2 lb (1 kg) fresh PEI Mussels
1 clove garlic, minced
1⁄4 cup (60 mL) olive oil
1⁄4 cup (60 mL) dry white wine
1⁄2 tsp (2.5 mL) chilli peppers
1 bunch fresh parsley, finely chopped
- 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.
- Sauté garlic in oil until lightly browned. Add fresh PEI Mussels, wine, chilli peppers, and parsley.
- Cover and cook for 5-7 minutes, or until mussels are open.
- Pour into a large bowl and serve with crusty bread or potato wedges.