Prep 10 mins
Cook 10 mins
This is my contribution for the Canadian section for the Zaar World Tour. Prince Edward Island's cultured mussels grow tender, sweet and plump in long mesh stockings suspended in the water above the ocean floor. Now that mussels are supermarket-available and virtually pot ready, they make a fuss-free summer supper. The bonus? You can cook them right on the barbecue! I haven't tried these yet but will soon since i love Mussels and these sound wonderful!
- 1 lb mussels
- 1⁄8-1⁄4 fluid ounce white vermouth or 1⁄8-1⁄4 fluid ounce wine or 1⁄8-1⁄4 fluid ounce chicken stock
- 2 garlic cloves, minced
- 2 green onions, finely sliced
- 1⁄4 cup prepared salsa (smoky barbecue, black bean and garlic or pasta sauce) (optional)
- Rinse mussels; snip off any beards. Place in the centre of two 20-inch (50 cm) squares of heavy-duty foil. Sprinkle with white vermouth, wine or chicken stock, garlic, onions, and if you want more buzz per mussel, your choice of prepared salsa, smoky barbecue, black bean and garlic or pasta sauce.
- Wrap foil around mussels, firmly double folding edges to seal. Place on grill over medium-high heat, close lid and cook turning once, until mussels open, 10 to 15 minutes. Discard any that do not open.