It wouldn't be a summer on PEI without fresh mussels. It's a great debate weather beer or white wine are best for steaming mussels, it's really up to personal preference. But for us, it's white wine. Bursting with flavour and simplicity, these mussels are so easy to make and are sure to impress.
Mussels are not only delicious but also incredibly versatile. They're packed with protein, low in fat, and boast a unique flavor that pairs perfectly with a myriad of ingredients. Among the many ways to prepare mussels, one classic combination stands out: white wine and garlic. This recipe brings together the briny sweetness of fresh mussels with the aromatic richness of garlic and the subtle acidity of white wine, creating the perfect balance for these mussels.
Ingredients:
- 2 pounds of fresh mussels, cleaned and debearded
- 3 tablespoons of butter
- 4 cloves of garlic, minced
- 1 cup diced white onion
- 1 cup diced carrots
- 1 cup of dry white wine (if you want an alcohol free version, we recommend using a Libra non-alcoholic beer.
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
- Crushed red pepper flakes (optional but we recommend it, even just a pinch)
- Crusty bread for soaking up the delicious broth
- Fresh lemon to squeeze over mussels before serving (you can also use some grated rind in broth as well)
Instructions:
Prepare the Mussels: Begin by cleaning the mussels under cold water, scrubbing away any dirt or debris. Remove the beards by pulling them firmly towards the hinge of the mussel. Discard any mussels with broken shells or those that do not close when tapped.
Sauté the Garlic and Veggies: In a large pot or skillet, melt butter over medium heat. Add the minced garlic, onions, and carrots and sauté until the onions are almost translucent. Add a small pinch of red pepper flakes here.
Simmer with Wine: Increase the heat to medium-high and pour in the white wine. Allow it to come to a simmer.
Cook the Mussels: Add the cleaned mussels to the pot and cover with a lid. Cook for approximately 5-7 minutes, shaking the pot occasionally, until the mussels have opened up.
Season and Serve: Once the mussels have opened, remove the pot from the heat. Discard any mussels that have not opened. Stir in the chopped parsley and season the mussels with salt and pepper to taste. Squeeze a little fresh lemon juice over the mussels.
Enjoy: Serve the mussels immediately in bowls, accompanied by the flavourful broth and some crusty bread for soaking up the delicious sauce.
Finding mussels on PEI is quite easy, so we hope you enjoy this quick and easy recipe.