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.