Prince Edward Island mussels, white wine, basil, garlic.

For 4 people

Ingredients:

4 lbs pei mussels cleaned

2 bunches basil, leaves picked

1/3 cup olive oil + 1 tablespoon

8 cloves garlic peeled

1.5 cup dry white wine

1 cup of heavy whipping cream

2 large shallots, peeled and diced

2 pinch salt

½ baguette sliced in the bias

Directions:

Chop the basil leaves with a knife, transfer them into a blender with the garlic and the olive oil, mix well
to obtain a nice chunky paste. Put a stock pot on medium heat, add the tablespoon of olive oil and the
shallots, sweat well, add the garlic basil paste, the white wine, the cream, the salt, bring it to simmer
then, add the mussels, put a lid on and let cook until the mussels open up. Stir once or twice while
cooking. It takes less than 10 minutes to cook.

Serve the mussels into a large pasta bowl, pour some of the broth left over and serve the bread on the
side.

Bon Appetit