It’s comfort food at its best to warm the heart and excite the palate; made easy
with Island Gurl Seafood Seasoning.
Serves 4
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
2 lbs (1 kg) mussels
4 Tbsp unsalted butter
2 shallots, diced
8 cloves garlic, diced
1 Tbsp (15 mL) minced ginger
1 cup white wine
1 bay leaf
2 cups (500 mL) low sodium seafood stock, heated
1 Tsp (5 mL) Island Gurl Seafood Seasoning
1 cup (250 mL) 35% heavy cream or coconut cream
½ cup (125 mL) diced pimientos
2 tsp (10 mL) parsley
- Prepare mussels by scrubbing the shells on both sides with steel wool, rinse in cold water, discard broken or opened shells.
- In a wide-bottomed 4-quart (4L) pot, add butter over medium heat. Add shallots and cook for 2 minutes, add garlic, ginger and cook for 1 minute.
- Add wine, bay leaf and cook until reduced by half. Pour in stock, add seasoning to taste, cream and cook for 3-4 minutes.
- Add the mussels, pimientos, cover with a lid and steam until all shells are opened, discarding any unopened shells.
- Garnish with parsley and serve with warm crusty bread.
