Mussel Recipes // Appetizers & Snacks // Mussels Bruschetta
Cooking Time
Cooking Time:
30 Minutes
  • Lactose Free
  • Healthy
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Mussels Bruschetta


4 tbsp extra virgin olive oil
2 clove garlic, chopped
1⁄2 cup white wine
2 ripe tomatoes, peeled, seeded, and diced
4 broad, thick slices of country bread
1 pinch crushed hot red pepper
1 tbsp fresh parsley, chopped
16 fresh PEI Mussels (approx 3/4 lb)


  1. 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.
  2. In a wide, shallow pan over medium heat, warm half the oil. Add half the garlic and cook until the garlic turns gold, about 3 minutes. Add the fresh PEI Mussels, cover, and cook over high heat until the shells are open, about 5 minutes.
  3. Add half the wine and cook uncovered until the alcohol has evaporated, about 2 minutes. Remove from the heat. When cool enough to handle, remove and discard the shells.
  4. In a clean wide, shallow pan over medium heat, warm the remaining oil. Add the remaining garlic and the crushed red pepper, and cook for about 3 minutes, until the garlic turns gold.
  5. Add the remaining wine, and continue cooking until it evaporates, about 3 minutes.
  6. Add the tomatoes and fresh PEI Mussel mixture, and cook for 5 minutes more. Add the parsley, stir, and remove from the heat.
  7. Grill or toast the bread and top each slice with a portion of the fresh PEI Mussel mixture.
Recipe source: Mussel Industry Council PEI