Mussel Recipes // Appetizers & Snacks // Blueberry Mussels on the Half Shell
Cooking Time
Cooking Time:
35 min
  • Gluten Free
  • Lactose Free
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Blueberry Mussels on the Half Shell


1 lb (500 g) fresh PEI Mussels
1⁄4 cup (60 mL) white wine
2 chopped green onions
1 clove garlic (finely chopped)
1⁄3 cup (80 mL) balsamic vinegar
1⁄3 cup  (80 mL) maple syrup
1⁄2 cup (125 mL) wild blueberry juice
2⁄3 cup (160 mL) vegetable oil
1⁄2 tsp (2.5 mL) Dijon mustard
1⁄2 tsp (2.5 mL) salt
1⁄4 tsp (1.2 mL) fresh ground black pepper


  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. Put mussels in a small pot
  3. Add wine, green onions and garlic
  4. Cover and steam for about 3-5 minutes on high heat until mussels open up
  5. Break the shells in half and place on a serving platter

  1. In a bowl mix mustard, salt, pepper and garlic. Add maple syrup, Balsamic vinegar, blueberry juice and oil and whisk until it emulsifies. Refrigerate for 30 minutes. (For best results prepare vinaigrette the day before).
  2. Place a mussel in each half shell then top with the vinaigrette garnish and chopped chives and lemon zest.
Recipe source: Chef Alain Bosse