1 Lb Steamed Pei Mussels Recipe
Steamed in a flavorful broth of lemon, garlic, and pinot grigio, baguette (contains coconut milk)
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Ingredients
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Mussels
Baguette
Method
Preparation
- 1
Clean the Mussels
Rinse the PEI mussels under cold running water. Scrub the shells with a brush to remove any dirt or barnacles. Remove any beards by pulling them off firmly.
- 2
Prepare the Broth
In a large pot or a Dutch oven, heat 1 tablespoon of olive oil over medium heat. Mince the garlic cloves and add them to the pot. Sauté for 1-2 minutes until fragrant, being careful not to burn them.
- 3
Add Liquid Ingredients
Add the cup of Pinot Grigio and the cup of coconut milk to the pot. Squeeze the juice of the lemon into the broth, then add the lemon halves as well.
- 4
Season the Broth
Stir in the salt and black pepper. Bring the mixture to a gentle simmer over medium heat.
Cooking
- 5
Steam the Mussels
Once the broth is simmering, add the cleaned mussels to the pot. Cover with a lid and let the mussels steam for about 5-7 minutes, or until they have opened up. Discard any mussels that remain closed.
- 6
Finishing Touches
Remove the pot from heat and stir in the chopped fresh parsley. Taste the broth and adjust seasoning if necessary.