If you love hot wings, you will love these Buffalo Mussels.
When my husband, Stephen, owned Ship to Shore Restaurant on PEI, he worked with his chef to come up with Buffalo Mussels. Now, with Stephen’s input, I have concocted this recipe that seems pretty close to the original.
INGREDIENTS:
5 lbs PEI Blue Mussels, cooked and out of shell
¼ cup Butter
1 tsp Garlic, finely chopped
½ cup Frank’s Original Red Hot Sauce
DIRECTIONS:
Wash mussels and put in large stock pot with about 2 inches of water in the bottom. Steam mussels until they fall out of shell easily (5-10 minutes). If shells don’t open, DO NOT force them open and DO NOT eat them.
Remove mussel meat from shells and place in a bowl.
In a small saucepan, melt butter. Add garlic and hot sauce. Stir to combine well.
When mixture is heated through, add to mussel meats and stir gently to coat.
Transfer to a serving dish.
Serve with blue cheese dressing.
Enjoy!
