2 lbs (1 kg) fresh PEI Mussels
¼ cup (60 mL) white wine
¼ cup (60 mL) balsamic vinaigrette
1 Tbsp (15 mL) olive oil
1 Tbsp (15 mL) finely chopped fresh parsley
1 tsp (5 mL) fresh thyme leaves
1 cup (250 mL) chopped tomatoes
1 cup (250 mL) baby kale or spinach leaves
¼ cup (60 mL) crumbled feta
½ cup (125 mL) olives, sliced
sea salt and black pepper to taste
squeeze fresh lemon juice
- 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.
- Heat white wine in a large sauce pan over medium heat. Add mussels, cover and cook until steam is pouring out from under the lid approximate 4-5 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
- In a small bowl whisk balsamic with olive oil, parsley, thyme and chopped tomatoes. Add mixture to mussels, stirring well to coat, and cook gently for 2 minutes.
- Transfer mussels to a serving bowl. Add kale, feta, olives and sea salt and pepper to taste. Serve with a squeeze of lemon.