0 Ratings
Recipe courtesy of Chef Stephan Schulz
4 tbsp of salted butter
3 fresh cloves of crushed garlic
2 medium size sweet onions, chopped fine
1 tbsp of chilli flakes
2 cup of 35% cream
2 cup of white wine
2 lb bag of fresh PEI Mussels
0.25 cup of fresh lemon juice
0.75 cup of finely chopped parsley
Salt and pepper (to taste)
Take a large pot with a lid, add your butter, turn on the heat and let it melt.
Add the crushed garlic cloves, chopped onions and sauté for three or four minutes, then add the garlic and chilli.
Add wine and reduce the wine by half and once the wine is reduced add your cream, lemon juice and stir for one minute.
Add your PEI mussels, reduce heat and place the lid on the pot. Let the mussels steam in the mixture for 7 to 8 minutes.
Approximately the 7-minute mark, open the lid and stir the mussels once just to make sure that all the muscles have all opened-up.
Take out your plates, divide the mussels equally between the plates, then add fresh parsley and pour the juices of the wine and cream mixture from the pot on top of your fresh cooked PEI mussels.
Take the fresh baguette, break it into four pieces and serve with the mussels to sop up the juices.
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