Salt Spring Island, a short ferry ride away from our B & B is renowned for it’s wonderful fresh mussels. We were lucky to buy 10 lbs. of mussels from Cowichan Bay Seafood shop which sells only sustainable seafood products. Here you will find my easy recipe for fresh mussels in a sundried tomato cream sauce. Heavenly!!!
Ingredients: 2 lbs. of fresh mussels
2 shallots, diced
4 cloves garlic, minced
1 inch piece of fresh ginger, minced
1/2 cup white wine
1/4 sundried tomatoes (oil-packed), drained and chopped
2 Tbsp. cold pressed olive oil
1/4 cup half & half cream
Method: Scrub mussels under cold running water. Discard any that are opened or have cracked shells. Gently tap open ones… if they close, they are fine. If not, discard.
In large skillet heat olive oil and then saute shallots, garlic, ginger and sundried tomatoes until soft. Add the wine and then put in the mussels all at once. Cover with lid and steam until the mussels open (approximately 7 minutes). Remove mussels and place in large bowl and cover with a lid to keep warm.
Add the cream, some salt and pepper and reduce the sauce until the back of a spoon holds the sauce – probably 5 minutes or so. Check the sauce for seasoning and add salt and pepper as required for your taste.
Once sauce is reduced, pour over warmed mussels and serve with lots of crusty bread to mop up the sauce. YUM!!!!!
