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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