0 Ratings
Recipe courtesy of PEI Mussels
- 3 Servings +
4 lb (1.8 kg) fresh PEI Mussels
2 tbsp (30 mL) olive oil
2 cloves garlic
4 green onions (scallions), white part only, finely sliced
1 chipotle pepper, taken from a can of chipotle in abodo sauce*, finely chopped
4 tomatoes, roughly chopped
0.50 cup (125 mL) tequilla
1 cup (250 mL) fish stock
handful of fresh cilantro, roughly chopped
1 lime, sliced into wedges
*store remainder of the can in an airtight container in the fridge for up to 3 months
Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Heat olive oil in a large, heavy bottomed pot over medium heat.
Add garlic and green onions and and stir occasionally, until softened.
Add chipotle and tomatoes, stirring to combine.
Add tequilla and fish stock, stirring well.
Add mussels to pot and cover. Leave to steam for 5-7 minutes, until mussels are open. Discard any mussels that do not open.
Toss mussels well in the sauce. Divide between serving bowls. Top with cilantro and a squeeze of lime juice.
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