2 lbs (900 g) PEI mussels 4 slices of double-smoked bacon, chopped 1 small onion, roughly chopped 1/2 cup (125 mL) scotch whiskey 1/4 cup (60 mL) water 2 green onions, thinly sliced
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 onion and continue cooking until the bacon is crisp and the onion has softened, another 2 to 3 minutes.
Carefully add the scotch and water. Turn up the heat to medium-high and bring to a boil.
Add the 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, 5 to 6 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
Stir in the green onions and serve.
Note: For those concerned about gluten, check the scotch you are using is gluten free as some brands do contain gluten.