Entree: Canada – Prince Edward Island, Atlantic Canada – PEI Mussels

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 20 min

Total 1 hr

Ingredients

- 4 lb (1.8 kg) PEI mussels, scrubbed and debearded
- 3 tbsp (45 ml) olive oil
- 4 tbsp (57 g) unsalted butter
- 1 large shallot, finely chopped
- 4 cloves garlic, minced
- 1 cup (240 ml) dry white wine
- 1/2 cup (120 ml) seafood or low-sodium chicken stock (optional, for extra broth)
- 1/2 cup (120 ml) heavy cream (optional, for a richer broth)
- 2 tbsp (8 g) fresh thyme leaves (or 2 tsp dried thyme)
- 1/2 cup (20 g) fresh flat-leaf parsley, chopped
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- 2 lb (900 g) baby new potatoes, halved if large
- 3 tbsp (45 g) unsalted butter (for potatoes)
- 2 tbsp (8 g) fresh parsley, chopped (for potatoes)
- 1 large crusty baguette or sourdough loaf, for serving
- 5 oz (150 g) mixed salad greens
- 2 tbsp (30 ml) extra-virgin olive oil (for salad)
- 1 tbsp (15 ml) white wine vinegar or apple cider vinegar (for salad)
- 1 tsp (5 ml) Dijon mustard (for salad)
- Salt and pepper (for salad)

Instructions

Short Description:
Fresh Prince Edward Island mussels steamed in a garlic–white wine broth with island butter and herbs, served with buttered baby potatoes and crusty bread to make a complete main-course meal.

Regional Notes:
This PEI version emphasizes the islands' fresh mussels steamed simply with garlic, dry white wine, local butter and bright herbs—typical of Atlantic Canadian preparations. Serving the mussels with buttered new potatoes and crusty bread reflects regional practice of pairing seafood with starches that soak up the flavorful broth.

1. Rinse the mussels under cold water, discard any open mussels that do not close when tapped, and remove beards. Keep chilled until ready to cook.
2. Place the baby potatoes in a pot, cover with cold salted water, bring to a boil, and simmer until just tender, about 12–15 minutes. Drain and return to the pot.
3. While potatoes cook, whisk together the salad dressing: 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) vinegar, 1 tsp (5 ml) Dijon, a pinch of salt and pepper. Toss with mixed greens and set aside chilled.
4. In a large heavy-bottomed pot or Dutch oven over medium heat, warm 3 tbsp (45 ml) olive oil and 4 tbsp (57 g) butter until foaming. Add the chopped shallot and sauté until translucent, about 3 minutes. Add the garlic and cook 30–45 seconds more until fragrant.
5. Pour in 1 cup (240 ml) dry white wine and 1/2 cup (120 ml) stock (if using). Scrape any browned bits from the bottom of the pot and bring to a simmer. Add thyme, half the parsley, lemon zest, and a few grinds of black pepper.
6. Increase heat to medium-high, add the cleaned mussels, cover tightly, and steam for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Use tongs to transfer opened mussels to a large serving bowl; discard any that remain closed.
7. If using, stir 1/2 cup (120 ml) heavy cream into the remaining cooking liquid and simmer 1–2 minutes to warm and slightly thicken. Taste and adjust seasoning with salt, pepper, and lemon juice.
8. While the mussels finish, toss the drained potatoes with 3 tbsp (45 g) butter and 2 tbsp (8 g) chopped parsley; season with salt and pepper.
9. Pour the warm broth over the mussels in the serving bowl, sprinkle remaining chopped parsley and squeeze lemon juice over the top.
10. Arrange mussels with the buttered potatoes and crusty bread on a large platter or on individual plates. Serve immediately with the mixed green salad on the side to complete the meal.