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PEI Mussels with Bacon, Blue Cheese & Spinach

  • 15 m
  • ·
  • 4 - 6 Servings
  • ·
  • Print

Recipe courtesy of PEI Mussels


- 4 - 6 Servings +


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.

In a large pot set over medium low heat, brown the bacon for about 5 minutes, stirring occasionally.

Add the wine and mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat.

Toss in the spinach, blue cheese and cream. Cover and let sit until spinach has wilted, about 2 minutes. Discard any mussels that do not open. Stir mussels well to coat and serve.

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