Ingredients
- 2 lb (1 kg) fresh PEI Mussels
- 4 cups (roughly 3) kennebec or sebago potatoes
- 1 tbsp (15 mL) olive oil
- 1 1/2 spanish onions, thinly sliced
- 1/4 cup (60 mL) dry white wine
- 4 cloves garlic, thinly sliced lengthways
- 1/2 tsp (2.5 mL) smoked sweet paprika
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 tbsp (15 mL) lemon juice
- 2 cups (500 mL) of loosely packed mint leaves, coarsely chopped
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