Recipe courtesy of PEI Mussels
lb (1 kg) fresh PEI Mussels
tbsp (30 mL) olive oil
garlic cloves, minced
medium carrots, diced
bulb fennel, julienne
celery ribs, diced
tbsp (5 mL) chili powder
pistils of saffron
cup (125 mL) white wine
28 oz (796 mL) can diced tomatoes with liquid
Rinse the PEI Mussels under running fresh water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Heat the olive oil in a large pot over medium heat and sauté the garlic, carrots, fennel and celery until translucent.
Add the bay leaves, chili powder and saffron, and stir until the spices become fragrant.
Deglaze the pot with the white wine.
Add the tomatoes and bring to a boil. Reduce to a simmer, and cook until the vegetables are tender, approximately 20 minutes.
Add the PEI Mussels to the pot, cover and on high heat, cook for 5 to 6 minutes or until steam is pouring out from under the lid.
Ladle into large bowls and serve with crusty bread.
To create a seafood bouillabaisse, add extra seafood when you add the mussels.
Recipe source: Mussels Cookbook by The Kilted Chef Alain Bossé and Linda Duncan
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