PEI Mussels in White Wine Broth

Rinse and scrub your mussels and remove any grit or seaweed with a paring knife. Discard any mussels that stay open when raw.

Let your mussels soak in cold salted water until ready to cook. Drain before cooking.

In a large pot, heat some olive oil and saute your onions, celery, carrots and chillies.

Once softened, add your garlic, and parsley stems and saute until fragrant.

Add tomatoes and white wine.

Add your cleaned and drained mussels to the pot, toss with your vegetables and place on your lid to let steam for 10-15 minutes or until the mussels open.

Finish with the juice of one lemon and chopped parsley.

Serve with fresh bread.