Recipe courtesy of Chef Stephan Schulz
tbsp of salted butter
fresh cloves of crushed garlic
medium size sweet onions, chopped fine
tbsp of chilli flakes
cup of 35% cream
cup of white wine
lb bag of fresh PEI Mussels
cup of fresh lemon juice
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.
Thank you for subscribing!
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in