PEI MUSSELS IN VERMONT BUTTER WITH YELLOW CHIVES AND GRIDDLED SOURDOUGH Recipe   YEILDS FOUR     FOR THE MUSSELS:   2 lb.                         Prince Edward Island Mussels (washed and bearded) ¼ cup                     Shallots (rough chopped) 6 each                     Garlic cloves ¾ cup                     White wine ¼ cup                     Parsley (rough chopped)   FOR THE ASSEMBLY:   4 each                     Slices sourdough bread ½ inch thick (olive oil toasted)   All                           Mussels (de shelled) 1 cup                      Mussel broth 4 oz                         Vermont sweet butter (cubed) 2 tsp                       Lemon juice 2 oz                         Yellow chives (1 inch bias cut)                                 Kosher Salt                                 Black Pepper 1 oz                         Extra virgin olive oil     PROCEDURE:   1.                    In a small pot place mussels, shallots, garlic, wine and parsley 2.                    Cover and steam until mussels just open , transfer to a tray and chill 3.                    Keep remaining mussel broth, chill. 4.                    Remove mussels from shell and cover with chilled mussel broth, reserve   5.                    In a small pot place mussels, broth, butter lemon and chives , simmer 6.                    Season with salt and pepper 7.                    Dip sourdough in olive oil and griddle on both sides 8.                    Place toasted bread in 4 bowls and top with mussels and chives, pour over remaining liquid 9.                    Drizzle with olive oil.