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Marinated Mussels with Capers

Recipe courtesy of PEI Mussels


- 4 Servings +


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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