Appetizers, Seafood

Caribbean Jerk Mussels

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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. Use a blender or mini food processor to combine the ingredients to a smooth paste.

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

Marla Hingley
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 2 lbs fresh mussels
  • 1 1/2 cups + 1/2 cup white wine or chicken stock

Jerk

  • 1/2 cup fresh cilantro
  • 1/2 cup fresh parsley
  • 4 pickled red jalapeno rings + 2-3 Tbsp of pickling juice to taste
  • 1 tsp dried thyme
  • 1 tsp salt
  • 3/4 tsp cumin
  • 3/4 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 limes juiced and zested
  • 2 Tbsp vegetable oil

Instructions
 

  • 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 1 1/2 cups white wine and 1/4 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 1/2 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.

Notes

While best used the day you buy them, fresh mussels can be stored overnight in a colander set inside a large bowl (you don't want mussels to sit in water). Place a few layers of damp paper towel or newspaper on top, then cover the bowl with a loose fitting lid.
Tried this recipe?Let us know how it was!

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