Recipe courtesy of PEI Mussels<\/p>\n","protected":false},"author":4,"featured_media":5379,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ratings":[],"pei_featured":["mussels"],"mussel_link":"https:\/\/www.thesocialshell.com\/where-to-buy\/","oyster_link":"","lobster_link":"","potato_link":"","beef_link":"","pei_custom_input":null,"pei_custom_link":null},"recipe_category":[11,12],"recipe_tag":[179,226,228,202,227],"class_list":["post-5378","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-appetizer","recipe_category-sides","recipe_tag-mussels","recipe_tag-snacks","recipe_tag-steamed","recipe_tag-white-wine","recipe_tag-wine"],"acf":{"total_time":{"days":"","hours":"","minutes":10},"servings":{"serving_size":3,"serving_range":false},"ingredients_type":"Basic","ingredients":[{"quantity":5,"measurement":"lb","ingredient":"(2.2 kg) fresh PEI Mussels"},{"quantity":1,"measurement":"tbsp","ingredient":"(15 mL) fresh parsley"},{"quantity":1.5,"measurement":"","ingredient":"(375 mL) cup white wine"},{"quantity":1,"measurement":"tbsp","ingredient":"Tbsp (15 mL) shallots, chopped"},{"quantity":1,"measurement":"tsp","ingredient":"(5 mL) flour"},{"quantity":0.25,"measurement":"tsp","ingredient":"(1.2 mL) saffron"},{"quantity":2,"measurement":"","ingredient":"egg yolks"}],"ingredients_advanced_wrap":null,"directions":[{"step":"Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside."},{"step":"In a large kettle, combine parsley, white wine, and shallots, and bring to a boil."},{"step":"Steam the mussels in the boiling liquid until opened. Drain and save the cooking stock."},{"step":"Remove only top shells of mussels and discard. Arrange mussels in ovenproof serving casserole. Strain cooking liquid through cheese cloth. Pour in a saucepan and bring to a boil."},{"step":"In a small saucepan, melt butter, and add flour to make roux. Stir roux in stock and whisk to thicken."},{"step":"Add the saffron. Pour a little sauce into egg yolks. Mix well and stir into remaining sauce."},{"step":"Heat sauce but do not boil. Season to taste with salt, pepper. Sometimes you'll find the mussel stock has enough salt already."},{"step":"Pour sauce over the hot mussels. Serve immediately."}],"chefs_tip":"","calories":"","nutritional_info":"","link":"","gallery":""},"yoast_head":"\n