PEI Mussels with Fresh Bruschetta

Ingredients

• 5 lb (2.2 kg) fresh PEI Mussels
• 2 cups (500 mL) of bruschetta, bottled or deli fresh
• 3/4 cup (180 mL) rosé wine
• 1/4 cup (60 mL) torn or chopped basil leaves
• Crusty bread to soak up the yummy broth

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

   In a large pot, combine the bruschetta and wine.

3. 3

   Add the mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.

4. 4

   Transfer to a serving bowl and garnish with basil. Alternatively, shuck the mussels, discard the shells and serve in the broth as a soup.