Ingredients
4 lb (2 kg) fresh PEI Mussels
2 Tbsp (30 mL) butter
2 shallot, finely chopped
1/2 cup (125 mL) dry white wine
1 Tbsp (15 mL) white wine vinegar
1 Tbsp (15 mL) lemon juice
2 Tbsp (30 mL) olive oil
2 tsp (10 mL) capers, rinsed
1 tsp (5 mL) Dijon mustard
sea salt and pepper to taste
lettuce leaves to serve – bibb or baby romaine
2 Tbsp (30 mL) chopped fresh basil, to serve
8 lemon wedges, to serve