Recipe courtesy of PEI Wild Oyster <\/p>\n","protected":false},"author":4,"featured_media":5653,"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":[],"recipe_tag":[179],"class_list":["post-5652","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_tag-mussels"],"acf":{"total_time":{"days":"","hours":"","minutes":""},"servings":{"serving_size":4,"serving_range":false},"ingredients_type":"Basic","ingredients":[{"quantity":2,"measurement":"tbsp","ingredient":"hot water+ pinch saffron"},{"quantity":4,"measurement":"lb","ingredient":" Fresh in-shell PEI mussels, cleaned (see instructions under method)"},{"quantity":0.5,"measurement":"cup","ingredient":"(120 ml) Dry white wine, such as Sauvignon Blanc"},{"quantity":2,"measurement":"tbsp","ingredient":"Butter"},{"quantity":1,"measurement":"cup","ingredient":"Finely chopped white onion (about half a medium onion)"},{"quantity":2,"measurement":"","ingredient":"cloves garlic, finely minced"},{"quantity":1,"measurement":"tsp","ingredient":"Yellow curry powder"},{"quantity":2,"measurement":"tbsp","ingredient":"Cognac or brandy"},{"quantity":2,"measurement":"tbsp","ingredient":"All-purpose flour"},{"quantity":1,"measurement":"cup","ingredient":"(240 ml) Plain unsweetened oat milk, or other milk of choice"},{"quantity":0.330000000000000015543122344752191565930843353271484375,"measurement":"cup","ingredient":" Roughly chopped parsley"},{"quantity":"","measurement":"","ingredient":"Salt and pepper to taste"}],"ingredients_advanced_wrap":null,"directions":[{"step":"In a small dish, place saffron threads and hot (not boiling) water and allow it to steep at least 15 minutes or longer, until you\u2019re ready to use."},{"step":"Clean mussels by rinsing under cold running tap water, pulling off any beards and ridding shells of barnacles (I like to use a metal teaspoon to scrape them off). Place them into a large lidded pan or pot, along with the white wine. Line a large colander with 2 to 3 layers of cheesecloth (to catch grit) set over a larger pot or bowl to catch the steaming liquid \u2013 set aside."},{"step":"Steam the pot of mussels over high heat for about 4 minutes, or until all the shells have opened. Strain the mussels over your cheesecloth-lined colander, reserving the liquid. You should have about 1 to 1 \u00bc cup of steaming liquid. Discard any closed mussels. Cover the mussels to keep them warm while you finish the sauce."},{"step":"While the mussels steam, in a separate sauce pan, melt butter over medium heat. Add chopped onions with a pinch of kosher salt and saut\u00e9 1 minute, then add minced garlic and curry powder. Cook for 2 more minutes. Add cognac (or brandy) and allow it to boil off for about 3 minutes or until the liquid is pretty much evaporated. Add flour and cook for a minute, whisking constantly. Pour in the reserved steaming liquid and the saffron water. Whisk until smooth and let it simmer 2 to 3 minutes. Add the milk and bring back to a gentle simmer for a couple of minutes. Taste and season with salt and pepper."},{"step":"Place mussels in serving platter (or serve it out of the pot as I do). Add chopped parsley into the sauce and pour all over the mussels. Serve with crusty bread. Enjoy! Preferably with a glass of chilled crisp white wine \ud83d\ude42"}],"chefs_tip":"Notes\r\nRecipe and Photo Credit: SaltnPepperHere visit blog at www.saltnpepperhere.com.","calories":"","nutritional_info":"","link":"","gallery":""},"yoast_head":"\n