5 lbs (2.25 kg) PEI Mussels 1 tbsp (15 mL) vegetable oil 1 small sweet onion, thinly sliced 2 cloves of garlic, minced 1 cup (250 mL) apple juice 3 tbsp (45 mL) apple cider vinegar
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.
In a large pot, heat the vegetable oil over medium heat. Fry the onion and garlic until softened, 2 to 3 minutes.
Pour in the apple juice. Add the mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
Stir in apple cider vinegar and transfer to a large serving bowl. Some crusty bread makes a nice accompaniment to this recipe.