PEIL SUMMER19

GOOD EATS

Drunken Mussels with Island Potato Fries

INGREDIENTS

METHOD

2 tablespoons butter 4 cloves garlic, minced 1/2 teaspoon red pepper flakes, or to taste 1 lemon, zested 2 cups white wine freshly ground black pepper to taste 2 pounds mussels, cleaned and debearded 1 cup chopped fresh flat-leaf parsley 2 slices bread, grilled 2 lemon wedges for garnish

Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds. Quickly pour wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute. Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.

Serve with grilled bread and lemon wedge.

INGREDIENTS

METHOD

2 large potatoes, peeled, cut into 1x3-inch wedges 3 tablespoons soybean oil (often labeled “vegetable oil”) 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon paprika 1/4 teaspoon garlic powder

Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray.

Place potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika. Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd. Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.

KEEP IT LOCAL

Head to your local farmers’ market for the freshest ingredients.

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