5 lb (2.2 kg) fresh PEI Mussels
2 cups (500 mL) of bruschetta, bottled or deli fresh
3/4 cup (180 mL) rosé wine
1/4 cup (60 mL) torn or chopped basil leaves
Crusty bread to soak up the yummy broth
- 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 bruschetta and wine.
- 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.
- Transfer to a serving bowl and garnish with basil. Alternatively, shuck the mussels, discard the shells and serve in the broth as a soup.