Each summer, Island kitchens come alive with the fragrant scent of the first feed of fresh steamed mussels. This surefire recipe for amateurs to culinary chefs will be the highlight to your shellfish cuisine experience.
1 kg (2 lb) PEI mussels
125 mL (½ cup) Rossignol Seyval Blanc
25 mL (2 tbsp) diced celery
25 mL (2 tbsp) chopped onions or
15 mL (1 tbsp) fresh tarragon, chopped
6 lemon wedges
cracked black pepper, to
50 mL (¼ cup) ADL butter, with pinch of
Place Rossignol wine, celery, onions or shallots and PEI mussels in a 5 litre (5 quart) pan. Cover and steam over high heat until PEI
mussels open (5 to 8 minutes). Squeeze lemon juice over PEI mussels, sprinkle with pepper and tarragon, and serve with melted ADL butter for dipping.
Makes 2 servings.
Chef Hans Anderegg for Prince Edward Island Association of Exhibitions