Steamed “Island Gold” Blue Mussels with Tomatoes and Herbs
Featured PEI Ingredients
Heat 1 tbsp olive oil in a sauce pot and sauté shallots and garlic. Add mussels and white wine and bring to a simmer. Cover and steam for 5 - 7 minutes (depending on size).
When the mussels are open, remove them and keep them hot.
Reduce the liquid in the pot by one third, add the tomatoes, and simmer for two minutes. Add herbs, butter, Tabasco sauce, and season with salt and fresh cracked pepper and stir.
Place the mussels in a bowl and pour the tomato broth over top and serve.