Linguine with Mussels and Barrel Aged Toasted Oak Maple Syrup

This easy but flavourful dinner recipe combines the savory goodness of mussels with a touch of sweetness from our Barrel Aged Toasted Oak Maple Syrup. Infused with garlic, shallots, and a hint of crushed red pepper, the mussels simmer in a medley of flavors complemented by the addition of Foghorn beer.

Garnished with fresh parsley, it's a simple yet satisfying meal that promises to impress your loved ones this holiday season!

Ingredients (serves 4):

• 1 cup of heavy whipping cream
• 6 cloves of garlic (add more or less depending to preference)
• 5 medium to large sized shallots
• 1 tbsp of Barrel Aged Toasted Oak Maple Syrup
• 1 can (473 ml) of Foghorn beer or any beer
• 1 tbsp of unsalted butter
• 1 bunch of parsley 
• 1 tsp crushed red pepper
• 1 lb mussels
• Linguine

Method:

1. Add butter, garlic and shallots to the pan, then add the crushed red pepper. 
2. Heat water with salt in a separate pot for the linguine. 
3. Pour in the beer and the maple syrup to the pan. Add mussels and toss. Cover the mussels and let steam. 
4. Once the mussels have opened, remove them from the pan. Add the heavy whipping cream to the pan and stir.
5. When the linguine is finished cooking, add it to your plate. Then, add the mussels and pour the sauce on top. 
6. Serve with chopped parsley. 

Enjoy!