Firecracker Mussels
Add some ‘wow’ to your summer party plates with our Firecracker Mussels. This spicy and tangy dish comes together so easily, you’ll want to make it all season long!
Ingredients
2 lbs (1 kg) fresh PEI Mussels
2 tbsp. Extra-Virgin Olive Oil
2 Garlic Cloves, chopped
1 Onion, chopped
1 Cup Light Beer
1/4 Cup Green Onions, chopped (for garnish)
Firecracker Sauce
1/2 Cup Lime Juice
1/2 Cup Sriracha
1/4 Cup Honey
2 Thai Chilies, diced *
1/2 tsp. Kosher Salt
Method
- Rinse fresh PEI Mussels under running water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- Heat oil in large pan/pot over medium heat. Add garlic and onion, sauté until softened. Add ingredients for Firecracker Sauce as listed and stir to combine. Let simmer for 2 minutes, then add beer to pot and stir.
- Add mussels to the pot, cover and let steam for 5-7 minutes, until mussels are open.
- While mussels are steaming, warm the flatbread and chop the green onions.
- Once mussels are open, remove from heat. Spoon into dishes, sprinkle with green onions, and serve with warm flatbread and lime wedges. Yum!
* For a milder version, omit the Thai Chiles from recipe.
CHEF’S TIP: Add any leftover mussels to your favourite summer side salad, or pop them into a wrap for an extra punch of flavour at your next picnic.
