Recipe courtesy of PEI Mussels
lb 275 g) fresh PEI Mussels (approx. 16 mussels)
tbsp (60 mL) extra virgin olive oil
clove garlic, chopped
cup (125 mL) white wine
ripe tomatoes, peeled, seeded, and diced
broad, thick slices of country bread
pinch crushed hot red pepper
tbsp (15 mL) fresh parsley, chopped
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.
In a wide, shallow pan over medium heat, warm half the oil. Add half the garlic and cook until the garlic turns gold, about 3 minutes. Add the fresh PEI Mussels, cover, and cook over high heat until the shells are open, about 5 minutes.
Add half the wine and cook uncovered until the alcohol has evaporated, about 2 minutes. Remove from the heat. When cool enough to handle, remove and discard the shells.
In a clean wide, shallow pan over medium heat, warm the remaining oil. Add the remaining garlic and the crushed red pepper, and cook for about 3 minutes, until the garlic turns gold.
Add the remaining wine, and continue cooking until it evaporates, about 3 minutes.
Add the tomatoes and fresh PEI Mussel mixture, and cook for 5 minutes more. Add the parsley, stir, and remove from the heat.
Grill or toast the bread and top each slice with a portion of the fresh PEI Mussel mixture.
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