5 lb (2.2 kg) fresh PEI Mussels 2 tsp (10 mL) olive oil 2 clove garlic, minced 1⁄2 cup (125 mL) chicken or vegetable broth, or water salt and pepper fresh, flat-leafed parsley, finely chopped (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.
Heat oil in a large pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add stock, salt and pepper. Tip mussels into pan and cover. Leave to steam for 5-7 minutes, until mussels are open. Discard any mussels that are not open. Toss with chopped parsley.