2 shallots, finely chopped 1 bay leaf 1⁄2 tsp salt 1⁄2 cup white wine 4 oz butter or margarine, softened 1 tbsp parsley, chopped 2 cloves of garlic, crushed 1 tbsp chives 1 lb fresh PEI Mussels 1 sprig of thyme 2 sprigs of parsley
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.
Place in a large saucepan with the shallots, thyme, parsley and bay leaf.
Sprinkle the salt over and then add the wine. Steam for 5 minutes or until the shells have opened. Open the mussels and discard the lids.
Divide the mussels in the remaining half shells into 4 ovenproof dishes. Make a herb butter by combining the butter, parsley, garlic and chives and place a generous portion on each mussel.
Bake at 370 °F for approximately 3 minutes or until the butter has melted.