Ingredients
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

Method

1. 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.
2. 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.
3. 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.
4. Transfer mussels to a serving bowl. Add kale, feta, olives and sea salt and pepper to taste. Serve with a squeeze of lemon.