Poached P.e.i Mussels Recipe
Ginger shallot garlic white wine jus, herb baguette, tomato fennel relish
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Ingredients
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Mussels
Herb Baguette
Tomato Fennel Relish
Method
Cooking Mussels
- 1
Prepare the Mussels
Rinse the mussels under cold water and remove any beards. Discard any open mussels.
- 2
- 3
Add Liquid and Mussels
Pour in the white wine and water, then increase heat to high. Once boiling, add the mussels. Cover and cook for about 5-7 minutes, or until mussels open.
- 4
Finish with Herbs
Stir in chopped parsley and remove from heat. Discard any mussels that did not open.
Making the Herb Baguette
- 5
Prepare the Baguette
Preheat the oven to 375°F (190°C). Slice the baguette in half lengthwise.
- 6
Mix Herb Butter
In a small bowl, mix softened butter with chopped herbs. Spread the mixture on both halves of the baguette.
- 7
Bake
Place the baguette halves on a baking sheet and bake for 10-12 minutes or until golden and crispy.
Making the Tomato Fennel Relish
- 8
Combine Ingredients
In a bowl, combine diced tomatoes, fennel, red onion, olive oil, red wine vinegar, salt, and black pepper. Mix well.
- 9
Let it Rest
Allow the relish to sit for at least 15 minutes to let the flavors meld together.