Mussels a la Byron
- serves 4
Source: The Flake House Restaurant, St. John’s, NL
2 lb(s) fresh cultured blue mussels
2 clove garlic, crushed
6 Tbsp dry white wine
¼ cup whipping cream
¼ cup tomato sauce
1. Rinse the fresh blue mussels in tap water. Discard any mussels that do not close when lightly tapped. Set remaining mussels aside.
2. Put fresh blue mussels in a large pot over high heat, add white wine and garlic. Cover and let steam in the natural juices until shells open, about two to three minutes.
3. Add tomato sauce and cream, stirring slightly. Continue cooking for one minute. Serve “sailor style,” that is with the shells and juices in large flat bowls using crusty bread to soak up the juices.