Posted: January 23 2011 in Recipes • Fish & Shellfish

2 lbs P.E.I. Mussels  (bearded and scrubbed well to remove dirt)
1/4 cup Pure by Christine Cushing Extra Virgin Olive Oil
¼ cup dry white wine or vermouth
Grated zest of 1 lemon
Juice of ½ lemon
1 jar Christine Cushing Spicy Garlic Tomato Sauce
½ bunch fresh Italian parsley, chopped
Sea salt to taste

In a large pot or casserole, heat olive oil. Add mussels, wine, lemon zest and juice, spicy garlic sauce and salt. Cover and steam on medium high for 5- 7 minutes until mussels open. Remove from heat immediately and stir in chopped parsley and adjust seasoning.

Serves 4

Recipe from Christine Cushing’s Website