Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Moi Rewards is here! Join today and save!
Don't miss this! Get a 6-month subscription to unlimited delivery for $1.25 per week! Subscribe now.
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Gaspé-style Mussels https://www.metro.ca/userfiles/image/recipes/moules-gaspésienne-5424.jpg PT20M PT18M PT38M
Clean mussels.In a big pot over medium-high heat, sauté vegetables in butter.Add mussels, wine, shallots, basil and salted herbs.Cover and cook on medium heat for 10 - 12 minutes or until mussels open up.Shake the pot 2 or 3 times during cooking.Remove from heat and transfer to a bowl. Set aside. Discard any mussels that remain closed.Using a fine sieve lined with cheesecloth, strain cooking liquid.Return cooking liquid to the pot. Add pepper, butter and parsley.Cook, whisking, over high heat 3 minutes or so. Pour over mussels and serve.
2
4 5 5 4
4 lb Québec blue mussels 2 celery, finely diced 0.500 leek, chopped 2 tsp. (10 mL) butter 1 cup (250 mL) dry white wine 4 shallots, minced basil leaves to taste 3 Tbsp. (45 mL) salted herbs pepper to taste 2 tsp. (10 mL) butter 1 flat leaf parsley, chopped
Gaspé-style Mussels

Gaspé-style Mussels

Rate this recipe
5 Votes
  • Gluten-free
  • Lactose-free
2
servings
0:20
Preparation
0:18
COOKING
0:38
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 lb
    Québec blue mussels
  • 2
    celery, finely diced
  • 0.500
    leek, chopped
  • 2 tsp.
    (10 mL)
    butter
  • 1 cup
    (250 mL)
    dry white wine
  • 4
    shallots, minced

  • basil leaves to taste
  • 3 Tbsp.
    (45 mL)
    salted herbs

  • pepper to taste
  • 2 tsp.
    (10 mL)
    butter
  • 1
    flat leaf parsley, chopped
Imprimer ma sélection

Preparation

Clean mussels.

In a big pot over medium-high heat, sauté vegetables in butter.

Add mussels, wine, shallots, basil and salted herbs.

Cover and cook on medium heat for 10 - 12 minutes or until mussels open up.

Shake the pot 2 or 3 times during cooking.

Remove from heat and transfer to a bowl. Set aside. Discard any mussels that remain closed.

Using a fine sieve lined with cheesecloth, strain cooking liquid.

Return cooking liquid to the pot. Add pepper, butter and parsley.

Cook, whisking, over high heat 3 minutes or so. Pour over mussels and serve.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.