Dalvay by the Sea is a fascinating historic hotel property. Close to the beaches in PEI National Park, its history goes back a long way.

On a day trip to the home of Lucy Maud Montgomery, who wrote Anne of Green Gables, we stopped at this unique property. It has been used as a set for both the Anne of Green Gables and Road to Avonlea productions.

While there we had a couple of drinks, and dined on some of the most scrumptious mussels in a delicious sauce that was as good as any I have ever tasted. Below is the recipe sent to me by Chris Colburn, the great chef there.

 

Ingredients

2 pounds PEI mussels

2 cloves garlic, minced

1 each shallot, minced

20 each cherry tomato

½ red bell pepper, sliced thin and cooked until soft in olive oil

½ yellow bell pepper, sliced thin and cooked until soft in olive oil

½ red onion, sliced thin and cooked until soft in olive oil

4 ounces Spanish style chorizo, sliced thin

¼ cup dry white wine

¼ cup dry vermouth

4 ounces unsalted butter

¼ cup chopped mixture of cilantro, basil, parsley, chives, green onion

pinch cumin

pinch cinnamon

pinch smoked paprika

pinch ginger

pinch coriander

 

Method

Cook garlic and shallot over low heat until fragrant, add spices and cook for 30 seconds.

Turn heat to high, add remaining ingredients except for herbs and cover.

Cook until all mussels are opened.

Add fresh herbs and season with salt and pepper.

 

Happy Cooking !!