Inspired by my all-time favorite brunch drink, these mussels are a light and zesty perfect summer Saturday treat. My father comes to visit every Saturday and we’re always trying to come up with different things to cook together. This recipe was pretty simple and bold in flavor. It’s a different take on the traditional garlic white wine style mussels, but definitely just as delicious! Make sure to grab your favorite loaf of bread to dip and soak in all that buttery seafood sauce!

Ingredients:

2 lbs of PEI Mussels

1 whole Lemon

1 Cup Champagne

1 Cup Orange Juice

2 Tbsp Extra-Virgin Olive Oil

1/2 Cup Chopped Onions

2 Tbsp Orange Zest

2 Chopped Garlic Cloves

2 tsp Salt

1 tsp Pepper

1/2 Stick Butter

2 Tbsp Parsley

Directions:

1. Rinse mussels under running in water. Tap any mussels that are open and get rid of any that don’t close after being tapped and rinsed. Heat oil in large pan/pot over medium heat. Add Onion and Garlic and sauté until softened.
2. Add butter, lemon juice, orange zest, champagne, orange juice, parsley, and salt & pepper to taste. Let simmer for 2 minutes stirring occasionally.
3. Add the mussels to the pot, cover and let steam until all mussels are open. About 7-10 minutes.
4. Cut and toast your bread of choice. Serve while hot!