5 lbs (2.25 kg) PEI Mussels 1/2 cup (125 mL) white wine 1/4 cup (60 mL) peanut butter 1 tbsp (15 mL) sodium-reduced soy sauce 2 green onions, thinly sliced 2 tsp (10 mL) toasted sesame oil
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, whisk together the wine, peanut butter and soy sauce.
Add the mussels, stir to coat 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.
Stir in the green onions and sesame oil until evenly coated. This recipe can also be served over steamed rice.