Recipe courtesy of local island chef Alyssa Dignard.
lb of PEI Mussels
tbsp of minced garlic
tbsp minced ginger
onion finely, chopped
cup Deep Roots Distillery Honey Spirit
cup soy sauce
tsp garlic powder
cup rice vinegar
tbsp brown sugar
Sautee off your onion until soft and translucent.
While that's cooking, mix all your ingredients in a bowl apart from the mussels.
Once the onions are done, add your mussels to the pot along with your sauce. Put your lid on and steam for 4 mins.
Take the lid off and stir every once and a while until the mussels are totally open and glossy with the sauce.
Serve as is or garnish with sesame seeds, chili, and green onions.
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