PEI Maple Mussels with Curry Cream

Ingredients

• 2 lbs (1 kg) fresh PEI Mussels
• 1/2 cup (125 mL) white wine
• 2 tsp (10 mL) curry powder
• 1/4 cup (60 mL) heavy or whipping cream
• 2 Tbsp (30 mL) maple syrup

Method

1. 1

   Rinse fresh PEI mussels under tap water. Discard any that do not close after being tapped.

2. 2

   In a large pot over medium-high heat, combine wine and curry powder. Bring to a boil.

3. 3

   Add mussels, cover, and cook on high until shells open, 5-6 minutes. Let sit covered for 1 minute. Discard unopened mussels.

4. 4

   Stir in cream and maple syrup. Serve in individual bowls.