This recipe was featured at the 2017 Rouge et Blanc event, a part of Bedford Days
2 lbs fresh mussels
1 tbsp. chopped garlic
1/4 cup chopped onion
1/4 cup L'Acadie Blanc White Wine, or any white wine will do
1 tbsp. any Liquid Gold high polyphenol extra virgin olive oil
1 tbsp. LG Chipotle Infused Olive Oil
1 cup chopped tomatoes (fresh or canned works)
Black pepper & sea salt, to taste
1/4 cup choppped parsley
splash of Liquid Gold Sicilian Lemon White Balsamic, to finish
-Saute onions and garlic in pure cultivar olive oil. When onions are translucent add tomatoes and white wine.
-Add smoke olive oil
-Reduce until about 1/2 the liquid has evaporated.
-Add muscles, cover and steam until the muscles open. This will take about 6 minutes.
-Sprinkle with parsley and finish with Sicilian lemon balsamic and serve with fresh garlic toast.
Recipe by: Chef Lauren Marshall, Coastal Healing