RUM & EGGNOG MUSSELS
5 lb mussels - wash and remove the beard*
½ onion diced
½ cinnamon stick
2 ounces rum, dark or white
½ Litre eggnog
½ Litre 35% whipping cream
salt and pepper
* the hairy bit found between the two shells. Use a dry kitchen towel to grab the beard and pull.
Place a pot large enough to hold the mussels on medium heat on the stove. (If you do not have a pot large enough this can be done in separate batches, just make sure you divide the remaining ingredients as well). Wait until the pot is hot, and then add the oil, then the onions and cinnamon stick. Stir and quickly add the mussels. Remove from heat and add the rum, then the eggnog and cream. Return to the stove at medium-high heat and cover. After four minutes give the mussels a quick stir and leave uncovered until all the shells have opened. Remove mussels with a slotted spoon and let the liquid simmer to concentrate. Season the sauce with salt and pepper and pour the finished sauce over the mussels. Serve with crusty bread.
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