- Creamed Mussels on Toast
- Crispy Mussels
- Half-Shell Delight
- Mejillones Escabechado / Latino Moonshine Mussels
- Mussel Stuffed Mushroom Caps
- Skillet Mussels
- Steamed PEI Mussels
- Warm PEI Mussel Cucumber Salad
- Mussel Gratin
- Mussels Steamed in a Curry Maple Cream
- Mussels and Noodle Bake
- PEI Mussels with Marinated Tomatoes & Fennel
- Spanish-Style Mussels with Chorizo and Tomato
Mussels Steamed in a Curry Maple Cream
Makes enough for a 3-5 Pound Batch (depending on how saucy you like it)
Courtesy of Chef Ilona Daniel
3-5 Lbs Mussels
1 tablespoon butter
1 cup chopped onion
2 Tbsp. mild curry paste
3 cloves garlic, grated on a rasp
1 cup PEI Brewery’s Beach Chair Lager
2 cups heavy cream
1/2 cup maple syrup
Fresh Cilantro, Pea Shoots, and Green Onion for Garnish (Optional
Soften onion and garlic in a heavy bottomed wok, or a pot which will accommodate your mussels. Add curry paste, and cook out for 1-2 minutes over medium heat. Add all the liquid ingredients. Reduce this by 1/3. You’ll want the mixture to be thickened, and flavours well combined.
Add mussels to a boiling mixture. Put lid on top of pot, and keep heat turned to high. Allow mussels to steam until they open, approximately 7 minutes.
Remove mussels, and place in a serving dish with a lid to keep mussels warm.
Reduce mussel sauce until it is once again thickened. Pour over warm mussels, and garnish with cilantro and green onion if desired. Serve immediately.