2 lb (1 kg) fresh PEI Mussels 4 Tbsp (60 mL) olive oil 1 Tbsp (15 mL) dry white wine 1 Tbsp (15 mL) lemon juice 2 spring onions, finely chopped 3 Tbsp (45 mL) parsley, chopped black pepper, freshly ground
Method
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 a small amount of water on high heat. Cover and let steam until shells open (5-7 minutes).
When the mussels have cooled, remove the mussel meat from shells.
Add fresh PEI Mussel meat to remaining ingredients and toss thoroughly.
Allow to marinate in refrigerator 1/2 hour before serving.
