Steamed Mussels

Ingredients

• 24 PEI or Fox Island Mussels*
• (cleaned of beards, barnacles and moss)
• 1/2 cup California Chardonnay or Sauvingnon Blanc
• 1/2 cup flavorful Chicken Broth
• 1 cup Roma or other Tomato cut into a medium dice
• 1 Yellow Onion diced
• 1 medium Carrot diced
• 1 Red Pepper diced
• 2 stalk Celery diced
• 3 cloves Garlic minced fine
• Sprigs of fresh herbs – Thyme, Parsley, Basil
• Some whole Black Peppercorns
• 1 pinch Kosher Salt
• 2 Bay Leaves
• 2 tablespoons unsalted Butter
• A pinch or two of Saffron – optional
• Parisian Sourdough Bread – enough for 2 people to enjoy with broth

Directions

Combine all the ingredients together in a covered medium size sauce pot over a high flame. Bring liquid to a boil and then reduce the heat to a simmer. Stir occasionally careful not to break apart the mussels and shells. Steam for 5-7 minutes or until mussels are open.

Serving

To serve divide cooked mussels between two large serving bowls. Add some cooking broth to each bowl. Use the Lodestar® Olive Oil Aioli recipe to pour over mussels. Serve with sourdough bread and your favorite white wine.