Instructions
INGREDIENTS
1 medium leek, trimmed and halved lengthwise
1 Tbsp grapeseed oil
Pinch of black pepper
2 Tbsp butter
1 shallot, peeled and diced semi-coarse
4 garlic cloves, finely chopped
½ cup dry white wine
1½ cup whipping cream
1 Tbsp Ethical Table Spice Co.’s Canadian Seas spice blend
2 lb Salt Spring Island mussels, rinsed and debearded
METHOD
Drizzle the leek with oil and pepper. Grill on high heat, rotating frequently until evenly charred (6–8 minutes). Remove from the grill and finely dice. Set aside.
Melt butter with the shallot in a large saucepan and saute over high heat for 1½ minutes. Add garlic and saute for an additional minute, stirring frequently. Add the wine and allow the mixture to reduce by half (3 minutes). Then add the leek, cream and Canadian Seas spice blend. Reduce for an additional 3–4 minutes, until the broth thickens slightly.
Add the mussels in their shells, turn the heat down to medium-high and cover and steam until the shells have opened (8–10 minutes). Use a slotted spoon to place the mussels into a serving dish, and then gently pour broth over top. Garnish with fresh, chopped parsley and serve with grilled sourdough bread.
