0 Ratings
Recipe courtesy of PEI Mussels
- 4 Servings +
4 lb fresh PEI Mussels
1 clove garlic, finely chopped or crushed
2 shallots or 1/2 a medium onion, finely chopped
1 tbsp butter
2 bay leaves
1 sprig thyme
0.50 cup white wine
0.50 cup cream
4 slices bacon
6 tbsp Parmesan shavings
0.25 bunch parsley chopped
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.
Saute the bacon, shallots and garlic gently in the butter.
When soft, turn up the heat, add the fresh PEI Mussels, thyme, bay leaves & wine, then cover and steam 4-5 minutes. The fresh PEI Mussels should be fully open.
Add the cream and parmesan, bring to the boil, take off the heat, add the parsley.
Check the seasoning, it may need a little pepper, then serve immediately.
An alternative to this recipe is to remove the mussel meat and serve by itself in individual plates.
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