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Edition 17 |
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PEI Mussels are perfect for quick cooking, and the variety of ways to enjoy them is truly endless. When it comes to cooking mussels, we suggest a handful of easy-to-remember tips that are ideal for novice mussel fans and are good reminders for those with "mussel experience"!
2 - Don't peak to see if the mussels are cooked as it will let all the steam out. Generally mussels take 5-10 minutes to cook, but once steam is consistently coming out from under the lid, you should be ready to eat. 3 - If a mussel isn't open after cooking, throw it away. And remember if a mussel does not close before cooking, throw it away too. 4 - If you stick with about 20 mussels per person, you'll have about 1 pound per person which usually ensures you have enough to go around. 5 - Always look for PEI Mussels when buying fresh... but we feel that's more obvious of a tip! |
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THE POWER OF PROTEIN One of the essential nutrients PEI Mussels is packed with is protein. Protein helps develop antibodies, as well as build and repair body tissues. Having protein in your meal can also help you feel less hungry. |
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2 lbs PEI Mussels
2 tbsp olive oil 1⁄4 cup green onions, sliced 1 clove garlic, minced 19 oz can tomatoes, drained and chopped 1⁄2 cup dry white wine or chicken stock 1 tsp dried basil 1⁄4 tsp tabasco sauce 1 tsp balsamic vinegar 1 pinch salt and pepper, to taste 6 cups pasta 1 - Rinse the PEI Mussels in tap water. 2 - Heat oil in a large saucepan. Add 2 tbsp (25 ml) of the onions and garlic. Sauté until softened, 1 to 2 minutes. Add the tomatoes, wine (or chicken stock), basil and Tabasco sauce and bring to a boil. 3 - Add the PEI Mussels. Cover and steam until mussels open, 3 to 5 minutes until steam comes out from under the lid. Discard any mussels that do not open. 4 - Transfer the mussels to a serving bowl. Stir vinegar into the tomato mixture and season with salt and pepper to taste. Pour over mussels and sprinkle with remaining onion. There are two options with this recipe – remove mussel meat and add to the sauce or add the whole mussels to the sauce. 5 - Serve over the pasta of your choice. |
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2 1/2 lbs PEI Mussels
1⁄2 cup mild salsa 1⁄4 cup water flat leaf parsley or cilantro, finely chopped - optional 1 - Rinse PEI Mussels in tap water and set aside. Discard any mussel that does not close after being rinsed. 2 - Place salsa and water in a large pot over medium heat. Add mussels and cover. Leave to steam for 5-7 minutes, until mussels are open. Discard any mussels that do not open. 3 - Toss mussels with salsa and fresh cilantro, if using, and serve with your favourite corn chips. |
PEI Mussel Fun Facts
There are just over 100 PEI Mussel Farmers who farm over 11,000 acres of fresh Island water. That's over 479,160,000 square feet of water which is harvested 12 months a year. |
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Congratulations to Jonathan Klarfeld from Boston, winner of the previous Mussels in Minutes Mussels cookbook giveaway. His preferred wine to cook PEI Mussels with was Sauvignon Blanc. Thanks to everyone who entered, and watch for more fun contests coming soon! |
