Recipe courtesy of PEI Mussels
lb (2 kg) fresh PEI Mussels
tbsp (30 mL) butter
shallot, finely chopped
cup (125 mL) dry white wine
tbsp (15 mL) white wine vinegar
tbsp (15 mL) lemon juice
tbsp (30 mL) olive oil
tsp (10 mL) capers, rinsed
tsp (5 mL) Dijon mustard
sea salt and pepper to taste
lettuce leaves to serve – bibb or baby romaine
tbsp (30 mL) chopped fresh basil, to serve
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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