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This
unique mussel recipe uses three of Chef Duffin's favorite flavors: blueberries,
pecans and mussels. Chatham-Kent produces some of the best blueberries
in the world and Prince Edward Island has a great mussel fishery. The
pecans give the broth a beautiful nutty taste and texture. The Chef recommends
a nice local Chatham-Kent chardonnay, such as Grape Tree Estates Chardonnay
with a subtle acidity to pair with the mussels and light oak taste that
complements the pecans and cream in the broth .
Makes 4 servings
Ingredients
3 lb. PEI Mussels, washed
3 Cloves of garlic chopped
1/2 Cup of fresh Blueberries
1/2 Cup Pecans
1 cup 35% cream
1 cup white wine, Chardonnay
1/2 sweet onion, diced
pepper to taste
salt to taste
Method
- Preheat a large 12" fry pan on high heat for a minimum of 2 minutes
- In a separate cold pan, add mussels and all the ingredients except salt & pepper
- Once the fry pan is hot, carefully pour the ingredients from the cold fry pan into the hot pan and cover with the cold fry pan acting as a lid.
- Steam for two minutes covered, or until all mussels are open
- Uncover and reduce the broth by half, discard all unopened mussels
- Divide the mussels into four serving bowls, taste broth and season with salt and pepper as desired.
- Pour broth over mussels, garnish with fresh herbs
- Serve with fresh or Homemade bread and enjoy
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