0 Ratings
Recipe courtesy of local island Chef Deandue Thompson.
5 lb fresh PEI Mussels, cleaned and debearded
1 cup white wine
1 package cherry tomatoes
Shallots, diced
cloves of garlic, diced
0.25 cup parsley, chopped
200 g Chorizo sausage, chopped
2.50 cup ADL whipping cream
1 oz Deep Roots Distillery Ocean Pearl Vodka
1 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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