PEI Mussels in Creamy Garlic & Herb Sauce

Ingredients

Ingredients (Serves 2–4)

  • 2 lbs PEI mussels – Effing Seafoods
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 small shallot (or ¼ onion), finely diced
  • 1 cup Lakeside Farmstead heavy cream
  • ½ cup dry white wine
  • 1 tsp Effing Spice Blend
  • ½ tsp chili flakes (optional for heat)
  • Salt & pepper to taste
  • 2 tbsp fresh parsley, chopped
  • Juice of ½ lemon
  • Crusty bread, for serving

Sweet, briny PEI mussels meet a velvety, garlic-loaded cream sauce made with Lakeside Farmstead heavy cream. It’s buttery, aromatic, and built for dipping crusty bread straight into the pot. Simple ingredients, big flavour, and ready in under 25 minutes.

Directions

Directions

  1. Build the base
    In a large pot over medium heat, add butter and olive oil. Toss in shallots and cook 2–3 minutes until soft and fragrant. Add garlic and chili flakes, cook another 30 seconds.
  2. Deglaze & layer flavour
    Pour in white wine and let it simmer for 2–3 minutes to reduce slightly.
  3. Creamy magic
    Add Lakeside Farmstead heavy cream and Effing Spice Blend. Stir and bring to a gentle simmer.
  4. Cook the mussels
    Add mussels, cover the pot, and cook for 5–7 minutes, shaking the pot occasionally, until all mussels have opened.
  5. Finish bright
    Stir in lemon juice and fresh parsley. Taste and adjust seasoning with salt & pepper.
  6. Serve immediately
    Ladle into bowls with plenty of sauce. Serve with warm crusty bread to soak up every last drop.

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