I don't think that there is a healthier or more satisfying meal than a meal from the sea. This weekend we jumped into the sea and grabbed a pound of PEI mussels for $2.99! Did you know that one portion is actually 1/4 pound? We doubled that for this meal, that just doesn't seem like enough of those little bastards.


Ingredients

• 4 tsp olive oil
  
• 1 small onion(s), chopped
  
• 4 medium garlic clove(s), minced
  
• 3 small tomato(es), plum, coarsely chopped
  
• 1 cup(s) wine, dry white
  
• 2 tsp parsley, flat-leaf, chopped
  
• 1 tsp lemon peel
  
• 1 pound(s) blue mussels (weight is without shells), scrubbed and debearded
  

Instructions

1. Heat a very large pot.
2. Swirl in oil, then add onion and garlic. Sauté until golden, then add tomatoes and cook until they start to break down.
3. Add wine, half of parsley, and half of lemon zest and bring to a boil.
4. Add mussels, reduce heat, cover and simmer until mussels open, 6 to 8 minutes (discard any mussels that don't open).
5. Divide mussels and broth among 4 soup bowls. Serve, sprinkled with remaining parsley and lemon zest.