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Bruschetta Mussels

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  • Author: The Kilted Chef
  • Yield: Serves 2


Units Scale
  • 2 lbs PEI Mussels
  • 2 oz white wine
  • 4 medium sized tomatoes, deseeded and chopped
  • 12 large leaves of fresh basil, chopped
  • 1/4 cup black olives diced
  • 1 jalapeno pepper two seeded and diced
  • 3 cloves of garlic thinly sliced
  • 1/2 cup of olive oil
  • 1/4 cup of balsamic vinegar
  • 1 tsp coarse sea salt

Crusty Bread

Cut the bread on the bias and brush both sides with olive oil or garlic butter, grill in a pan over medium-high heat until both sides are golden brown. Sprinkle both sides with sea salt while grilling.

Remove the bread and place on a parchment-lined baking sheet. Placed into a preheated 450°F oven and bake for 4 to 5 minutes or until crispy.











  1. Using a medium pot, add olive oil, sauté all the vegetables till fragrant 4 to 5 minutes, top with mussels, white wine, balsamic vinegar, sea salt. Toss all together and cover. Let them steam for 4 to 5 min until steam comes out of the cover then remove the mussels. Pour  liquid and vegetables over  the mussels and serve with garlic crusty bread.


  • Category: appetizers, entrees, what's for dinner recipes, recipes