Ingredients
1 lb (500 g) fresh PEI Mussels
1 small onion, roughly chopped
1 small carrot, peeled and roughly chopped
1/2 cup (125 mL) white wine
2 bunches (1-1/2 lb/ 750 g) asparagus, trimmed
sea salt and pepper
3/4 cup (180 mL) unsalted butter, cubed, 1 Tbsp (15 mL) set aside
1 Tbsp (15 mL) champagne vinegar
1/3 cup (80 mL) panko (Japanese bread crumbs)