Recipe courtesy of local island Chef Deandue Thompson.
lb fresh PEI Mussels, cleaned and debearded
cup white wine
package cherry tomatoes
cloves of garlic, diced
cup parsley, chopped
g Chorizo sausage, chopped
cup ADL whipping cream
oz Deep Roots Distillery Ocean Pearl Vodka
baguette, sliced on the diagonal
Get a large pan with 1 tbsp of canola oil hot, drop mussels in.
Toss the pan to get the mussels coated in oil.
Next add garlic, shallots, chorizo and deglaze with white wine. Place another pan on top to steam mussels.
Once mussels are opened, remove top pan, and allow wine to reduce. Add cream, parsley, tomato halves and vodka. Reduce until slightly thickened. Toss to coat mussels in sauce.
Place mussels in bowls and serve with baguette.
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