Recipe #5439
Mussels with Jalapeno and Fresh Tomatoes
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 25 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Chef Josée Robitaille |
Wine & food pairing
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Recipe ingredients
- 6 lb. (3 kg) Québec blue mussels
- 2 shallots, chopped
- ¾ cup (180 mL) white wine
- 1 jalapeňo, seeded and sliced very thin
- 5 plum tomatoes, diced
- Freshly ground Irresistibles peppercorns* to taste
- 2 Tbsp. (30 mL) chopped coriander or flat leaf parsley
Preparation
In a big pot, put mussels, shallots, wine and jalapeño and bring to a boil over high heat.
Shake the pot a few times and cook for just a few minutes or until the mussels open.
Add diced tomatoes and pepper and cook 1 – 2 minutes.
Add coriander or parsley and serve immediately.
Discard any mussels that don’t open in cooking.
Suggestion
Wash and scrub fresh mussels in cold water. To beard them, pull out the hair-like matter trailing from the shell. Discard any open mussels that don’t snap shut when tapped.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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Veal Chops with Tomatoes and Fresh Herbs
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