INGREDIENTS

36 Canadian Cove mussels
50ml / 1/4cup white wine or water
25ml / 2tbsp vegetable oil
25ml / 2tbsp lemon juice
3 cloves garlic, minced
125ml / 1/2cup parsley, diced
2 medium tomatoes, diced

DIRECTIONS
In a saucepan, bring water or wine to boil. Add mussels, cover and steam over high heat until open (5-8 minutes). Remove from heat, reserving 2 tbsp of cooking liquid. Remove mussel meats from shells, reserving half the shells. In a bowl, combine reserved liquid, oil, lemon juice, garlic, parsley and tomatoes; add mussels and stir gently. Cover and refrigerate for 3 hours. To serve, place a mussel in each half shell and cover with tomato mixture. Arrange on a platter and pass with drinks, or arrange on individual plates and serve as a first course.