A seafood dish from eastern Canada.
1/2 cup sliced white onion
1/4 cup minced garlic
2 tbsp olive oil
1/2 cup dry white wine
5 lb. P.E.I. mussels (cleaned)
1/2 cup thinly sliced fennel
1/2 cup thinly sliced carrots
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced yellow bell pepper
1/4 cup thinly sliced green onions
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tbsp chopped fresh tarragon
1 tbsp lemon zest
3/4 cup citrus vinaigrette
Salt and pepper
Step 1: Start by sautéing the white onion and garlic in the olive oil for three minutes.
Step 2: Add the white wine and mussels, cover and cook on high until the shells open (about 5-7 minutes).
Step 3: Remove the mussels from the pot, allow them to cool and remove the shells.
Step 4: Reduce the juice that is left in the pot by half. Cool and reserve.
Step 5: Toss the mussel meat, vegetables, herbs and lemon zest with one cup of the cooled cooking liquid. Add the citrus vinaigrette and season to taste with salt and pepper.
Reprinted with permission from Jeff McCourt, Alan Williams, and Austin Clement's Flavours of Prince Edward Island (2010 Whitecap Books).