P.e.i. Mussels & Clams Recipe

Inspired by Rose's

Time30m

Serves4

sweet corn, bell peppers, red onions, pepper flakes, tomato seafood sauce, grilled bread

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Clean the Seafood
Rinse the mussels and clams under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.
2
Prepare the Vegetables
Shuck the sweet corn and cut the kernels off the cob. Dice the bell peppers and red onions into small pieces.
3
Grill the Bread
Preheat a grill or grill pan over medium heat. Brush slices of bread lightly with olive oil and grill for 2-3 minutes on each side until golden and crispy.

4
Cook the Seafood
In a large pot, combine the cleaned mussels and clams with the tomato seafood sauce, sweet corn, bell peppers, and red onions. Add the pepper flakes for heat.
5
Steam the Mixture
Cover the pot and cook over medium heat for about 5-7 minutes, or until the mussels and clams have opened up. Discard any that remain closed.
6
Serve
Transfer the cooked seafood and vegetable mixture to a serving dish. Serve hot with grilled bread on the side for dipping.