Zocalo’s PEI mussels

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KANSAS CITY, Mo. -- Zocalo on the Country Club Plaza is one of the 182 restaurants participating in Kansas City's annual Restaurant Week from Jan. 13-22.

As part of Restaurant Week local restaurants will be serving up multi-course lunch and dinner menus for $15 and $33. The donations raised during the 2017 event will benefit BoysGrow, Children’s Center for the Visually Impaired and Cultivate Kansas City. Click here for a full list of participating restaurants.

In the video above chef Ty Wood demonstrates how to make the restaurant's PEI mussels.

PEI Mussels

Yield 2 servings


1lb about 20 each mussels
1 small bulb of fennel julienne cut
1/4c Black eyed peas
3 cloves garlic minced
1/4c chorizo
1/2c tomato sauce
1c heavy cream
1tbsp olive oil
Sliced baguette for garnish and dipping!


Add 1 tbsp olive oil to a hot pan, saute fennel until golden brown. Add mussels, black eyed peas, garlic and chorizo let cook 1 minute to incorporate flavors. Add tomato and cream and let cook until mussels open up; pull from heat as soon as all mussels have opened. Garnish with sliced and toasted baguette.

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