Steamed mussels in simple white wine sauce

A Canadian recipe featuring mussels from PEI

Chef Paul Lillakas shows us how to make a PEI steamed mussels recipe. Try cooking this Canadian dish!

“That’s good!”

3 tbsp

salted butter

large shallot, minced

cloves garlic, minced

sprigs thyme

Pinch

sea salt

4 lbs.

cleaned P.E.I. mussels, (see tip)

2 cups

dry white wine, (such as Pinot Grigio Sauvignon Blanc)

In large pot over medium heat, melt butter. Add shallot, garlic, thyme and salt. Cook, stirring, for 30 seconds. Add mussels; toss to coat. Add wine. Cover and steam until mussels have opened, about 5 minutes. Discard any mussels that have not opened.
Serve along with broth and fresh bread for dipping.
Tip: Use leftover broth as a base for a simple chowder.