Steamed Mussels with Fennel

Gail and I started working at Daniel around the same time. Since then, both of our careers have followed new paths. A native of Eastern Canada, Gail grew up where Prince Edward Island mussels were abundant and combines them here with the Galil’s exotic notes of verbena, sage and cardamom, yet these floral flavors work well with the briny bivalves. You’re going to need extra bread here to soak up every drop of this broth, it's so simple and addictive. 



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