Steamed Pei Mussels Recipe

Inspired by Salmon Dave's

Time30m

Serves4

spicy tomato broth, andouille sausage, grilled sourdough seared new bedford scallops

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Ingredients

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Mussels and Broth

2 pounds PEI mussels

8 ounces andouille sausage

1 cup canned diced tomatoes

1 onion, chopped

4 cloves Garlic, minced

2 tablespoons Fresh parsley, chopped

1 teaspoon Cayenne pepper

1 teaspoon Smoked paprika

2 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Broth

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened.

Add Sausage and Tomatoes

Slice the andouille sausage and add it to the pot. Cook for about 5 minutes, then add the canned diced tomatoes, cayenne pepper, smoked paprika, salt, and black pepper. Stir to combine and let simmer for 10 minutes.

Steam the Mussels

Rinse the PEI mussels under cold water, scrubbing the shells if necessary. Add the mussels to the pot, cover, and steam for 5-7 minutes or until the mussels have opened fully.

Prepare the Scallops

While the mussels are steaming, heat a grill or skillet over medium-high heat. Season the scallops with salt and pepper, then sear them for about 2-3 minutes on each side until golden brown.

Serve

Ladle the mussels and spicy broth into bowls. Top with grilled scallops and garnish with fresh parsley. Serve with grilled sourdough on the side.