- Portion size 12 servings
- Credits : Jennifer Walker
- 4 lbs mussels
- 2/3 cups diced sweet red peppers
- 2/3 cups diced tomatoes
- 4 cloves garlic minced
- 1/4 cup fresh coriander
- 1/4 cup chopped parsley
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 2 tablespoons minced gingerroot
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup minced green onion
MethodImmerse mussels in cold water for 15 min; scrub and remove any beards; discard any mussels that do not close when tapped.
Place in large heavy saucepan over med-high heat; pour in 1/2 cup water. Cover and cook, shaking pan occasionally to redistribute, for about 5 minutes or until mussels open; drain and let cool. Discard any mussels that do not open.
Remove mussels from shells, reserving half of the shells. In bowl, stir together red pepper, tomato, onion, garlic, coriander, parsley, lime juice, ginger, oil, salt and pepper; add mussels and toss to coat.
Cover and refrigerate for at least 30 minutes (Mussels and shells can be refrigerated separately for up to 24 hours). Arrange reserved shells on large platter; fill each with mussel and some of the marinade.
**This recipe is adapted from the original in Canadian Living December 1998. I do make them the day before to let all the flavours sit. Have made them every year for my family's Christmas Eve potluck and am asked to make them every year!**