5 lb (2.2 kg) fresh PEI Mussels 2 cups (500 mL) of bruschetta, bottled or deli fresh 3/4 cup (180 mL) rosé wine 1/4 cup (60 mL) torn or chopped basil leaves Crusty bread to soak up the yummy broth
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.