Julie Geary of Classic Cooks Catering made this recipe one Sunday night when her brother brought a bag of fresh PEI (Price Edward Island) mussels to her house. It has been a family favorite ever since. The key ingredients include sazon seasoning, Ranchero Sauce and fresh cilantro. One tip is to not add the cilantro until the very end instead of during the cooking process.
2 pounds mussels, freshly scrubbed and de-bearded
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup minced garlic
4 medium tomatoes, chopped
1 cup dry white wine
1 packet Sazon seasoning
1/2 cup Ranchero sauce
1/4 to 1/2 cup fresh chopped cilantro
sea salt and black pepper to taste
1. Rinse and de-beard mussels.
2. Heat oil in a heavy, large skillet over medium heat. Add onion and garlic; saute until they begin to brown, about 6 minutes.
3. Mix in tomatoes and cook until they break down; about 5 to 10 minutes.
4. Add white wine, Sazon seasoning packet, and Ranchero sauce; raise heat until a full boil.
5. Add mussels, cover and heat until the shells open; about 2 to 3 minutes.
6. Stir to mix liquid over and into all of the mussels. Season with sea salt and pepper to taste.
7. Scoop mussels with plenty of sauce into shallow bowl and garnish with the fresh cilantro.
Serve with warm semolina bread and olive oil.
Recipe courtesy of Julie Geary, Classic Cooks Catering, 2009.
Owner and Chef, Classic Cooks Catering
Classic Cooks has been entertaining since 1980 all over the North Shore and Boston area. They catered the premier of the "Perfect Storm" movie for Warner Brothers for 2,000 guests.
The company was nationally televised doing a New England Clambake for Bobby Flay's Food Nation on the Food Channel.
