5 lb (2.2 kg) PEI mussels 1 Tbsp (15 mL) vegetable oil 1 onion, roughly chopped 1/2 cup (125 mL) beer 1/2 cup (125 mL) barbecue sauce
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, heat the vegetable oil over medium heat. Fry the onion until softened, 2 to 3 minutes.
Add the beer and mussels. Pour the barbecue on top of 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.
Stir mussels well to coat with sauce and serve. Don't forget some bread to dip in the broth.