Number of Servings: 2-4
2 lbs (1 kg) of PEI Mussels
2 Tbsp (30 ml) Butter
1 Tbsp (15 ml) Extra-Virgin Olive Oil
Freshly Ground Black Pepper
1/4 tsp (1.25 ml) Cinnamon
1/2 Onion, diced
2 Cups (475 ml) Eggnog
1 Cup (250 ml) 35% Whipping Cream
2 oz (60 ml) of Dark Rum
- Rinse fresh PEI Mussels under running fresh water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- Heat oil in large pan/pot over medium heat. Add butter and let melt. Add onion, salt, pepper, and cinnamon. Cook until softened.
- Add rum, eggnog, and cream, stir to combine. Season with salt and pepper to taste.
- Add mussels to the pan, cover and let steam for 5-7 minutes, until mussels are open.
Serve Eggnog Mussels with crusty Sour Dough Bread to sop up that cream festive broth!