2 lbs (1 kg) fresh PEI Mussels
2 large roma tomatoes, roughly chopped
1 small sweet onion, roughly chopped
3 Tbsp (45 mL) canned chopped green chilies
2 tsp (10 mL) ground cumin
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- In a large pot set over medium heat, combine the tomatoes, onion, green chilies and ground cumin. Bring to a boil and simmer for 2 to 3 minutes to concentrate the flavour.
- Add the mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 5 to 6 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
- Stir mussels well to coat with sauce and serve in two bowls with the broth.