Rundown Mussels

Prep time: 10 minutes

Cook time: 20 minutes

Serves 2-4

Ingredients:

1 bag Rainforest Mussels (half-shell)

4 cups coconut milk

4 sprigs thyme

1 sprig rosemary

1 Scotch bonnet pepper

2 tablespoon pimento

1 pack fish tea (no noodles) or 1 teaspoon seasoning salt

2 roasted red peppers, chopped

1 cup tomato, chopped

1 cup onion, chopped

½ cup scallion, chopped

5 cloves garlic, shredded

Additional Ingredients

1 French bread

2 garlic cloves

3-4 tablespoons softened salted butter

Method

• Defrost the mussels and set in a strainer to drain excess liquid.

• Place red peppers on an open flame and char on all sides

• Strip the black charred skin, remove seeds and dice.

• Prep all the veggies and set aside.

• In a pot add coconut milk, thyme, rosemary, Scotch bonnet pepper, allspice, strained fish tea mix, and roasted red peppers.

• Let this cook and reduce until it begins to thicken.

• Remove thyme and rosemary stems, Add tomatoes, onion, scallion, and garlic, and let cook until even thicker.

• Remove pepper, add mussels, toss in the sauce, and over medium heat cover; let mussels cook for 8 minutes then turn off the heat.

• Mix some salted butter and garlic, spread over slices of French bread, and bake for 5 minutes in a 400-degree F oven until crispy.

• Garnish with fresh thyme leaves and serve the rundown mussels with crispy garlic bread on the side.

Recipes and Photos by Chantay Campbell Neil