Recipe courtesy of Chef Paul Lillakas as seen on City Line TV
tbsp salted butter
large shallot, minced
jalapeno, seeded and minced
cloves garlic, minced
tsp smoked paprika
tsp dried oregano
tbsp quality tomato paste
tbsp cayenne pepper sauce (such as Franks)
tsp sea salt
lb soaked and cleaned PEI mussels
cup dry white (such as Sauvignon Blanc)
cup 35% whipping cream
Sliced green onion
Fresh baguette, sliced
In large pot, over medium heat, melt butter
Add shallot, jalapeno, garlic, paprika, oregano, tomato paste, Worcestershire sauce, cayenne sauce and salt. Cook, stirring, for 30 seconds.
Add mussels; toss to coat. Add wine.
Cover and steam for 4 minutes.
Add cream, and continue to cook, uncovered, until mussels have opened and sauce has thickened enough to coat the back of a spoon, about 5 minutes more.
Discard any mussels that have not opened. Add parsley.
Serve along with broth, topped with green onions and fresh bread for dipping.
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