Servings: 4-6      Cooking Time: 10 min

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


  1. 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.
  2. 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.
  3. 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.
  4. Stir mussels well to coat with sauce. Transfer to a large serving bowl and enjoy.