Chef’s Steamed Mussels


  • 1 pkg. frozen Prince Edward Cooked Mussels (2lb)

  • ¼ cup dry vermouth

  • ½ cup spring water

  • 6-8 fresh sprigs thyme

  • 3 large shallots (peeled & chopped)

  • 2 cloves garlic (peeled & chopped)

  • 6 cherry tomatoes, chopped in half

  • 1 tbsp. Dijon mustard

  • Lemon garnish


Measure out dry vermouth, spring water, shallots, garlic and combine in a large mixing bowl.

Open and empty frozen Prince Edward Cooked Mussels into saucepan and cover. Keep on high heat for 2 minutes.

Add liquid mixture, tomatoes and fresh thyme, replace cover and steam for 5-7 minutes. Add 1 heaping tablespoon of Dijon mustard. Mix thoroughly and serve hot in bowls. Pour broth over mussels for added flavor. Garnish with lemon.