Recipe courtesy pf PEI Mussels
lb (1 kg) fresh PEI Mussels
tbsp (30 mL) olive oil
small onion (1 cup/250ml) finely chopped
cloves garlic, finely chopped
tsp (10 mL) smoked paprika
tsp (2.5 mL) both sea salt and pepper
cup (250 mL) white wine
x 28oz (796 mL) can tomatoes
small handful fresh parsley, chopped
1 loaf of crusty bread 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 olive oil in a large pot over medium heat. Add onion and sauté until onion softens, 5 minutes. Add garlic, smoked paprika and a pinch of sea salt and pepper. Stir well and sauté 2 minutes more. Add white wine. When bubbles subside, stir in tomatoes in their juice. Simmer for 10 minutes, stirring occasionally. Add mussels to sauce, turn up the heat to medium high, cover and cook until steam pours out from under the lid for 5-7 minutes, until mussels open. Discard any mussels that do not open.
Divide into bowls, garnish with chopped parsley, and serve with crusty bread.
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