5 lbs (2.25 kg) PEI mussels 1 tbsp (15 mL) vegetable oil 4 cloves of garlic, minced 2 tomatoes, roughly chopped 1/2 cup (125 mL) water 1 to 2 tsp (5 to 10 mL) chipotle sauce, to taste
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, heat the vegetable oil over medium heat. Fry the garlic until fragrant, about 1 minute.
Stir in the tomatoes, water and chipotle sauce.
Add the mussels, stir, 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, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
Transfer to a large bowl, serve and enjoy this simple but flavourful dish.