Bacon and Potato Mussels
Number of Servings: 2
2 lbs (1 kg) fresh PEI Mussels
1 Tbsp (15 mL) olive oil
½ cup (100 g) smoked bacon, finely chopped
1 small shallot, finely chopped
1 clove garlic, finely chopped
1 potato, scrubbed and cut into small cubes
½ cup (125 mL) crème frâiche
Sea salt and pepper to taste
1 Tbsp (15 mL) chopped basil to garnish
- 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 olive oil over medium heat in a large pan with a fitted lid. Add bacon and sauté until bacon is crispy. Add shallot, garlic and potato. Cook for a few minutes more, until shallot is translucent. Add crème frâiche, stir well, then add the mussels.
- Cover and steam for 5 minutes, until mussels open.
- Season with salt and pepper. Top with chopped basil and serve.