Tex Mex Island Mussels

Ingredients

• 2 lbs (1 kg) fresh PEI Mussels
• 2 large roma tomatoes, roughly chopped
• 1 small sweet onion, roughly chopped
• 3 Tbsp (45 mL) canned chopped green chilies
• 2 tsp (10 mL) ground cumin

Method

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

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