4lbs (1.8kg) fresh PEI mussels
1 tbsp (15ml) olive oil
1/2 cup (100g) smoked bacon, finely chopped
2 small shallots, finely chopped
2 cloves garlic, finely chopped
1/2 cup (125ml) beer
sea salt and pepper to taste
1 tablespoon chopped basil to garnish
- Rinse the PEI Mussels under running fresh water. Throw away any that do not close.
- Heat olive oil over medium heat in a large pan with a fitted lid. Add bacon and sauté until bacon is crispy. Add shallots and garlic. Cook for a few minutes more, until shallots are translucent. Add beer, stir well, then add the mussels.
- Cover, turn on high heat and cook until steam comes out from under the lid about 5-7minutes, until mussels open.
- Season with salt and pepper. Top with chopped basil and serve.
Adapted from Mussels, Preparing, Cooking and Enjoying a Sensational Seafood by Chef Alain Bosse and Linda Duncan.