Yield: 1-2 servings
~ 1 pound PEI Blue Mussels
~ 2 Tbsp Butter
~ 1/2 Large red onion, peeled and sliced thinly
~ 2 Cloves of Peeled Garlic minced
~ 2oz Fennel sliced thinly
~ 1/2 Jalapeno pepper sliced including seeds
~ 1 Lime Sliced
~ 1/2 tsp Ground Cumin
~ 1-1.5 ounces Myriad View Strait Shine®
~ 1oz White Wine
~ 1/2 Cup Scallions Sliced thinly
~ 1/2 Cup Diced Roma Tomatoes
In a heavy bottom pot, heat the butter on Medium-High heat. Add Onion, Fennel, Garlic, Jalapeno Pepper, Ground Cumin and stir. Cook until the onions become translucent or for about 2-3 minutes and stir in the sliced lime.
Add the Mussels, White Wine and then the moonshine. Cover pot and cook for about 4-5 minutes on high or until all the mussels are open. Discard any mussels that are not open at this point.
Stir in the Sliced Scallions and Diced Tomatoes. Pour into a serving bowl and be sure to get lots of broth to dip in.
Executive Chef, Delta Prince Edward