Recipe courtesy of Chef Jesse MacDonald
lb PEI Mussels
cup Minced ginger
cup Minced garlic
L Heavy cream
cup Parsnips, small dice
cup Carrots, small dice
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.
Thank you for subscribing!
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in