Number of Servings: 3
4 lbs fresh PEI mussels
2 tbsp olive oil
2 gloves garlic
4 green onions (scallions), white part only, finely sliced
1 chipotle pepper, taken from a can of chipotle in abodo sauce*, finely chopped
4 tomatoes, roughly chopped
1/2 cup (125ml) tequilla
1 cup (250ml) fish stock
handful of fresh cilantro, roughly chopped
1 lime, sliced into wedges
*store remainder of the can in an airtight container in the fridge for up to 3 months
- Rinse fresh blue mussels in tap water and set aside. Discard any mussel that does not close after being rinsed.
- 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.