Mussels Recipe
PEI mussels steamed in a broth of roasted garlic, shallots, Roma tomatoes, fresh basil, white zinfandel and a hint of cream and butter.
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Ingredients
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Main Ingredients
Method
Preparation
Clean the Mussels
Rinse the PEI mussels under cold water to remove any sand or debris. Discard any mussels that are open and do not close when tapped.
Prepare the Roasted Garlic
Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, and wrap it in aluminum foil. Roast for about 30-35 minutes until golden and soft. Let it cool, then squeeze out the cloves.
Cooking
Sauté Shallots
In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add the diced shallots and sauté until they become translucent, about 3-4 minutes.
Add Tomatoes and Wine
Stir in the diced Roma tomatoes and the white Zinfandel wine. Bring to a simmer and let it cook for about 5 minutes to reduce slightly.
Add Mussels
Add the cleaned mussels to the pot. Cover and steam for about 5-7 minutes, or until the mussels have opened up. Discard any mussels that remain closed.
Finish the Broth
Once the mussels are cooked, lower the heat and stir in the roasted garlic, heavy cream, chopped fresh basil, and the remaining 2 tablespoons of butter. Season with salt and black pepper to taste.
Serving
Plate and Serve
Using a slotted spoon, transfer the mussels to serving bowls and ladle the broth over them. Garnish with additional fresh basil if desired, and serve immediately with crusty bread.