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
- Place a large stockpot over medium-high heat and add grapeseed oil. Allow oil to get hot, then add fennel, chilies, garlic, and mussels.
- Stir, allowing garlic to become fragrant and light golden brown.
- Deglaze mussels with vermouth.
- Add tomatoes, mustard, lemon juice, and butter to pot. Cover and allow to steam for 3 to 4 minutes.
- Once mussels have opened (discard ones that don’t), add parsley; season with salt and pepper.
- 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 CALORIES||36g PROTEIN|
|53g CARBS||19g 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.