Recipe courtesy of PEI Mussels
lb (1 kg) fresh PEI mussels
cup cup (60 mL) white wine (or water, chicken or vegetable stock)
slices bacon, chopped
slices white bread, crusts removed sea salt to taste
tbsp (60 mL) olive oil
anchovy fillet, finely chopped (optional)
clove garlic, finely chopped
tbsp Tbsp (15 mL) lemon juice
Tbsp (30 mL) mayonnaise
head romaine lettuce, chopped
Parmesan cheese, grated, to serve
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 white wine in a large pot over medium heat. Add mussels, cover , turn heat to high, and cook until steam comes out from under the lid and the shells are open, 3-5 minutes. Discard any that remain closed. Cool.
While the mussels are cooking, heat a pan over medium heat and fry bacon until crispy. Lift bacon with a slotted spoon from the pan and drain on paper towel. Tear bread into pieces and fry in bacon fat. Season with sea salt.
In a small bowl whisk olive oil, anchovy, garlic, lemon juice and mayonnaise. Divide lettuce between 4 plates. Top with mussels, bacon, croutons and grated parmesan.
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