Steamed Mussels

• 1 lb mussels
• 12 cup white wine (preferably Nova Scotia Muscat)
• 2 green onions, chopped
• 1 garlic clove, finely chopped
• 12 teaspoon Dijon mustard
• 12 teaspoon salt
• 14 teaspoon fresh ground pepper
• 1 garlic clove
• 13 cup balsamic vinegar
• 12 cup wild blueberry juice
• 23 cup vegetable oil

1. in a small pot, place mussels, wine, green onions and garlic; cover and steam for 3-5 minutes on high heat until the mussels open.
2. Allow to cool for a bit, then remove the mussels from the shells.
3. Break the shells in half and place on a serving platter.
4. Put one mussel in each half shell then top with Blueberry vinaigrette.
5. Garnish with chopped chives and lemon zest.
6. VINAIGRETTE:.
7. In a mixing bowl, add mustard, salt, pepper, garlic.
8. Crush the garlic while mixing the ingredients.
9. Add balsamic vinegar, maple syrup, blueberry juice and oil.
10. Whisk until it emulsifies.
11. Refrigerate for 30 minutes.
12. For best results, make the previous day.

mussels, white wine, green onions, garlic, mustard, salt, ground pepper, garlic, balsamic vinegar, blueberry juice, vegetable oil

Taken from www.food.com/recipe/steamed-mussels-400076 (may not work)