Bacon and Beer Mussels
Number of Servings: 4
Source: Adapted from Mussels, Preparing, Cooking and Enjoying a Sensational Seafood by Chef Alain Bosse and Linda Duncan.
4 lbs (1.8kg) fresh PEI Mussels
1 Tbsp (15 mL) olive oil
1/2 cup (125 mL) smoked bacon, finely chopped
2 small shallots, finely chopped
2 cloves garlic, finely chopped
1/2 cup (125 mL) beer
sea salt and pepper to taste
1 Tbsp (15 mL) chopped basil to garnish
- Rinse fresh PEI Mussels under running fresh 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 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.