INGREDIENTS
- 2 lbs fresh PEI Mussels
- 1 cup of Bruschetta, bottled or deli fresh
- 3/8 cup Wine, preferably a Rosé
- 2 tbsp torn or chopped Basil Leaves
- Crusty bread to soak up the yummy broth
HOW-TO-COOK
- Rinse the mussels under cold running water, gently moving them around with your hands.
- In a large pot, combine the bruschetta and wine.
- Add the mussels and cover with a lid. Turn the heat to high for 7 minutes or until steam is pouring out from the lid for 15 seconds. Remember – no peeking and keep that lid on.
- Remove from heat and let sit, covered, for about 1 minute.
- Stir well and serve into individual bowls with the broth. Discard any mussel that did not open or has a cracked shell. Garnish with basil and enjoy!
