So many fresh flavours in this dish, from the fresh apricots and basil to the cinnamon and pink peppercorns added to the pan.
Fresh Apricot, Basil and PEI Mussels
24 mussels
1 cup apricot wedges
1/2 cup fresh basil sprouts
1/4 cup sliced shallots
1 clove garlic, thinly sliced
1 cup sparkling wine (Ice Cuvee)
8 baby fennel blanched, cut in half lengthwise
1 tsp pink peppercorns
1/2 cinnamon stick
1 tbsp grapeseed oil
1) Heat the grapeseed oil over high heat.
2) Add the mussels. Followed with the shallots, garlic, pink peppercorns and cinnamon stick.
3) Cover with a lid and cook for one minute.
4) Then add the wine, fennel, apricots and cover for another minute.
5) Last, add the fresh basil.
6) Once the mussels have opened, remove from the pot and place the mussels in four serving bowls. Evenly divide the pan juices over the mussels and serve.
Recipe courtesy Jason Parsons