Steamed Mussels Recipe
PEI mussels with saffron cream & herbs, red bell pepper, onion, olive oil panino
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Ingredients
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Mussels and Sauce
Method
Cooking Instructions
- 1
Prepare the mussels
Rinse the PEI mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.
- 2
Sauté the vegetables
In a large pot, heat olive oil over medium heat. Add diced onion and red bell pepper, and sauté until softened, about 5 minutes.
- 3
Add saffron and cream
Stir in saffron threads and heavy cream. Bring to a gentle simmer, allowing the saffron to infuse the cream for about 3-4 minutes.
- 4
Cook the mussels
Add the cleaned mussels into the pot, cover, and steam for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
- 5
Season and garnish
Stir in chopped parsley and thyme. Season with salt and black pepper to taste.
