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2006
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2007
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2008
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Add lemon juice, parsley, green onion, and salt and pepper to taste.
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Add butter and toss everything in the pan. Pour into a serving bowl.
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Serve with crusty bread. Makes 4 servings.
Tip: This dish will serve 2 as an entrée.
Brands may vary by region; substitute a similar product.
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In a large sauté pan, cook tomatoes and garlic over medium heat for about 3 minutes.
Increase the heat to high. Add mussels and wine. Cover the pan and cook for
3-4 minutes, or until the mussels have opened.
Mussels with Diced Fresh Tomatoes and Chardonnay
North Coast Seafoods
½ cup diced fresh tomatoes
2 tablespoons minced garlic
2 pounds North Coast Seafoods* PEI mussels
1 cup Chardonnay
Juice of 1 lemon
1 tablespoon chopped fresh parsley
1 tablespoon sliced green onion
Salt and pepper
¼ pound butter
Crusty bread, for serving
Appetizers & Beverages 45
