Recipe courtesy of PEI Mussels <\/p>\n","protected":false},"author":4,"featured_media":6504,"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":[5],"recipe_tag":[179],"class_list":["post-6503","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-entree","recipe_tag-mussels"],"acf":{"total_time":{"days":"","hours":"","minutes":""},"servings":{"serving_size":6,"serving_range":false},"ingredients_type":"Basic","ingredients":[{"quantity":5,"measurement":"lb","ingredient":"(2.5 kg) fresh PEI Mussels"},{"quantity":1,"measurement":"","ingredient":"bottle (740 mL) white wine"},{"quantity":6,"measurement":"tbsp","ingredient":"(90 mL) butter"},{"quantity":2,"measurement":"","ingredient":"onions (1 \u00bd cups\/ 360 mL), finely chopped"},{"quantity":1,"measurement":"","ingredient":"leek, pale green and white part only, rinsed and finely sliced"},{"quantity":2,"measurement":"","ingredient":"carrots, finely chopped"},{"quantity":4,"measurement":"","ingredient":"cloves garlic, finely chopped"},{"quantity":0.5,"measurement":"tsp","ingredient":"(2 mL) saffron"},{"quantity":"","measurement":"","ingredient":"Sea salt and pepper"},{"quantity":1,"measurement":"","ingredient":"x 14 oz (398 mL) can plum tomatoes, drained, tomatoes chopped"},{"quantity":1,"measurement":"cup","ingredient":"(250 mL) coffee cream (10%)"},{"quantity":2,"measurement":"tbsp","ingredient":"(30 mL) fresh dill, chopped"}],"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":"Combine 1 cup (250 mL) of the wine and 1 \u00bd cups water together in a large pot over medium heat. Bring to a boil, add the mussels, cover and leave to cook until steam pours out from under the lid approx 6-7 minutes. Let rest for one minute and then remove the lid."},{"step":"When cool enough to handle, scoop out mussels with a slotted spoon and remove mussels from shells. Discard empty shells and any mussels that do not open. Strain remaining cooking liquid and set aside."},{"step":"Heat butter in a large pan over medium heat. Add onions, leek, carrot, garlic, saffron, 2 tsp sea salt, several grinds of freshly cracked pepper, and stir, occasionally, for 5 minutes. Add tomatoes, reduce the heat, cover and simmer for 20 minutes, stirring occasionally."},{"step":"Add 2 cups (500 mL) of reserved cooking liquid; discard the rest. Add the remaining wine, bring to a boil, lower the heat and simmer for 5 minutes. Add cream and reserved mussels. Stir and continue to cook, gently, but don\u2019t bring to a boil. Add fresh dill and more sea salt (1 tsp) and pepper to taste. Divide between bowls and serve."}],"chefs_tip":"","calories":"","nutritional_info":"","link":"","gallery":""},"yoast_head":"\n