1 Tbsp (15 mL) finely chopped italian parsley (or chives)
zest of half a lime
juice of 1 lime
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.
Steam mussels in a covered pot for 5-7 minutes, or until the mussels open up. Discard any mussels that do not open.
Combine shallots, honey, lemon juice, vegetable or canola oil, dijon mustard, parsley, chives and lime in a in a jar with a tightly fitting lid and shake well - or whisk in a bowl until emulsifies - for the citrus honey vinaigrette dressing. Set aside.
Remove mussel meat from shells and set aside.
Refrigerate dressing for one hour prior to serving. The dressing will keep for 10 to 14 days in the refrigerator.
When ready to serve combine mussel meats, peppers, onion, arugula, salt and pepper, and dressing.