1 lb. Prince Edward Mussels
½ c. Dry white wine
1 each Shallot, finely chopped
1Tbsp. Chopped garlic
½ c. Diced tomatoes
1 tsp. Cajun seasoning
4 oz Butter
1 dash Chiffonade basil
Sea salt and cracked pepper to taste
1. Wash and sort the mussels, pulling off any pieces of protruding beard. Discard any open mussels.
2. Combine the wine, shallot and garlic in a small stockpot; bring to a simmer over medium heat. Simmer for about 5 minutes, add the mussels, cover and turn up to high heat. When steam starts to shoot out from under the lid, turn heat down to medium. Leave on the heat for 5 minutes. Check to make sure the mussels have opened, if not replace the lid and cook for 2 more minutes.
3. Remove the mussels with a skimmer, and place them in a hot bowl, discarding any unopened mussels. If the liquid in the pot is sandy, carefully pour it into a clean saucepan, leaving any sand behind.
4. Add the chopped tomatoes; melt in the butter, and season with sea salt and fresh cracked black pepper. Heat the broth for a moment or two and ladle over the mussels. Garnish with the basil and serve with slices of crusty bread.
Red Star Tavern
The Shoppes at EastChase