2 lb (1 kg) fresh PEI mussels 1/2 cup (125 mL) brown ale 2 tbsp (30 mL) honey 2 tbsp (30 mL) grainy mustard 1/4 cup (60 mL) chopped peanuts (optional)
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 ale, honey and mustard.
Add the mussels and cover with a lid. Turn the heat to medium-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.
Scoop into individual bowls and garnish with chopped peanuts (if using).