Mussel Recipes // Mains & Entrées // Tex Mex Island Mussels
Cooking Time
Cooking Time:
10 Minutes
  • Spicy
  • Gluten Free
  • Lactose Free
  • Healthy
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Tex Mex Island Mussels


2 lbs (900 g) 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


  • 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 flavor to this dish.