Mussel Recipes // Mains & Entrées // Asparagus with Mussels and Crispy Panko
Cooking Time
Cooking Time:
10-12 min
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Asparagus with Mussels and Crispy Panko


1 lb (500 g) fresh PEI Mussels
1 small onion, roughly chopped
1 small carrot, peeled and roughly chopped
1/2 cup (125 mL) white wine
2 bunches (1-1/2 lb/ 750 g) asparagus, trimmed
sea salt and pepper
3/4 cup (180 mL) unsalted butter, cubed, 1 Tbsp (15 mL) set aside
1 Tbsp (15 mL) champagne vinegar
1/3 cup (80 mL) panko (Japanese bread crumbs)


  1. 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.
  2. Combine onion, carrot and white wine in a large pot over medium heat. When mixture comes to a boil, add mussels, cover and cook until steam comes out from under the lid and the shells open, 3-5 minutes. Scoop out mussels with a slotted spoon, set aside to cool and then remove from the shells. Discard any mussels that do not open. Pour cooking liquid through a sieve, place back in the pot and simmer gently.
  3. Bring another large pot of water to a boil. Add 1 tsp sea salt and asparagus. Cook until asparagus are bright green and tender-crisp, 2-3 minutes. Drain in a colander then cover asparagus with ice to retain bright colour.
  4. When cooking liquid has reduced to ¼ cup (60ml), whisk in butter, 1 piece at a time, until emulsified. Whisk in vinegar and season with sea salt.
  5. Melt remaining butter in a large fry pan. Add panko and stir until brown and crisp. Toss with reserved asparagus, just until warmed through.
  6. Place asparagus on a serving platter and top with any panko bits from the pan. Drizzle sauce over asparagus, and serve with reserved mussels.