Mussel Recipes // Salads // Mexican Mussel Salad
Cooking Time
Cooking Time:
10 min
  • Gluten Free
  • Lactose Free
  • Healthy
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Mexican Mussel Salad


2 lb (1 kg) fresh PEI Mussels
4 green onions (scallions) light green and white part only, finely sliced
1 red pepper, cored, seeds removed and diced
1 can (19 oz) corn, drained and rinsed
1 can (19 oz) black beans, drained and rinsed
1 jalapeno pepper, cored, seeds removed and minced
1⁄2 cup (125 mL) olive oil
1 tsp (5 mL) ground cumin
juice of 2 limes
sea salt and cracked black pepper to taste
small handful cilantro, chopped


  1. 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.
  2. Place mussels in a large, heavy bottomed pot over medium heat. Add 1/2 cup water, cover and steam for 5-7 minutes, until mussels are open. Discard any mussels that do not open. Leave to cool a little, then shuck mussels and discard shells.
  3. Combine remaining ingredients in a serving bowl. Add mussels and toss together. Salad can be served immediately, but will be even better after a night left in the refrigerator.
Recipe source: Mussel Industry Council PEI