Chipotle Mussel Salad
Heat vegetable oil in a large pot over medium high heat, once hot, add chipotles in adobo, cook for one minute, until fragrant.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at canadasfoodisland.ca.
Cooking tools:
- Pot
- Stove
- Blender
- Measuring spoon
- Measuring cup
- Fine-mesh sieve
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
- Kitchen scale
- Whisk
- Tongs
- Paring knife
Ingredients
- 4 lb PEI mussels, rinsed and debearded
- 1 tbsp vegetable oil
- 3 tbsp chipotles in adobo, pureed
- 1/2 cup light beer (pilsner works well)
- 1/2 medium white onion, thinly sliced
- 1 cup halved cherry tomatoes
- 1 jalapeno, seeded and finely diced
- 3/4 cup roughly chopped cilantro
- 3 tbsp fresh lime juice
- 1/2 tsp sugar
- 2 tbsp olive oil
- salt
- freshly ground black pepper
- 1 bag tortilla chips, for serving
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