Serves 2

Ingredients

• 2 pounds PEI Mussels
• 2 tbsp. butter
• ½ cup diced onion
• ½ cup diced celery
• ½ cup diced green pepper
• 1 tbsp. chopped fresh garlic
• 1 tbsp. tomato paste
• 1 tbsp. smoked paprika
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• ½ tsp. ground black pepper
• ½ tsp. cayenne
• 1 tsp. salt
• 1 cup chicken stock
• 2 tbsp. chopped parsley
• ½ baguette, sliced and toasted

Directions

• Heat butter in a large heavy pot over medium high heat.
• Add onion, celery and green pepper and cook, stirring often, until softened, about 5 minutes.
• Add garlic, tomato paste, smoked paprika, oregano, thyme, black pepper, cayenne and salt, stirring to mix spices into vegetables thoroughly, about 2 minutes.
• Add chicken stock and bring to a boil.
• Add mussels, cover pot and cook until mussels all open (discard any that are still tightly shut), 8-10 minutes.
• Ladle mussels and broth into shallow, warmed bowls and top with chopped parsley. Serve with toasted baguette.

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