Chef’s Note: Mussels are one of the easiest and fastest foods to cook. If you are in a jam and need a delicious quick snack in a hurry, this is the “Go-To” dish over the holidays. I love using fresh mussels from Prince Edward Island, harvested by PEI Aqua Farms, they are simply my favourite and great tasting. They make for a dramatic yet easy to prepare Holiday dish…Enjoy.
• 2 pounds of fresh PEI Mussels
• One cup of white wine,
• One cup of 35% cream
• Half a cup of chopped fresh parsley
• Two fresh cloves of garlic (mashed)
• 2 or 4 of spoons of olive oil
• 2 tablespoons or more of butter
• 1 teaspoon of sea salt.
• ½ Crispy French Style Baguette (Sliced)
• Open-up the bag of mussels and make sure you clean the shells on the outside and remove any of the beers/mussel hair that may be on the mussels.
• Take a large pot, add the olive oil, butter and garlic. Cook at medium heat for two to three minutes.
• Add your fresh cleaned mussels into the pot and stir. Cover for about two minutes, then stir again and add the white wine, the cream, the parsley and stir. Cover the pot for 5 to 6 minutes, by this time most of the mussels should open-up, then stir again and cook for an additional 3 to 5 minutes with the pot cover back on.
• Take off the cover and stir again, making sure that all the PEI Mussels are smothered with the liquid juice that is in the pot.
• Place your Mussels into a serving dish, make sure you add the creamy pot juice over the mussels and serve with the crispy baguette slices to sop-up the juices.
Chef Stephan Schulz works across Canada with corporations and with food brokers developing recipes for major restaurants and restaurant chains across Canada. Follow Chef Schulz on instagram for his daily recipe and plated photo posts: https://www.instagram.com/chef_schulz an download his FREE cookbook from totimes.ca!