Mejillones Con Vino Recipe

Time30m

Serves4

PEI Mussels, Steamed with White Wine Garlic & Lemon Butter Sauce

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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. Scrub the shells with a brush to ensure they are clean. Remove any beards (the fibrous strands) by pulling them off.
2
Check for Freshness
Discard any mussels that are open and do not close when tapped. Only use mussels that are tightly closed.

3
Melt the Butter
In a large pot or deep skillet, melt the butter over medium heat.
4
Sauté Garlic
Add minced garlic to the melted butter and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
5
Add White Wine
Pour in the white wine and bring the mixture to a gentle simmer. Let it cook for about 3-4 minutes to reduce slightly.
6
Add Lemon Juice and Zest
Stir in the lemon juice, lemon zest, salt, and black pepper, mixing well.

7
Add Mussels
Add the cleaned mussels to the pot with the sauce, cover with a lid, and increase the heat to medium-high.
8
Steam the Mussels
Steam the mussels for about 5-7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any mussels that remain closed.

9
Garnish and Serve
Once cooked, remove the pot from heat. Stir in the chopped fresh parsley. Serve the mussels in bowls with the wine sauce poured over them. Enjoy with crusty bread to soak up the delicious sauce!