INGREDIENTS
- 2 lbs fresh PEI Mussels
- 1/2 cup White Wine
- 2 tsp Curry Powder
- 1/4 cup Heavy or Whipping Cream
- 2 tbsp Maple Syrup
- Crusty bread to soak up the yummy broth
HOW-TO-COOK
- Rinse the mussels under cold running water, gently moving them around with your hands.
- In a large pot set over medium-high heat, stir together the wine and curry powder. Bring to a boil.
- Add mussels, stir and cover with a lid. Turn the heat to high and cook for 7 minutes or until steam is pouring out from the lid for 15 seconds. Remember – no peeking and keep that lid on.
- Remove from heat and let sit, covered, for about 1 minute.
- Pour in the cream and maple syrup, and stir well to coat. Serve into individual bowls with the broth. Discard any mussel that did not open or has a cracked shell.
