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Bacon and Potato Mussels

Recipe courtesy of PEI Mussels

Ingredients

- 2 Servings +

Directions

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.

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