0 Ratings
Recipe courtesy of PEI Aqua Farms
2 lb Mussels
3 oz White Wine
2 oz Heavy cream (35%)
1 small Tomato (peeled, seeded and diced)
2 tbsp Minced Shallots
1 tbsp Minced Garlic
1 tbsp chopped parsley
5 Fennel Seeds
0.50 tsp Pesto
1 Celery Stalk (finely chopped)
1 tsp Curry Powder
To taste Salt & Pepper
Place shallot, garlic, fennel seeds, celery, curry powder, and white wine in a sauce pot and bring to a simmer.
Add Mussels, cover and let steam for 5-7 minutes or until the mussels are open.
Remove mussels and place in serving dish.
Bring remaining liquid to a boil and add cream, tomato, parsley and pesto.
Season liquid with salt & pepper and pour over mussels.
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