Balsamic Mussels

Ingredients

• 2 lbs (1 kg) fresh PEI Mussels
• 1/4 cup (60 mL) white wine
• 1/4 cup (60 mL) balsamic vinaigrette
• 1 Tbsp (15 mL) olive oil
• 1 Tbsp (15 mL) finely chopped fresh parsley
• 1 tsp (5 mL) fresh thyme leaves
• 1 cup (250 mL) chopped tomatoes
• 1 cup (250 mL) baby kale or spinach leaves
• 1/4 cup (60 mL) crumbled feta
• 1/2 cup (125 mL) olives, sliced
• Sea salt and black pepper to taste
• Squeeze of fresh lemon juice

Method

1. 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. 2

   Heat white wine in a large saucepan over medium heat. Add mussels, cover and cook until steam is pouring out from under the lid, approximately 4-5 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.

3. 3

   In a small bowl whisk balsamic with olive oil, parsley, thyme and chopped tomatoes. Add mixture to mussels, stirring well to coat, and cook gently for 2 minutes.

4. 4

   Transfer mussels to a serving bowl. Add kale, feta, olives and sea salt and pepper to taste. Serve with a squeeze of lemon.