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Tourism PEI

Steamed PEI Mussels

  • 2 lbs PEI mussels
  • ½ cup water, dry white wine or beer
  • 2 tbsp celery, diced
  • 2 tbsp onions or shallots
  • 1 tbsp fresh tarragon, chopped
  • 6 lemon wedges
  • black pepper to taste
  • ¼ cup butter
  • pinch of cayenne pepper

Place water, wine or beer, celery, onions or shallots and mussels in 5 quart pan. Cover and steam over high heat until mussels open (5-8 minutes). Squeeze lemon juice over mussels, sprinkle with pepper and tarragon and serve with melted butter for dipping. Makes 2 servings.

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Mussel Prep