5 lb (2.2 kg) fresh PEI Mussels 2 oz (60 mL) white wine 3 oz (90 mL) double smoked bacon diced 1 Tbsp (15 mL) shallots, finely chopped 2 Tbsp (30 mL) fresh tarragon, chopped 1⁄2 cup (125 mL) cream 1 bunch arugula
Method
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.
Place the bacon and shallots in a covered pot. Once they start to stick and caramelize, add the tarragon.
Stir and add the mussels and the white wine.
Steam the mussels for 6-8 minutes, or until the mussels open up. Discard any mussels that do not open.
Remove the mussels from the pan and add the cream to the remaining broth. Reduce by a quarter.
Serve mussels with the sauce on top in a large oval bowl with your favorite bread for dipping in the sauce. Garnish with arugula. Enjoy with a glass of the remaining wine.
