0 Ratings
Recipe courtesy of PEI Mussels
- 4 Servings +
4 lb (2 kg) fresh PEI Mussels
2 tbsp (30 mL) butter
2 shallot, finely chopped
0.50 cup (125 mL) dry white wine
1 tbsp (15 mL) white wine vinegar
1 tbsp (15 mL) lemon juice
2 tbsp (30 mL) olive oil
2 tsp (10 mL) capers, rinsed
1 tsp (5 mL) Dijon mustard
sea salt and pepper to taste
lettuce leaves to serve – bibb or baby romaine
2 tbsp (30 mL) chopped fresh basil, to serve
8 lemon wedges, to serve
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
Heat butter in a large pan over medium heat. Add shallots and sauté until soft. Turn up the heat to medium high and add white wine, then mussels. Stir to coat, turn heat to high, cover and cook until steam comes out from under the lid and the shells are open, 6-7 minutes. Remove mussels with a slotted spoon. Allow to cool.
Meanwhile whisk vinegar, olive oil, capers, Dijon, salt and pepper together in a bowl. When mussels are cool enough to handle, remove shells and toss mussels in vinaigrette. Marinate for 10 -15 minutes.
Place lettuce leaves on plates and spoon marinated mussels over top. Squeeze one lemon wedge on top. Garnish with basil leaves and a lemon wedge on the side.
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