Garlicky Mussels

From Clean Eating September/October 2010

1 1/2 lb tightly closed raw mussels
2 tsp olive oil
1 red bell pepper, seeded and finely chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
zest and juice of 4 limes, divided
2 cups low-sodium chicken broth
2 pints cherry tomatoes, cut in half
1/2 cup packed cilantro leaves, chopped
5 scallions, bulb removed, white and green parts thinly sliced on the diagonal

1. Place mussels in a large bowl of cold water. Soak for 15-20 minutes. With your fingers, lift out mussels and place in a colander. Rinse under cold running water and discard any mussels that have opened. Check each mussel for a thread-like string hanging out of the shell (called the "beard"). To remove, use a tea towel and take hold of the beard. Pull firmly toward the hinge end of the shell and tug free.

2. Heat a large stockpot over medium-high heat. Add oil, bell pepper, garlic, jalapeno and lime zest. Reduce heat to medium and cook for 4-5 minutes, stirring occasionally, until pepper is soft. Add lime juice, broth adn 1 cup water and bring to a boil. Add tomatoes and mussels. Cover and cook for 6-8 minutes, until shells open and mussels are cooked through. Sprinkle with cilantro and scallions and serve immediately with warm corn bread or corn bread muffins.