2 pounds mussels, freshly scrubbed and debearded

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 debeard 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. Seaso 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

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.

Mussels with a Caribbean Flair
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