We were blown away by how fresh, large and delicious PEI mussels were. They weren't the mussels we are used to buying the grocery store that needs to be eaten that day because they've been harvested, packed, shipped, unpacked, and put on ice. These mussels come right from the ocean that same morning you buy them, and you can taste the difference.
Because we stayed with friends on the island, one evening they had a big dinner party with close friends and family. We bought a 10lb bag of mussels to feed everyone and our friends thought that J should make his homemade recipe for folks to try.
We did also make the traditional PEI recipe as well - salt water, beer and melted butter - just for anyone who wasn't interested in trying his or didn't enjoy a little of spice. The mussels were cooked, served and eaten so quickly that I barely got any photos of the process or the end result. At one point I had to put my phone down just to get a bowl of them before folks were coming for seconds, thirds and fourth servings. By the second round, many people were commenting on these "Ontario mussels" and asking J for his homemade recipe. Maybe our very simple "from away" recipe will take off!
Serves 2-3; Double for 4-6
2 lbs mussels
3-4 cloves garlic, minced
1-2 jalapeno peppers
1-2 onions, chopped
1.5 cup Mott's Clamato juice
Salt & Pepper
- PREP IT. Begin by peeling and mincing the garlic. Peel and chop the onions as well. Carefully devein and chop the jalapeño.
Ensure all the mussels are cleaned and debearded.
- SAUTEE THE VEGGIES. In a large stock pot, drizzle a little olive oil and sautée the onions, garlic and jalapeño for approximately 5 minutes. Stir frequently.
The vegetables will be ready when they are fragrant, and the onions are soft and translucent.
- ADD THE CLAMATO. Once the vegetables are soft, add the Clamato juice. Stir it well and let it come to a gentle boil. Add a pinch of salt and pepper.
- STEAM. Once the sauce is boiling, drop the mussels into the pot and put a lid on the stock pot. Continue to boil well covered for approximately 5 minutes or until the mussels are open.
- SERVE. Discard any mussels that did not open, and serve the mussels in a bowl with the sauce.
Love this recipe? Share it!