0 Ratings
Recipe courtesy of Prince Edward Island Seafood
2 lb PEI Mussels
0.50 each Red Onion sliced
1 clove Garlic minced
1 each Lime zested and juiced
0.50 bottle Gahan Blueberry Ale
1 cup Cucumber medium dice
Salt & Black Pepper to taste
leaves Fresh Basil chopped
Place mussels in a colander and rinse under cold running water to remove any dirt or sand; do not submerge.
In a large pot combine mussels, red onion, garlic, lime zest & juice, and blueberry ale; cover and bring to a boil. Reduce heat to medium-high and steam mussels for 5-7 minutes or until all of the mussel shells have opened.
Mix cucumbers into mussels and season with salt & black pepper. Place mussels and broth into a serving bowl. Discard any unopened shells. Garnish with basil and serve hot. If desired, serve with crusty bread to soak up the broth.
Chef’s Tip: If pairing with Honeydew Apiaries Robin Rhubarb Mead, replace Blueberry Ale with 1 cup of Honeydew Apiaries Robin Rhubarb Mead.
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