Steamed Mussels Recipe
1 lb of PEI mussels steamed with Harissa, garlic, capers, white wine, and cream. Served with grilled bread.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Mussels
Rinse the mussels under cold water and remove any beards. Discard any mussels that are open and do not close when tapped.
- 2
Cook the Base
In a large pot over medium heat, add the minced garlic and harissa paste. Sauté for about 1-2 minutes until fragrant.
- 3
Add Wine and Cream
Pour in the white wine and bring to a simmer. Allow it to reduce for about 3-4 minutes, then add the heavy cream and stir well.
- 4
Steam the Mussels
Add the rinsed mussels and capers to the pot. Cover and steam for about 5-7 minutes, or until the mussels have opened. Discard any that remain closed.
- 5
Finish the Dish
Stir in the chopped parsley, and season with salt and black pepper to taste.
- 6
Serve
Serve the steamed mussels with the broth and grilled bread on the side for dipping.
