Pei Mussels Recipe

Time30m

Serves4

san marzano tomatoes, calabrian peppers, white wine, garlic & herb confit, toasted sourdough, charred lemon (MGF)

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Ingredients

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1
Clean the Mussels
Rinse the PEI mussels under cold water to remove any sand or debris. Discard any mussels that are open and do not close when tapped.
2
Prepare the Sauce
In a large pot, heat the garlic & herb confit over medium heat. Once hot, add the chopped Calabrian peppers and sauté for 1-2 minutes until fragrant.
3
Add Tomatoes and Wine
Pour in the crushed San Marzano tomatoes and white wine, stirring to combine. Bring to a simmer and cook for about 5 minutes.
4
Cook the Mussels
Add the cleaned mussels to the pot, cover with a lid, and let steam for about 5-7 minutes or until the mussels have opened. Discard any mussels that remain closed.

5
Toast the Sourdough
While the mussels are cooking, toast the slices of sourdough bread until golden brown and crispy.
6
Char the Lemon
On a hot grill or skillet, place the halved lemon cut-side down and char for about 2-3 minutes until grill marks appear.
7
Plate the Dish
Serve the mussels in a bowl with the sauce poured over them. Add the toasted sourdough on the side and the charred lemon for squeezing over the mussels.