French Onion Mussels
Number of Servings: 2-4
2 lbs (1 kg) fresh PEI Mussels
3 tbsp (45 ml) Butter
1 tbsp (15 ml) Extra-Virgin Olive Oil
Freshly Ground Black Pepper
1 Medium Onion, thinly diced
3 Sprigs Thyme
2 Garlic Cloves, minced
1/4 cup (60 ml) Red Wine
1/2 cup (125 ml) Beef Broth
Serve with fresh cheese-topped garlic bread - we prefer Gruyere cheese!
- Rinse fresh PEI Mussels under running fresh water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- Heat oil in large pan/pot over medium heat. Add butter and let melt. Add onion, salt, pepper, thyme and once onions begin to soften, add garlic. Stir occasionally until caramelized.
- Add red wine and beef broth, stir to combine. Let simmer until thickened slightly, 5 minutes.
- Add mussels to the pot, cover and let steam for 5-7 minutes, until mussels are open.