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.
- 3 tablespoons of a good olive oil
- 4 cloves of Garlic, sliced thin
- 6 sprigs of Thyme
- 1 Shallot, thinly sliced
- 1 cup of low sodium Chicken Broth
- 1 cup of a good dry wine (Chardonnay, Sauvignon Blanc, or Riesling work well)
- 1 lemon, juiced
- Pinch of red pepper flakes
- 1/2 cup of diced tomato
- 1/2 tablespoon lemon zest
- 1/4 cup of cilantro, roughly chopped
- 1/4 cup of Italian parsley, roughly chopped
- 2 tablespoons of unsalted butter
- Heat oil in a large stockpot with a tight fitting lid. When hot saute garlic, thyme,
and shallot until slightly translucent.
- Add the mussels and give a good shake to the pot to coat them with the sauteed
- 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.
- 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.
- Serve with bread for sopping up the juice (the best part!) and fries for a very
traditional French dish.