Steamed Pecan Blueberry Mussels

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

1. Preheat a large 12" fry pan on high heat for a minimum of 2 minutes
2. In a separate cold pan, add mussels and all the ingredients except salt & pepper
3. 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.
4. Steam for two minutes covered, or until all mussels are open
5. Uncover and reduce the broth by half, discard all unopened mussels
6. Divide the mussels into four serving bowls, taste broth and season with salt and pepper as desired.
7. Pour broth over mussels, garnish with fresh herbs
8. Serve with fresh or Homemade bread and enjoy