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