PEI Mussels are one of the most versatile and easy to prepare seafoods you can cook with. What makes mussels even more perfect is that once you've finished eating them, there's often broth left to further enjoy!

For those who can resist not sopping up the delectable broth with bread, here are a few suggestions on how to use the leftover broth.

• Add it to your next seafood pasta or casserole dish
• Fully cover your extra cooked mussels in order to freeze them
• Use it as a flavorful base for chowders, seafood stocks and sauces
• Use the broth to top up your next Bloody Caesar
• Just grab a glass and drink it up - hot or cold!

1 - Blanch and peel tomatoes
2 - In a heavy bottom pan, toss peeled tomatoes with 2 Tbsp olive oil,1 tsp of sugar and a pinch of salt & pepper, then place in 325 degree F oven for 2 hours.
3 - Sweat half of the shallots and half of the garlic with 2 Tbsp of butter in a heavy bottom pan.
4 - Add 1lb of PEI Mussels, and stir to evenly coat mussels with garlic and shallots, then add white wine.
5 - Cover and steam until mussels open, then strain off broth and set aside.
6 - Shuck mussels and set aside.
7 - Sweat off the remainder of the garlic and shallots, then add the mussel broth and bring to a simmer.
8 - Add the stewed tomatoes. Simmer for 10 minutes until the tomatoes partially break down.
9 - Add shucked mussels. Stir to combine. Season to taste.
10 - Fold in 4 cups of raw baby spinach just before serving.

Recipe compliments of Chef Gordon Bailey

Bouillabaisse, or fishermen's stew, originated in the Provence region of France in the city of Marseilles. The mussel broth mixes with the rest of the liquid to create a wonderful flavor. These days, there are as many different versions of Bouillabaisse as there are fish in the sea.

1 - Heat the olive oil in a large pot over medium heat and sauté the garlic, carrots, fennel and celery until translucent.
2 - Add the bay leaves, chili powder and saffron, and stir until the spices become fragrant.
3 - Deglaze the pot with the white wine.
4 - Add the tomatoes and bring to a boil. Reduce to a simmer, and cook until the vegetables are tender, approximately 20 minutes.
5 - Rinse the PEI Mussels under running fresh water. Throw away any that do not close.
6 - Add the PEI Mussels to the pot, cover and on high heat, cook for 5 to 6 minutes or until steam is pouring out from under the lid.
7 - Ladle into large bowls and serve with crusty bread.

To create a seafood bouillabaisse, add extra seafood when you add the mussels.

Recipe compliments of Chef Alain Bossé and Linda Duncan from their 'Mussels' cookbook