Mussels with Salsa
Number of Servings: 3
Source: Chef Lindsay Cameron Wilson
2 1⁄2 lb (1.1 kg) fresh PEI Mussels
1⁄2 cup (125 mL) mild salsa
1⁄4 cup (60 mL) water
flat leaf parsley or cilantro, finely chopped - optional
Notes: Serve with corn tortilla chips to scoop up the sauce.
- 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.
- Place salsa and water in a large pot over medium heat. Add mussels and cover. Leave to steam for 5-7 minutes, until mussels are open. Discard any mussels that do not open.
- Toss mussels with salsa and fresh cilantro, if using.