|
"Say goodbye to your traditional mussels cooked in white wine or marinara. These delicacies are
simmered with fresh corn relish and a dash of Pernod for an irresistible flavor."
Wine Pairing
Benziger Pinot Noir
A rich, fleshy wine, with intense fruitiness, and
fine length. It is also very complex, tasting of
caramel, toasted oak, baked cherry, plum,
vanilla, and tobacco.
|
|
Prince Edward Island Mussels
with fresh corn relish
1-2 servings
CORN RELISH:
¼ cup Corn
1 tsp. Butter
1 tbsp. Diced Red Onions
½ tsp. Chopped Garlic
1 tbsp. Diced Red Peppers
1 tbsp. Diced Green Peppers
3 tsp. Sugar
1 tsp. Rice Vinegar
1 tsp. White Wine
|
|
1-2 servings
MUSSEL APPETIZER:
1 tbsp. Canola Oil
1 lb. PEI (Prince Edward
Island) Mussels
1 tbsp. Chopped Garlic
¼ cup Corn Relish
1 tbsp. Chopped Bacon
½ cup Clam Chowder
¼ cup Pernod
(a licorice liquor that can
be purchased at your
local liquor store)
2 each Garlic Bread Slices
1 tsp. Chopped Parsley |
CORN RELISH:
- Bake corn in preheated 375° oven for 4 minutes;
set aside.
- Heat butter; sauté onions and garlic until onions
are translucent.
- Add peppers and heat. Peppers should still have bright
color and crunch.
- In a microwave-safe bowl, heat sugar, vinegar, and
white wine for 30 seconds; add ingredients to the
sauté pan.
- Remove from heat.
- Fold in corn gently to syrup mixture.
- Set aside.
COOKING:
- In a sauté pan over medium-high heat, place 1/2 oz.
of canola oil in the pan.
- Add the mussels and cover with another sauté pan;
steam the mussels for 1 minute. Carefully remove lid
from pan – mussels should be half-opened.
- Add the chopped garlic, corn relish, and chopped
bacon; sauté for 1 minute.
- Add the clam chowder to the sauté pan and toss until
well combined, heating throughout.
- Add the Pernod and toss to combine all flavors.
- Once heated thoroughly, place in a pasta bowl and
add garlic bread on either side.
- Top off with chopped parsley and serve.
|
|
|
|
