Mexican Mussel Salad
Number of Servings: 4
Source: Mussel Industry Council PEI
Ingredients
2 lb (1 kg) fresh PEI Mussels
4 green onions (scallions) light green and white part only, finely sliced
1 red pepper, cored, seeds removed and diced
1 can (19 oz) corn, drained and rinsed
1 can (19 oz) black beans, drained and rinsed
1 jalapeno pepper, cored, seeds removed and minced
1⁄2 cup (125 mL) olive oil
1 tsp (5 mL) ground cumin
juice of 2 limes
sea salt and cracked black pepper to taste
small handful cilantro, chopped
Method
- 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 mussels in a large, heavy bottomed pot over medium heat. Add 1/2 cup water, cover and steam for 5-7 minutes, until mussels are open. Discard any mussels that do not open. Leave to cool a little, then shuck mussels and discard shells.
- Combine remaining ingredients in a serving bowl. Add mussels and toss together. Salad can be served immediately, but will be even better after a night left in the refrigerator.