PEI Mussels with Fresh Bruschetta
Number of Servings: 4-6
5 lbs (2.25 kg) PEI Mussels
2 cups (500 mL) of prepared bruschetta, bottled or fresh from your deli
3/4 cup (180 mL) rosé wine
1/4 cup (60 mL) torn or chopped basil leaves
- Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- In a large pot, combine the bruschetta and wine.
- Add the mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
- Transfer to a serving bowl and garnish with basil. Alternatively, shuck the mussels, discard the shells and serve in the broth as a soup.