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Blue Mussels on the Half Shell

Musselaptizer25

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10
prepare
30
cook
6
serves

INGREDIENTS

36 fresh blue cultured mussels
1⁄4 cup white wine or water
2 tbsp. olive oil
2 tbsp. lemon juice
3 garlic cloves, minced
1⁄2 cup parsley, dill and coriander, mixed
2 cup peeled, seeded and diced medium tomatoes

INSTRUCTIONS

  1. 1
    Rinse the fresh blue cultured mussels in tap water.
  2. 2
    In saucepan, bring water or wine to boil.
  3. 3
    Add fresh blue mussels, cover and steam over high heat until open (5-8 minutes). Remove from heat, reserving 2 tbsp of cooking liquid. Remove mussel meat from shells, reserving half shells.
  4. 4
    In a bowl, combine reserved liquid, oil, lemon juice, garlic, parsley mixture and tomatoes; add fresh blue mussels and stir gently.
  5. 5
    Cover and refrigerate for 3 hours.
  6. 6
    To serve, place a mussel in each half shell and cover with tomato mixture. Arrange on platter.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: Tourism PEI

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preparation methods
Meals/Courses
cuisines North & South American
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