0 Ratings
Recipe courtesy of PEI Mussels
- 2 Servings +
2 lb (1 kg) fresh PEI Mussels
1 tbsp (15 mL) olive oil
0.50 small shallot, finely chopped
1 clove garlic, finely chopped
1 potato, scrubbed and cut into small cubes
0.50 cup (125 mL) crème frâiche
Sea salt and pepper to taste
1 tbsp Tbsp (15 mL) chopped basil to garnish
Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Heat olive oil over medium heat in a large pan with a fitted lid. Add bacon and sauté until bacon is crispy. Add shallot, garlic and potato. Cook for a few minutes more, until shallot is translucent. Add crème frâiche, stir well, then add the mussels.
Cover and steam for 5 minutes, until mussels open.
Season with salt and pepper. Top with chopped basil and serve.
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in
