Mussels of a Different Sort

The first time I ever ate a mussel I was at a Movenpick restaurant with my parents. I was a pretty adventurous eater for a 10 year old, but even I was skeptical at first of the dark shelled, black tounged, revolting looking creatures in front of me. But once I tasted one, I was absolutely hooked (not a pun cuz technically mussels aren’t hooked, come on now). I must have eaten 3 whole bowls of the things…at the cost of my obliging parents. Belated thanks, guys!

The only thing better than the first time I ate a mussel, was the first time I ate a PEI mussel. They are impressive in size alone, but the flavour is what really sets them apart. My favourite preparation is the no frills version they serve at the Lighthouse restaurant near West Point beach. Here’s my interpretation.

PEI Style Steamed Mussels:

1. In a large pot with a tight fitting lid, add 1- 2 cm of water.
2. Discard any broken or open mussels.
3. Bring water to boil along with: 

  • 1/4 cup white wine
  • 1 onion, coarsely chopped
  • 1 celery stalk, chopped
  • 1 clove garlic, minced
  • 1 large tomato, diced

4. Once the broth has reached a boil add mussels immediately.
5. Steam until mussels open, 3-5 minutes.
6. Serve as is, with some bread for dipping. 

Hot Tip: Ditch the fork & use the mussel shell as a utensil. Not at all hip, but totally fun to do. Swearsies.

Am I the only one who has a passion for these bottomfeeders? Give ’em a try & tell me whatcha think!

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