Featured PEI Ingredients
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.