INGREDIENTS

• 2 lbs Fresh Mussels
• ½ cup White Wine
• 1 Onion (Chopped)
• 3 Garlic Cloves (Minced)
• 1 15oz Can Diced Tomatoes
• 2 tbsp Chopped Parsley
• Salt & Pepper

DIRECTIONS

1. In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.

2. Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.

3. Add mussels and simmer until all shells are open. (Discard any shells that aren’t open.)

4. Garnish with more parsley and serve with grilled bread.

INGREDIENTS

• 2 lbs Fresh P.E.I. Mussels
• ½ cup Oil (any will work)
• 1 Onion (Diced)
• 2 Garlic Cloves (Diced)
• 2 Minced Ginger Cubes
• 1 Can Coconut Milk
• 1 Can Bar Harbor Seafood Stock
• 1 pkg De Siam Curry Paste
• 1 tbsp Fish Sauce

DIRECTIONS

1. In a large bowl wash mussels thoroughly in running cold water. Shake them around and drain. Remove any open or broken mussels at this point.

2. Put a large pot on the stove at medium heat; add oil.

3. Finely dice the onion and saute for 2-3 minutes, finely dice the garlic and add when the onions are soft and translucent. Saute for another 1-2 minutes.

4. Add in the fish stock, curry paste, coconut milk, fish sauce, and ginger. Stir well and let simmer for 2-3 minutes until all of the solid bits of coconut milk have melted in.

5. Bring up to a full boil, add in all the mussels and cover with a tight-fitting lid. Steam mussels on high for 6-7 minutes.

6. Uncover to stir every minute or so. Bring the mussels from the bottom to the top so that all mussels get a chance to cook in the broth.

7. Spoon some mussels and a generous amount of broth into each bowl and serve with fresh bread.

INGREDIENTS

• 2 lbs Fresh P.E.I. Mussels
• 2 tbsp Thai or Vietnamese Sauce
• 2 Cans Coconut Milk
• 2 tbsp Cilantro, Chopped
• 2 tbsp Fresh Ginger, Chopped
• 1 tbsp Red Curry Paste

DIRECTIONS

1. Heat the coconut milk, fish sauce, ginger, and curry paste at medium heat until sauce thickens.
2. Add mussels and cook 5-6 minutes or until they open.
3. Stir mussels into the sauce, then sprinkle with cilantro.
4. Serve with steamed rice (can also serve with Asian noodles).

INGREDIENTS

• 2 lbs Fresh P.E.I. Mussels
• 2 oz White Wine
• 1 Garlic Clove, Chopped
• 2 tbsp Onion, Chopped

DIRECTIONS

1. Place wine, garlic, onion, and mussels in a saucepan, cook on high for 5 to 6 minutes or until mussels open.
2. Serve with melted butter (optional).