1⁄4 cup white wine or water 2 tbsp olive oil 2 tbsp lemon juice 3 clove garlic, minced 1⁄2 cup parsley, dill and coriander, mixed 2 cup medium tomatoes, peeled, seeded and diced 36 fresh PEI Mussels (approx 2 lb)
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 saucepan, bring water or wine to boil.
Add fresh PEI Mussels, cover and steam over high heat until open (5-8 minutes). Remove from heat, reserving 2 tbsp of cooking liquid. Remove mussel meat from shells, reserving half shells.
In a bowl, combine reserved liquid, oil, lemon juice, garlic, parsley mixture and tomatoes; add fresh PEI Mussels and stir gently.
Cover and refrigerate for 3 hours.
To serve, place a mussel in each half shell and cover with tomato mixture. Arrange on platter.