PEI Mussels are ridiculously easy to serve up at home.
Can you make steam??? Then you’re pretty much there!
To get cooking with mussels, we suggest you start with this CLASSIC STEAMED PEI MUSSELS recipe.
What You Need
-
PEI Mussels
-
White Wine or Chicken Broth
-
Green Onions
-
Garlic
-
Lemon
-
OTHER:
- Butter
- Crusty Bread
- Parsley
INGREDIENTS
- 2 lbs of fresh PEI Mussels
- 1/4 cup of white wine (any type will do) or chicken broth if preferred
- 2 green onions, chopped
- 2 cloves of garlic, finely chopped
- 1/4 of a lemon
- Melted Butter for dipping (optional)
- Crusty bread for the broth (a must!)
- Some chopped parsley (if feeling fancy)
HOW-TO-COOK
- Rinse the mussels under cold running water, gently moving them around with your hands. Note that mussels naturally open and close their shells when out of water, and rinsing and moving them around should close the shells.
- Nab a pot or pan plus a fitting lid. Turn heat to medium. Add wine or chicken broth, green onions, and garlic. Get these going for a minute or two until they start heating up.
- Add the mussels, stir things a bit, then squeeze the lemon over top and toss it in. Cover with lid.
- Crank the temperature to high. Cook for about 7 minutes or until steam is pouring out from the lid for 15 seconds. NO PEEKING! Keep that lid on as you’re actually steaming the mussels.
- Remove from heat and let rest with the lid on for a minute. Then simply scoop the mussels into a bowl, making sure to get that broth in there too. Toss the chopped parsley over everything. IMPORTANT – discard any mussel that did not open or has a cracked shell.
And enjoy – it’s that easy! Be sure to dip each mussel in the broth or melted butter, and use that crusty bread to soak up all the delicious broth.
