Recipe courtesy of PEI Mussels
lb (2.5 kg) fresh PEI Mussels
bottle (740 mL) white wine
tbsp (90 mL) butter
onions (1 ½ cups/ 360 mL), finely chopped
leek, pale green and white part only, rinsed and finely sliced
carrots, finely chopped
cloves garlic, finely chopped
tsp tsp (2 mL) saffron
Sea salt and pepper
x 14 oz (398 mL) can plum tomatoes, drained, tomatoes chopped
cup cup (250 mL) coffee cream (10%)
tbsp (30 mL) fresh dill, chopped
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.
Combine 1 cup (250 mL) of the wine and 1 ½ 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.
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.
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.
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’t bring to a boil. Add fresh dill and more sea salt (1 tsp) and pepper to taste. Divide between bowls and serve.
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