5 lb (2.2 kg) fresh PEI Mussels
1/2 cup (125 mL) water
4 Tbsp (60 mL) of Montreal Steak Spice
Crusty bread for the broth
Dash of Worcestershire sauce - optional for extra kick
If Montreal Steak Spice is unavailable use:
1 tbsp (15 mL) garlic powder
1 tbsp (15 mL) ground coriander
1 tbsp (15 mL) dried thyme
1 tbsp (15 mL) dried rosemary
2 tbsp (30 mL) Worcestershire sauce
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- In a large pot, combine the water and Montreal Steak Sauce. If unavailable, ground together garlic, coriander, thyme and rosemary and add to the pot together with Worcestershire sauce.
- Add the mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
- Stir mussels well to coat with sauce. Transfer to a large serving bowl and enjoy.