Prep
10 min
Total
20 min
Makes
4
INGREDIENTS
- 2 tbsp salted butter
- 1 large shallot minced
- 1 jalapeno seeded and minced
- 2 garlic cloves minced
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp quality tomato paste
- 1 tbsp Worcestershire sauce
- 2 1/2 tbsp cayenne pepper sauce
- 1/4 tsp sea salt
- 4 lbs soaked and cleaned P.E.I. mussels
- 1 cup dry white wine
- 1 cup 35% whipping cream
- chopped parsley
- sliced green onion
- fresh baguette sliced into nubs
METHOD
In large pot, over medium heat, melt butter. Add shallot, jalapeno, garlic, paprika, oregano, tomato paste, Worcestershire sauce, cayenne sauce and salt. Cook, stirring, for 30 seconds. Add mussels; toss to coat. Add wine. Cover and steam for 4 minutes. Add cream, and continue to cook, uncovered, until mussels have opened and sauce has thickened enough to coat the back of a spoon, about 5 minutes more. Discard any mussels that have not opened. Add parsley.
Serve along with broth, topped with green onions and fresh bread for dipping.