Maple Curried Mussels

Recipe courtesy of Chef Ilona Daniel

• 1 lb PEI Mussels
• 1 tsp butter
• 1 cup chopped onion
• 3 cloves garlic, grated
• 2 tbsp mild curry paste
• 1 cup Evermoore Beach’d Blonde Ale
• 2 cup ADL heavy cream
• ½ cup maple syrup
• Fresh cilantro, pea shoots and/or green onion for garnish (optional)

Directions

1. Soften onion and garlic in a heavy-bottomed wok or pot that will accommodate mussels.
2. Add curry paste and cook out for 1-2 minutes over medium heat.
3. Add all the liquid ingredients. Reduce this by 1/3. Cook until mixture is thickened and flavours are combined.
4. Add mussels to a boiling mixture. Put lid on top of pot, and keep heat turned to high.
5. Allow mussels to steam until they open, approximately 7 minutes.
6. Remove mussels only and place in a serving dish with a lid to keep warm.
7. Reduce the mussel sauce until again thickened. Pour over warm mussel and garnish as desired. Serve immediately.

Source: Canada'sFoodIsland.ca