Servings: 2      Cooking Time: 25 min

1 lb (500 g) fresh PEI Mussels 
1 Tbsp (15 mL) olive oil
2 Tbsp (30 mL) white onion, diced
1 Tbsp (15 mL) garlic, minced
1 Tbsp (15 mL) tomato paste
2 Tbsp (30 mL) red wine
1 16 oz  can tomatoes, crushed
1 tsp (5 mL) fresh basil, chopped
1 tsp (5 mL) fresh oregano, chopped
1 small bay leaf
1 pinch salt and pepper


  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. Sauté onions and garlic in oil until onions are transparent.
  3. Add tomato paste and cook 1 minute.
  4. Add half the wine, reduce, then add remaining wine, tomato, herbs and seasoning. Simmer 15-20 minutes.
  5. Remove bay leaf. Cover and steam mussels in small amount of water over high heat until open (5-8 minutes).
  6. Pour sauce over mussels.