In the kitchen this morning, we welcome Chef Benjamin Perodeau of Red Stripe, making their Red Stripe Mussels ahead of Zoobilee at Roger Williams Park Zoo.


  • 1lb PEI mussels
  • 4oz shallots sliced
  • 1Tbsp garlic minced
  • 4oz tomatoes
  • 2oz basil pesto
  • 2oz heavy cream

Please see the video above to see how it all comes together.

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