Shuck 'em and Eat 'em: PEI Mussels - My Family Travels
New Media Travel

Shuck ‘em and Eat ‘em
 

Prince Edward Island’s Malpeque Oysters and Blue Mussels have earned Canada’s smallest province a big reputation worldwide. “Ten years ago, customers were ordering 200 pounds a week,”  says mussel man Brian Fortune of Atlantic Aqua Farms in Orwell Cove. “Now, they’re taking 16,000 pounds a week.”

With their sweet meat and glossy black shells, mussels have muscled their way into all the best restaurants, and supermarkets.

From Drop Box

Mussels A la PEI
2 lbs. PEI mussels, rinsed
1/2 cup dry white wine or beer
2 Tbsp. diced celery
2 Tbsp. diced onion
1 clove garlic, minced
1/4 cup chopped parsley

Place wine, celery, onion, garlic and mussels in a large pan. Cover and steam over high heat for 6 minutes or until mussels
open. Discard any that don’t open. Serve immediately with juice, sprinkled with black pepper and parsley. Serves 2.

 

From Drop Box

Dear Reader: This page may contain affiliate links which may earn a commission if you click through and make a purchase. Our independent journalism is not influenced by any advertiser or commercial initiative unless it is clearly marked as sponsored content. As travel products change, please be sure to reconfirm all details and stay up to date with current events to ensure a safe and successful trip.