SAFFRON MUSSELS

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Prince Edward Island Mussels, saffron, white wine, butter

-Preparation: 

Prince Edward Island Mussels on the shell are STEAMED in a sauce of saffron, white wine and butter.

-Served: HOT in a small bowl with grilled bread (1 piece)

-Presentation: In a small soup bowl, the mussels sit in saffron, white wine butter sauce, which collects on the bottom of the bowl and is ideal for dunking the grilled bread in.

-What are Prince Edward Island Mussels?

PEI mussels are much smaller than the New Zealand Greenlip mussels used in the Mussels Fado. PEI is an eastern Canadian province characterized by cold, swirling waters consequently is sweet and has a high meat-to-shell ratio.