Number of Servings: 2-4

Source: Chef Alain Bosse

Ingredients
2 lb (1 kg) fresh PEI Mussels
1 cup (250 mL) water
1⁄4 cup (60 mL) parsley sprigs
2 cloves of garlic
1⁄4 cup (60 mL) olive oil
2 Tbsp (30 mL) lemon juice
2 Tbsp (30 mL) white vermouth
1⁄4 tsp (1.2 mL) salt
1 dash pepper

Method

1. 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. 
2. In a large pot, add ¼ cup (60 mL) of water to the bottom of the pan.
3. Cover with a lid and cook on high until steam is pouring out from under the lid.
4. Once the steam is coming out from under the pot’s lid, remove from the heat, this should take approx. 5 to 6 minutes, take off the lid and let the mussels cool.
5. Once cool enough to touch, take the meat out of the shells reserve some of the shells and put a mussel into the half shell for serving.
6. While the mussels are cooking, Chop parsley and garlic in a blender. Add olive oil, lemon juice, vermouth, salt and pepper and blend.
7. Pour marinade over mussels in shells. Cover and chill for one hour.