Steamed P.E.I. Mussels in White Wine Garlic Broth

Bowl of steamed Prince Edward Island mussels in a white wine and garlic broth, garnished with chopped parsley.

Prince Edward Island mussels are a seafood favorite thanks to their sweet flavor and tender texture. Steamed in a garlicky white wine broth, they make an impressive yet simple appetizer or light dinner. Serve with crusty bread to soak up every drop of the flavorful broth—it’s always a hit.

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Serving Size: 2
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Ingredients

  • 2 lbs P.E.I. mussels from Joe’s, cleaned and debearded
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 shallot, finely chopped
  • 1/2 tsp red pepper flakes (optional)
  • 1 cup dry white wine
  • 2 tbsp butter
  • 2 tbsp chopped parsley
  • Salt and pepper to taste
  • Crusty bread for serving

Instructions

  1. In a large pot, heat olive oil over medium heat. Add garlic, shallot, and red pepper flakes; cook for 2 minutes.
  2. Pour in white wine and bring to a simmer. Add mussels, cover, and steam for 5–7 minutes until mussels open.
  3. Discard any unopened mussels. Stir in butter and parsley.
  4. Season to taste and serve immediately with toasted or crusty bread.

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