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Jerk mussels
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 1-2
Charita Jones adds a touch of soul to a simple bowl of mussels, with a vibrant taste of the Caribbean
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Ingredients
- handful fresh Coriander
- handful fresh parsley
- 1/4 Scotch bonnet peppers
- 3 Spring onions, roughly chopped
- 3 sprigs fresh Thyme, leaves only
- 1/2 tsp Cumin
- 1/2 tsp ground allspice
- 1 lime, zest and juice
- 1-2 tbsp vegetable oil or sunflower oil
- 1kg 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
Method
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.
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