0 Ratings
Recipe courtesy of local island chef Alyssa Dignard.
3 lb of PEI Mussels
3 tbsp of minced garlic
1 tbsp minced ginger
1 onion finely, chopped
0.25 cup Deep Roots Distillery Honey Spirit
0.25 cup honey
1 cup soy sauce
2 tsp garlic powder
0.25 cup rice vinegar
2 tbsp brown sugar
2 tbsp Cornstarch
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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