Chef’s Note:A note from Chef Stephan Sculz: PEI Mussels are one of my all-time favourite go-to snacks and appetizer foods. Mussels are simple to prepare and you really can’t go wrong with this delicacy. Easy and quick to make and delicious are the words that every cook loves to hear…Enjoy!
- 4 tablespoons of salted butter
- Three fresh cloves of crushed garlic
- Two medium size sweet onions, chopped fine
- 1 tablespoon of chilli flakes
- 2 cups of 35% cream
- 2 cups of white wine
- A 2-pound bag of fresh PEI Mussels
- 1/4 cup of fresh lemon juice
- 3/4 cup of finely chopped parsley
- Salt and pepper (to taste)
- One fresh baguette
• Take a large pot with a lid, add your butter, turn on the heat and let it melt.
• Add the crushed garlic cloves, chopped onions and sauté for three or four minutes, then add the garlic and chilli.
• Add wine and reduce the wine by half and once the wine is reduced add your cream, lemon juice and stir for one minute.
• Add your PEI mussels, reduce heat and place the lid on the pot. Let the mussels steam in the mixture for 7 to 8 minutes.
• Approximately the 7-minute mark, open the lid and stir the mussels once just to make sure that all the muscles have all opened-up.
• Take out your plates, divide the mussels equally between the plates, then add fresh parsley and pour the juices of the wine and cream mixture from the pot on top of your fresh cooked PEI mussels.
• Take the fresh baguette, break it into four pieces and serve with the mussels 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!