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Caribbean Jerk Mussels

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
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Serves: 4
Ingredients
  • 2lbs fresh mussels
  • 1½ cups + ½ cup white wine, or chicken stock
Jerk
  • 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
Instructions
  1. 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.
  2. For the jerk, place all ingredients, into a food processor and blend to a rough paste. Set aside.
  3. 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.
  4. Drain mussels in a colander, discarding any that did not open.
  5. 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.
  6. 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.

 

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