Ingredients:
3 Tbsp. (45 mL) butter
2 Tbsp. (25 mL) garlic/shallots, chopped
2 lbs. (1 kg) mussels
1/4 cup (60 mL) diced apples
1/8 cup (30 mL) hard cider
1/8 cup (30 mL) chicken broth
2 Tbsp. (25 mL) chopped rosemary
1/2 cup (125 mL) heavy cream
1/8 cup (30 mL) green onion
1 cup (250 mL) spinach
Procedure:
Sauté garlic and/or shallots in butter. Add mussels after 1 minute. Cook in butter and onions for 1 minute before adding hard cider. Add apples, broth, cream, and rosemary and cook until reduced two-thirds, and the sauce is thick. Add spinach just before serving and garnish with green onions. Serve with garlic toast or crusty French bread. Season with salt and pepper to taste.
Recipe Type: Authentic3 Tbsp. (45 mL) butter
2 Tbsp. (25 mL) garlic/shallots, chopped
2 lbs. (1 kg) mussels
1/4 cup (60 mL) diced apples
1/8 cup (30 mL) hard cider
1/8 cup (30 mL) chicken broth
2 Tbsp. (25 mL) chopped rosemary
1/2 cup (125 mL) heavy cream
1/8 cup (30 mL) green onion
1 cup (250 mL) spinach
Procedure:
Sauté garlic and/or shallots in butter. Add mussels after 1 minute. Cook in butter and onions for 1 minute before adding hard cider. Add apples, broth, cream, and rosemary and cook until reduced two-thirds, and the sauce is thick. Add spinach just before serving and garnish with green onions. Serve with garlic toast or crusty French bread. Season with salt and pepper to taste.
Recipe Author: Chef Craig Flinn
Restaurant: Chives Canadian Bistro, 1537 Barrington St, Halifax, NS B3J 1Z4, Canada
Source: http://www.gov.ns.ca/fish/marketing/recipes/seafood/Seafood_Broch.pdf