0 Ratings
Recipes courtesy of Chef Ilona Daniel
lb Mussels from Waddells
1 tsp butter
1 cup chopped onion
2 tbsp Mild Curry Paste
3 cloves garlic, grated on a rasp
1 cup Evermoore Beach’d Blonde Ale
2 cup ADL heavy cream
0.50 cup Maple Syrup
Fresh Cilantro, Pea Shoots, and Green Onion for Garnish (Optional )
Soften onion and garlic in a heavy bottomed wok, or a pot which will accommodate your mussels.
Add curry paste and cook out for 1-2 minutes over medium heat.
Add all the liquid ingredients. Reduce this by 1/3. You’ll want the mixture to be thickened, and flavours well combined.
Add mussels to a boiling mixture. Put lid on top of pot, and keep heat turned to high
Allow mussels to steam until they open, approximately 7 minutes.
Remove mussels, and place in a serving dish with a lid to keep mussels warm.
Reduce Mussel Sauce until it is once again thickened. Pour over warm mussels, and garnish with cilantro and green onion if desired. Serve immediately.
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