lb PEI mussels, rinsed and debearded
tbsp vegetable oil
tbsp chipotles in adobo, pureed
cup light beer (pilsner works well)
medium white onion, thinly sliced
cup halved cherry tomatoes
jalapeno, seeded and finely diced
cup roughly chopped cilantro
tbsp fresh lime juice
tbsp olive oil
freshly ground black pepper
bag tortilla chips, for serving
Heat vegetable oil in a large pot over medium high heat, once hot, add chipotles in adobo, cook for one minute, until fragrant. Add beer, bring mixture to a boil, once boiling add mussels, cover with a lid. Cook for 5 – 6 minutes, until mussels have opened. Remove from heat. Let mussels cool while you prepare the remaining salad ingredients.
In a large bowl mix together onions, tomatoes, jalapeno, cilantro, lime juice, sugar and olive oil.
Once mussels are cool enough to handle, remove meat from each shell, discard the shell and add mussel meat to the large bowl. Strain mussel liquid to add to the salad. Once all mussels have been shelled, mix everything together, season with salt and pepper. Refrigerate mussel salad for at least one hour and up to 6 hours to allow flavours to blend.
Serve with tortilla chips on the side.
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