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Steamed Prince Edward Island Mussels.
Heat a large pot with a lid or a Dutch oven on medium heat. Add oil and swirl around. Add shallot and allow to sweat, cooking until it is translucent, about 2 minutes. Add the garlic and cook for an additional minute.
Add the wine and allow to warm up before adding the mussels. Once you have added the mussels, cover with the lid and cook for 3 to 4 minutes. Remove the mussels, discarding any that did not open.
Serve immediately with the broth.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!