Mussels Mexican-Style


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Mussels Mexican-Style


Even if you’ve snacked on the drive up to the cottage, you probably want a light, if late, dinner. Mussels are now available at almost any grocery store with a fish counter. Pick up tomatoes, peppers, fresh coriander, and crusty bread, take a jar of salsa out of the fridge, add a few pantry items, and you have everything you need.

  • Serves: 4-6
  • Course: Dinner


  • 2 green or cubanelle peppers, finely diced, or 4 stalks celery, thinly sliced
  • 4 plum or 2 large tomatoes, coarsely chopped
  • 1 cup of your favourite salsa (250 ml)
  • 2 tsp ground cumin (10 ml)
  • 2 tsp sugar or honey (10 ml)
  • 4 lbs fresh mussels (2 kg)
  • 1-2 cups chopped fresh coriander or flat-leaf parsley (250–500 ml)
  • Lime wedges


  1. In a large, wide pot, combine all ingredients except mussels, coriander or parsley, and lime. Cook uncovered over medium heat, stirring frequently, until peppers start to soften, 5–8 minutes.
  2. Meanwhile, scrub mussels under cold running water. Pull off any beards protruding from shells. If a mussel is open, rap it on the counter; if it doesn’t close in a minute or so, discard it.
  3. When pepper has softened, add mussels. Cover and cook 4 minutes, then stir to coat with tomato mixture. Cover and cook, stirring once or twice more, for an additional 4–6 minutes, until mussels open. With tongs, remove any that have not opened and discard.
  4. Stir in about two-thirds of coriander or parsley. Transfer mussels with juices into big bowls. Sprinkle with remaining coriander or parsley and tuck lime wedges on the side. Serve with fresh crusty bread to soak up all the juices.

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Monda Rosenberg