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3 lb (1.8 kg) mussels
½ cup (125 mL) white wine
¼ cup (60 mL) dried Szechuan peppers
1 cup (250 mL) pure maple syrup
4 pieces naan bread
2 tbsp (30 mL) olive oil
1 cup (250 mL) fresh pineapple chunks
1 tsp (5 mL) coarse salt
4 sprigs cilantro, torn
¼ cup (60 mL) shaved Parmesan cheese
2 tbsp (30 mL) crumbled blue cheese


To prepare mussels: Rinse under running fresh water. Throw away any that do not close. In a large pot, add mussels and wine. Cover with a lid and cook on high for approximately 5 to 6 minutes or until steam is pouring out from under the lid. Once mussels are cool, remove the meat from the shells, put in a covered dish and refrigerate.

Sauce: In a saucepan, toast the Szechuan peppers over medium heat for 2-3 minutes until fragrant. Add the maple syrup, bring to a boil, then remove from heat and let sit until cool. Strain sauce using a fine mesh strainer or cheesecloth. Discard peppers and reserve the sauce.

Pizza: Brush naan bread with olive oil. Divide mussel meat evenly between the four pieces of bread. Do the same with the pineapple chunks, and sprinkle with salt and cilantro. Drizzle with ¼ cup (60 mL) of the Szechuan maple sauce, top with Parmesan shavings and crumble small pieces of blue cheese on top. Place pizzas on a large baking sheet, and bake at 450°F (230°C) until cheese melts and begins to brown, approximately 8-10 minutes.

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