Metropolitan Mussels Recipe

Time30m

Serves4

PEI mussels, tasso ham, wild mushrooms, cajun spices, white wine, cream.

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Ingredients

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1
Clean the Mussels
Rinse the PEI mussels under cold water, scrubbing the shells to remove any debris. Remove the beards (the fibrous strands) from the mussels.
2
Prepare the Tasso Ham
Dice the tasso ham into small pieces and set aside.
3
Prepare the Mushrooms
If using wild mushrooms, clean them gently with a damp cloth and slice them into bite-sized pieces.

4
Sauté the Tasso and Mushrooms
In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the diced tasso ham and sauté for 3-4 minutes until it begins to render fat. Add the wild mushrooms and cook for an additional 5 minutes until they are tender.
5
Add the Mussels
Pour in the cleaned mussels and sprinkle the Cajun spice blend over them. Stir well to coat the mussels in the spices.
6
Deglaze with Wine
Add the white wine to the pot and cover it with a lid. Increase the heat to high and cook for about 5-7 minutes, or until the mussels have opened up.
7
Finish with Cream
Reduce the heat to medium-low. Add the heavy cream to the pot, stirring gently to combine. Cook for an additional 2-3 minutes until the sauce is warmed through.

8
Plate the Dish
Using a slotted spoon, transfer the mussels to serving bowls and ladle the creamy broth over them.
9
Garnish
Sprinkle chopped fresh parsley over the mussels for garnish.