Ingredients
- 1/2 cup olive oil
- 1/4 cup shallot
- 6 clove garlic
- 1/2 teaspoon red pepper
- 4 pound prince edward island mussels
- 6 ounce dry white wine
- 2 cup clam broth
- 1 cup lemon Juice
- 1/2 cup italian parsley
- 1/4 cup mint
- 1/4 cup dijon mustard
- 4 cup tomatoes
Preparation
Baking Directions:
Preheat a large saute pan over medium-high.
When hot, add oil and swirl to coat.
Add shallots and saute for 30 seconds, stirring.
Add garlic and crushed red pepper, and stir to combine.
Add mussels, white wine, clam broth and lemon juice and cover to steam.
Shake pan once or twice during 1-2 minutes of steaming, checking after a minute to see if mussels open (the larger they are, the longer they take).
When mussels open, add half of the parsley and mint, stir and taste broth for seasoning.
Remove mussels to a preheated bowl, using a slotted spoon to leave juices in pan.
Cover mussels and set aside until serving.
Return pan to medium-high heat.
Whisk in the mustard, fold in remaining herbs and tomato, pour broth over mussels and serve.
