Recipe courtesy of Prince Edward Island Tourism
pint Cherry Tomatoes, halved*
bulb fennel, sliced
each Shallots, thinly sliced
clove PEI Garlic, minced
tsp Smoked Paprika
tsp Fresh Thyme Leaves, removed from stems
to taste Salt & Black Pepper
cup PEI Olive Oil
pounds PEI Mussels
cup Honeydew Apiaries Starling Traditional Dry
Mead Honey Wine
Remove stalks, root end of fennel, and slice bulb thinly; rough chop stalks and reserve for steaming mussels.
Place sliced fennel bulb in medium bowl with cherry tomatoes, shallots, and garlic.
Add smoked paprika, thyme leaves, salt, pepper, and olive oil; mix well. Cover bowl with plastic wrap and refrigerate for 2-3 hours or until ready to use.
Just before serving, heat a large pot over medium-high heat. Add mussels, reserved fennel stalks, and honey wine.
Cover pot with a lid and allow mussels to steam for 5-7 minutes or until all of the shells have opened.
Mix marinated tomato mixture into steamed mussels; discarding any unopened shells. Serve immediately. (For a different twist, roast tomato-fennel mixture before mixing with steamed mussels.)
Cherry tomatoes can be substituted with any type of tomato. Serves 4
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