by: Chef Ilona Daniel
Makes enough for a 3-5 Pound Batch
(depending on how saucy you like it)
• 3-5 Lbs Mussels
• 1 tablespoon butter
• 1 cup chopped onion
• 2 Tbsp Mild Curry Paste
• 3 cloves garlic, grated on a rasp
• 1 cup PEI Brewery’s Beach Chair Lager
• 2 cups heavy cream
• ½ cup Maple Syrup
• Fresh Cilantro, Pea Shoots, and Green Onion for Garnish (Optional )
Soften onion and garlic in a heavy bottomed wok, or a pot which will accommodate your mussels. Add curry paste, and cook out for 1-2 minutes over medium heat. Add all the liquid ingredients. Reduce this by 1/3. You’ll want the mixture to be thickened, and flavours well combined.
Add mussels to a boiling mixture. Put lid on top of pot, and keep heat turned to high. Allow mussels to steam until they open, approximately 7 minutes.
Remove mussels, and place in a serving dish with a lid to keep mussels warm.
Reduce Mussel Sauce until it is once again thickened. Pour over warm mussels, and garnish with cilantro and green onion if desired. Serve immediately