0 Ratings
Recipe courtesy of Chef Jesse MacDonald
10 lb PEI Mussels
0.50 cup Minced ginger
0.25 cup Minced garlic
1 L Heavy cream
2 cup Parsnips, small dice
2 cup Carrots, small dice
0.50 cup Butter
0.50 cup Fresh pine needles
Salt and pepper to taste
In a pan, sweat off garlic and ginger in butter until it begins to caramelize.
Add in paranips and carrots and saute for 4-5 mins or untul al dente.
Deglaze frying pan with heavy cream, season with salt & pepper.
Add pine needles into cream, simmer mixture for 3-4 mins to flavour cream with pine.
Add liquid to mussels in mussel pit and steam until mussel shells open, or about 12-15 minutes oer 10 lbs of mussels.
Serve.
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