- 3 pounds PEI musselsrinsed
- 1 medium oniondiced
- 1/4 tsp. red pepper flakes
- 1 (28 ounce) can diced tomatoesin juice
- 3 garlicminced
- 1/4 cup white wine
- 1/4 cup Kalamata oliveschopped
- salt and black pepperto taste
- Fresh chopped parsley and lemon wedgesfor garnish
Seafood is a great option when many of us are craving something a little lighter. With all the entertaining that we do at home during this time of year, simple and elegant dishes are our favorite.
Mussels make a beautiful addition to any table and make a fun and tasty meal to enjoy with your guests.
PEI mussels are a great source of protein and contain a variety of vitamins like A, B12, minerals as well as omega-3-fatty acids. And since mussels are so versatile, you can steam them with just a few simple ingredients or stir in some global flavors for a more complex dish.
These Steamed Mediterranean PEI Mussels are fresh, flavorful and come together so quickly.
PREPARING THE MUSSELS:
When preparing mussels, it’s important to rinse them first and remove any beards if necessary. An added perk of PEI mussels is that they are cleaned of beards when packaged which means you can have this dish on your table even sooner.
Once the mussels have all been prepped, all that’s left to do is chop the onion and garlic.
You can even prep the onion and garlic in advance the day before by storing them in an airtight container or clear resealable bag in the fridge. These essential aromatics add those amazing layers of flavor and should definitely not be skipped.
COOKING THE MUSSELS:
To start cooking the mussels, grab a large pot or skillet and heat some olive oil over medium high heat. Toss in the onions and red pepper chili flakes and cook them for a few minutes, until they’ve softened up. This dish is not spicy at all but if you’re sensitive to heat, feel free to leave out the chili flakes.
Clean the mussels.
In a large pot or saucepan, heat the oil over medium-high heat. Add the onions and red pepper flakes and cook for 3-4 minutes, until onions have softened. Add the garlic and stir for 1-2 minutes, until aromatic. Add the diced tomatoes and olives and bring to a simmer and continue cooking for another 2 minutes.
Add the mussels to the pot and cover. Turn the heat to high and steam until all the mussels open, about 5-7 minutes, stirring once about halfway through. Feel free to steam for another minute if you see any unopened shells. Remove from heat and discard any shells that did not open after 8 minutes.