Jerk Mussels

Name: Jerk Mussels
Ingredients: 1 ounce fresh cilantro; 1 ounce fresh parsley; 1/4 scotch bonnet pepper; 3 scallions, roughly chopped; 3 sprigs thyme, leaves only; 1/2 teaspoon cumin; 1/2 teaspoon ground allspice; 1 lime, zest and juice; 1 -2 tablespoon vegetable oil or 1 -2 tablespoon sunflower oil; 2 1/2 lbs mussels, cleaned and debearded (discard any mussels that do not close when firmly tapped); 2 tomatoes, peeled, seeds removed, roughly chopped; 1 lemon, cut into wedges

12 ingredients

3 steps

Ingredients

1 ounce fresh cilantro
1 ounce fresh parsley
1/4 scotch bonnet pepper
3 scallions, roughly chopped
3 sprigs thyme, leaves only
1/2 teaspoon cumin
1/2 teaspoon ground allspice
1 lime, zest and juice
1 -2 tablespoon vegetable oil or 1 -2 tablespoon sunflower oil
2 1/2 lbs mussels, cleaned and debearded (discard any mussels that do not close when firmly tapped)
2 tomatoes, peeled, seeds removed, roughly chopped
1 lemon, cut into wedges

Directions

1

Place all of the ingredients, except for the oil, mussels, tomatoes and lemon, into a food processor and blend to a rough paste. Loosen the mixture by mixing in a bit of vegetable or sunflower oil.
2

Heat a wok until smoking, then add the paste. Fry for 1-2 minutes, then add the mussels and cover with a lid. Cook for 3-4 minutes, or until the mussels have opened. Discard any mussels that remain closed. Stir in the chopped tomatoes.
3

To serve, pile the mussels into a large bowl and serve with lemon wedges.