Chef Robert Irvine: Prince Among Mussels

The Prince Edward Island variant of this shelled seafood is comfort food fit for royalty.

THE RECIPE M A K E S

4 S E R V I N G S

2 tbsp grapeseed oil
½ fennel bulb, thinly sliced
1 tbsp red chilies, thinly sliced
4 garlic cloves, slivered
2 lbs PEI mussels
1 cup extra-dry vermouth
1 cup red and yellow cherry tomatoes
2 tbsp smooth Dijon mustard
Juice of 1 lemon
2 tbsp salted butter
½ bunch chopped parsley
Salt and pepper
8 slices of baguette

  1. Place a large stockpot over medium-high heat and add grapeseed oil. Allow oil to get hot, then add fennel, chilies, garlic, and mussels.
  2. Stir, allowing garlic to become fragrant and light golden brown.
  3. Deglaze mussels with vermouth.
  4. Add tomatoes, mustard, lemon juice, and butter to pot. Cover and allow to steam for 3 to 4 minutes.
  5. Once mussels have opened (discard ones that don’t), add parsley; season with salt and pepper.
  6. Toast baguette slices under a broiler for about a minute. Serve mussels in bowls with broth and slices of toasted baguette.

NUTRITION PER SERVING

587 CALORIES36g PROTEIN
53g CARBS19g FAT

 

CHEW ON THIS Besides their high protein content, mussels are a good source of selenium, which plays a major role in hormone and sperm production.

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