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36 PEI mussels
¼ cup white wine or water
2 tbsp olive oil
2 tbsp lemon juice
3 cloves garlic, minced
½ cup parsley, dill and coriander, mixed
2 medium tomatoes, peeled, seeded and diced
In saucepan, bring water or wine to boil. Add 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. In a bowl, combine reserved liquid, oil, lemon juice, garlic, parsley mixture and tomatoes; add mussels and stir gently. Cover and refrigerate for 3 hours. To serve, place a mussel in each half shell and cover with tomato mixture. Arrange on platter.
Makes 6 servings.