Number of Servings: 4

Source: AquaPrime Mussel Ranch Ltd.

Ingredients
Mussels:
5 lb (2.2 kg) fresh PEI Mussels
1 clove garlic, finely chopped
small handful, chopped green onion
3 oz (100 g) white wine
1 yellow pepper, diced
4 oz (120 g) baby spinach
1 oz (30 g) sweet basil, chopped

Citrus Vinaigrette:
2 tsp (10 mL) Dijon mustard
1⁄2 cup (125 mL) white wine vinegar
1-3⁄4 cup (400 mL) extra virgin olive oil
2 oz (15 g) chives, chopped
1⁄2 oz tarragon, chopped
2 limes, juiced
2 lemons, juiced
1 orange, peeled and pureed

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. Add mussels to a pot with garlic, green onion and white wine. Cover and steam for 3-5 minutes, until the mussels open up. Discard any shells that do not open.
3. Layer the spinach, peppers, basil and mussels and serve with the citrus vinaigrette.

Citrus Vinaigrette Preparation:

1. Combine all remaining ingredients and whisk together; season to taste. Refrigerate for 15-20 minutes.