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INGREDIENTS

2 Tbsp. butter, divided
2 cipollini onions, peeled
3¾ cups vegetable stock, divided
4 Tbsp. extra-virgin olive oil, divided
1 Tbsp. diced shallots
¼ cup sliced leeks
1 Tbsp. chopped garlic
½ cup white wine
¼ tsp. smoked paprika
1 oz. sea beans
1 Tbsp. each chopped parsley, chives, chervil and tarragon
1 lb. Prince Edward Island mussels, cleaned
1 baguette, sliced
Salt and pepper to taste

PREPARATION

• Preheat the oven to 500 degrees.
• Melt 1 tablespoon butter in a small sauté pan. Peel the onions, add them to the pan and sauté until golden on both sides, about 5 minutes.
• Pour ¾ cup vegetable stock into the pan (or enough to come halfway up the sides of the onions). Place the pan in the oven and roast until tender, about 12 minutes.
• Allow the onions to cool, then quarter them.
• In a large pot or Dutch oven, heat 2 tablespoons olive oil. Add the shallots, leeks and garlic and sauté until soft and translucent.
• Add the white wine, bring to a boil and reduce by half.
• Add the roasted cipollinis, the remaining 3 cups stock, paprika, sea beans, herbs, remaining 1 tablespoon butter and mussels. Allow the liquid to simmer or lightly boil.
• Cover the pot and steam the mussels until they open, about 5 to 7 minutes.
• While the mussels are cooking, brush the bread slices with the remaining olive oil and lightly toast.
• Remove the pot from the heat and season to taste with salt and pepper.
• Evenly distribute the mussels, vegetables and stock between two large bowls, discarding any unopened mussels.
• Serve with the toasted bread.