SERVES: 4
Note: Before starting rinse and scrub mussels under cool running water to remove
any beards or barnacles. One good thing about the PEI Mussels is they are
relatively clean and this step is usually pretty easy.

INGREDIENTS:

DIRECTIONS:

  1.  Heat oil in a large stockpot with a tight fitting lid. When hot saute garlic, thyme,
    and shallot until slightly translucent.
  2. Add the mussels and give a good shake to the pot to coat them with the sauteed
    liquid.
  3.  Add chicken broth, wine, lemon juice, red pepper flakes. Quickly cover the pot
    and steam for 4-5 minutes or until you can see some mussels begin to open up.
  4. Add tomato, lemon zest, cilantro, parsley, and butter and give pot a few more
    good shakes to mix up all ingredients. Cover and steam for a couple more minutes
    to melt the butter.
  5.  Serve with bread for sopping up the juice (the best part!) and fries for a very
    traditional French dish.
  6. Enjoy!!

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