Steamed Prince Edward Island Mussels

Steamed Prince Edward Island Mussels

Light and tasty recipe for dinner idea with either chicken, fish or mussels.

Serves 4

  • 1 Lemon
  • 1 Lime
  • 4 oz Canola Oil
  • 1 Stalk of Lemongrass peeled and minced
  • 1 head of Garlic peeled and chopped
  • 1# Mussels
  • 2 Cups of Stock either Chicken, Vegetable or Fish
  • 2 Cups of White Wine
  • 1 oz Parsley
  • 1 oz Basil
  • 2 Cups of Heavy Cream
  • 1/2 # Spinach

 GARLIC CREAM SAUCE

GARLIC CREAM SAUCE

  1. Sauté Garlic in oil over medium heat until light brown. Approx. 10 minutes.
  2. Deglaze pan with 1 cup of White Wine, and then simmer until reduced by half.
  3. Reduce heat to low and add Heavy Cream, then simmer until reduced by half.
  4. Keep warm until ready to serve

MUSSELS

  1. Cut Lemon and Lime into quarters.
  2. Sauté Lemons and Limes with Lemongrass and Garlic until tender.
  3. Add Mussels and deglaze with White Wine and Stock.
  4. When Mussels open, add Basil and Parsley.
  5. Place on a bed Spinach and serve with Garlic Sauce

Chef’s Notes: 

  1. When working with Mussels, clean well by removing the “beard” of the Mussels while scrubbing under running cold water.
  2. Always use Mussels within a day or two of purchase.
  3. Press shells together to affirm freshness.
  4. Shells should slowly close or begin to close with in minute or two.
  5. Throw away any Mussels, which stay open longer than 10 minutes.
  6. Keep on ice or in cold running water.
  7. Clams can be used in place of Mussels.
  8. Their size will determine cooking time.