INGREDIENTS
- 2 lbs fresh PEI Mussels
- 1⁄2 cup Salsa (heat level is up to you)
- 1⁄4 cup Water
- Small leaf of Parsley or Cilantro, finely chopped (optional)
- Round tortilla chips to scoop up the tasty broth
HOW-TO-COOK
- Rinse the mussels under cold running water, gently moving them around with your hands.
- Place salsa and water in a large pot over medium heat to warm.
- Add the mussels and cover with a lid. Turn the heat to high and cook for 7 minutes or until steam is pouring out from the lid for 15 seconds. Remember – no peeking and keep that lid on.
- Remove from heat and let sit, covered, for about 1 minute.
- Stir and pour into individual bowls with the broth. Discard any mussel that did not open or has a cracked shell. Top with fresh parsley or cilantro, if using.
