Recipe courtesy of PEI Mussels
lb (1.8 kg) fresh PEI Mussels
tbsp (30 mL) olive oil
green onions (scallions), white part only, finely sliced
chipotle pepper, taken from a can of chipotle in abodo sauce*, finely chopped
tomatoes, roughly chopped
cup (125 mL) tequilla
cup (250 mL) fish stock
handful of fresh cilantro, roughly chopped
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.
Thank you for subscribing!
To request access to the CFI toolkit, please submit the form below:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in