Steamed Prince Edward Island Mussels
25 Friday Jan 2013
Written by Maeghan in Less than 30 minutes, Seafood, TWTHH Originals
When I was young, you wouldn’t dare catch me eating mussels, clams, or oysters. No matter where we lived, New York or South Carolina, we lived on the coast so these items were common around our house and although I didn’t eat them, I loved shucking them! During the summer of one of my college years I had a job at a local marina and I finally started trying any seafood I could get my hands on. I found that I loved it all and couldn’t get enough. Of course, by this time I had to foot the bill! Why didn’t I try this stuff sooner?!
I am making up for lost time and just like growing up, I still live by the coast and love having fresh seafood nearby. One of my favorite things about seafood is it’s simplicity. You don’t need to many flavors, just a pinch of this and that will do and you it cooks very quickly. Since I am the only one that really enjoys seafood in my house, although my daughter does like some, I can still whip up a batch of mussels in a matter of minutes and I can adjust my serving size accordingly. A little for a snack, or more for lunch or dinner, no problem! These are so easy to make that there really is no reason to wait for a special occasion. Go ahead and enjoy them on a weeknight! The best thing is, besides the actual seafood, you typically have everything you need in your house already!
This can be served as an appetizer for four or serve with spaghetti or angel hair pasta for a dinner for two.
Steamed Prince Edward Island Mussels
Ingredients
- 2 lb mussels, scrubbed and debearded
- 1 Tbsp canola oil
- 1 large shallot
- 4 garlic cloves
- 1 cup white wine
Heat a large pot with a lid or a dutch oven on medium heat. Add oil and swirl around. Add shallot and allow to sweat, cooking until it is translucent, about 2 minutes. Add the garlic and cook for an additional minute.
Add the wine and allow to warm up before adding the mussels. Once you have added the mussels, cover with the lid and cook for 3 to 4 minutes. Remove the mussels, discarding any that did not open.
Serve immediately with the broth.
Source: The Way to His Heart
6 comments
Marigene said:
January 25, 2013 at 11:15 am
I am drooling…we just had those last week with pasta…got them at Costco as there are very few places in the area of the country I live that carries anywhere near good fresh seafood! Having been born and raised in New England I love seafood.
Maeghan said:
January 25, 2013 at 8:16 pm
Not quite as bad as you, but we lived upstate SC for a while and couldn’t wait to get back to the coast. Love seafood! I also love your blog, think I need you for tablescapes for my photos!
Sonja suitor said:
January 26, 2013 at 9:38 pm
I use half butter/half oil. Then add wine & fresh lemon juice & thyme. add mussels. while these are cooking I heat up a small loaf of bread in the oven (wrapped in dampened newspaper). Then serve mussels with bread – dipping bread into the reserved mussel/wine/butter sauce. Easy, elegant & delicious
Terri in Texas said:
February 12, 2013 at 1:39 pm
Found the link to your website on Pioneer Woman’s Tasty Kitchen website. Let me just say I LOVE PEI mussels!! I was introduced to these tasty little things about 12 years ago when my Canadian husband took me to visit his family’s “Cottage” on PEI. After I got over the shock of a cottage being what I grew up knowing as a fish camp (albeit this one was on the ocean instead of a lake!) and the fact that June weather in PEI was NOTHING like what I had left in Texas, we loaded up and went to a Lobster Supper. I was sold – just with the stipulation that we only visit the end of July/first of August when it’s much warmer for my thin southern blood!
Maeghan said:
February 12, 2013 at 1:42 pm
I have YET to get up there. Growing up and reading the Anne of Green Gables books in South Caroline I always swore I would get up there one day. I’m a bit closer, one day! Yes, the season is very short up there but oh how I’d love to enjoy a lobster supper up there!
beckys-time.com said:
July 21, 2013 at 8:04 am
Thanks for sharing your info. I truly appreciate your efforts and I am waiting for your further write ups thank you
once again.