INGREDIENTS:
5lb live mussels, cleaned
2 garlic cloves, finely chopped
2 shallots, finely chopped
¼ cup butter
½ cup dry vermouth
2 Tbsp Vodka
½ cup whipping cream
A handful of parsley, chives and fresh tarragon leaves, coarsely chopped
METHOD:
Over medium heat, soften the garlic and shallots in the butter in a large pan big enough to take accommodate the mussels.
Add the vodka, and vermouth; turn up the heat up to high reduce the alcohol by half. Pour in the cream and half of the herbs; bring the sauce to a simmer. Add the mussels into the pot and cover the pot.
Allow the mussels to cook for 7-8 minutes or until the mussels completely open.
Stir in the remaining herbs and serve immediately.
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Chef ILona Daniel is Harrowsmith's Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.
