Tex Mex Island Mussels

  • 10 m
  • ·
  • 2 Servings
  • ·
  • Print
Recipe courtesy of PEI Mussels


- 2 Servings +


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.

In a large pot set over medium heat, combine the tomatoes, onion, green chilies and ground cumin. Bring to a boil and simmer for 2 to 3 minutes to concentrate the flavour.

Add the mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 5 to 6 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.

Stir mussels well to coat with sauce and serve in two bowls with the broth.

Note: Canned chopped green chilies are not very hot but add wonderful flavour to this dish.