0 Ratings
Recipe courtesy of PEI Mussels
- 4 Servings +
2 lb (1 kg) fresh PEI Mussels
2 shallots, coarsely chopped
2 small onions, quartered
2 sprigs parsley
1 pinch pinch cayenne pepper
1 cup (250 mL) dry white wine
2 tbsp (30 mL) butter
0.50 bay leaf
0.50 tsp (2 mL) thyme
2 cup (500 mL) 35% cream (Whipping Cream)
1 egg yolk, lightly beaten
1 pinch salt and freshly ground black pepper, to taste
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.
Place mussels in a large pot with the shallots, onion, parsley, salt, pepper, cayenne pepper, wine, butter, bay leaf and thyme. Cover and bring to a boil. Simmer 5-10 minutes, or until the fresh PEI Mussels have opened. Reserve mussels for another use, or remove them from shells to use as a garnish.
Strain the liquid through a double thickness of cheesecloth.
Bring liquid to a boil, and add cream.
Return to boil, and remove from heat.
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