Mussel Recipes // Mains & Entrées // Eggnog Mussels
Cooking Time
Cooking Time:
10-15 min
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Eggnog Mussels


2 lbs (1 kg) of PEI Mussels
2 Tbsp (30 ml) Butter
1 Tbsp (15 ml) Extra-Virgin Olive Oil
Sea Salt
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!