I know you might be asking yourself “tea steamed mussels?” In this unique recipe recipe our Pemaquid Mussels are combined with fresh ingredients and steamed with Granny Squibb all-natural organic iced tea. We are always looking for ways to support other small and local businesses and create new ways for customers to cook and enjoy our Pemaquid Mussels and it was wonderful to work with Granny Squibb. For those of you not yet familiar with Granny Squibb iced tea, they are a small batch,organic, iced tea company located in Rhode Island. Their tea is preservative free, made from the freshest locally sourced ingredients, and is available in sweet and unsweetened varieties. Check out there products at grannysquibb.com
So many mussels recipes are steamed with wine or beer as a main ingredient. This recipe is simple to make and a great alternative because it uses the lemon infused flavors of tea for steaming for steaming our mussels. The flavors come together nicely to create a rich flavorful broth. This recipe was created by Granny Squibb using their Granny Squibb’s Sally Squibb Lemon Organic Iced Tea. With its simple list of ingredients it is the perfect dish to make for a family picnic or to entertain family and friends. Everything about it says summer fun!
Recipe shared from @grannysquibb
INGREDIENTS
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 1/2 an onion or 2 shallots finely chopped
- 1 cup cherry tomatoes or 1 medium size tomato chopped
- salt and pepper to taste
- 3/4 bottle or 1 can of Granny Squibb’s Sally’s Lemon Organic Iced Tea
- 2 pounds Pemaquid Mussels
- fresh chopped parsley
- 1 lemon – wedges for garnish
DIRECTIONS
In a pot or deep pan on medium heat, add butter and let melt. Add garlic, onion or shallots and cook until softened, stirring occasionally.
Add mussels and tomatoes along with pinch of salt and pepper and toss for a minute. Add iced tea, cover pot, and let mussels cook until opened about 6 to 10 minutes. Discard any mussels that do not open.
Serve mussels and broth with fresh chopped parsley and lemon wedge garnish.
