Ingredients
500 grams - about 1 pound - of MSC certified mussels, where available
2 cloves garlic
10-15 purple pearl onions
3 grams - an 7cm sprig - balsam fir (substitute with an 7cm sprig of fresh rosemary no balsam fir is available)
3 splashes white wine
2 tbsp olive oil
Salt and pepper
Radicchio
Preparation
For the salt-roasted pearl onions: Place onions whole in a roasting pan on a layer of coarse salt. Cover with foil. Roast for 20-30mins at 350ºF degrees or until the onions have softened. Cool and peel. For the mussels: Shave garlic and place in a pot with olive oil over high heat. Before the garlic colours add 3 good splashes of white wine and reduce. Add balsam fir and season with salt and pepper. Add washed mussels and cover for 5-7 minutes (they are cooked when they have opened). Finish with fresh chopped radicchio and serve immediately.
To learn more about the WWF’s sustainable seafood initiatives, visit wwf.ca/oceans
