Cook for 2 minutes, stirring often. Turn the heat off and add the tomatoes, basil, chile, and vinegar.
  3. Set the unopened clams and mussels on the grill. Cook until the shellfish are open. The mussels should take 1 to 2 minutes and the clams should take about 3 minutes. Remove the top part of the shells.
  4. Pour some of the tomato barbeque sauce on top of each and cook for another 3 to 5 minutes.

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