Steamed PEI Mussels

• 2 lbs PEI mussels
• ½ cup water, dry white wine or beer
• 2 tbsp celery, diced
• 2 tbsp onions or shallots
• 1 tbsp fresh tarragon, chopped
• 6 lemon wedges
• black pepper to taste
• ¼ cup butter
• pinch of cayenne pepper

Place water, wine or beer, celery, onions or shallots and mussels in 5 quart pan. Cover and steam over high heat until mussels open (5-8 minutes). Squeeze lemon juice over mussels, sprinkle with pepper and tarragon and serve with melted butter for dipping. Makes 2 servings.

Related Links:

• Where to Buy Mussels: Canada & US 
• Mussel Nutrition