Jerk mussels

Charita Jones adds a touch of soul to a simple bowl of mussels, with a vibrant taste of the Caribbean
By Charita Jones
Jerk mussels
  • Rating:
  • Serves: 1-2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • handfuls fresh coriander
  • handfuls 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
  • 1 kg 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


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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