Bold Caribbean flavors like cinnamon, allspice and cumin blend together to create an amazing sauce for fresh mussels.
The jerk sauce can be made a few days in advance. Once you're ready, warm the jerk along with some white wine (to thin it out and create a nice dipping sauce), then toss in the cooked mussels!
|Caribbean Jerk Mussels|
- 2lbs fresh mussels
- 1½ cups + ½ cup white wine, or chicken stock
- ½ cup fresh cilantro
- ½ cup fresh parsley
- 4 pickled red jalapeno rings + 2-3 Tbsp of pickling juice (to taste)
- 1 tsp dried thyme
- 1 tsp salt
- ¾ tsp cumin
- ¾ tsp allspice
- ½ tsp cinnamon
- ½ tsp onion powder
- ½ tsp garlic powder
- 2 limes, juiced and zested
- 2 Tbsp vegetable oil
- If mussels are not already cleaned, scrub with a brush and pull of any of the fibrous beard. Discard any mussels that do not close when firmly tapped.
- For the jerk, place all ingredients, into a food processor and blend to a rough paste. Set aside.
- To cook the mussels, bring 1½ cups white wine and ¼ cup of water to a boil in Dutch oven (or another large pot with a heavy lid). Add in the mussels, cover and cook for 5 minutes, shaking pot occasionally.
- Drain mussels in a colander, discarding any that did not open.
- Place the jerk in the pot along with up to ½ cup of white wine (to thin to desired consistency) and heat. Add in mussels, tossing until well coated. If desired, add in 2 tomatoes (cored & seeded) that have been finely diced for added flavor and texture.
- Divide mussels into 4 bowls, and spoon over some of the jerk sauce onto each.