Chef Paul Lillakas shows us how to make a PEI steamed mussels recipe. Try cooking this Canadian dish!
“That’s good!”
INGREDIENTS
- 3 tbsp salted butter
- 1 large shallot minced
- 2 cloves garlic minced
- 6 sprigs thyme
- Pinch sea salt
- 4 lbs. cleaned P.E.I. mussels (see tip)
- 2 cups dry white wine (such as Pinot Grigio Sauvignon Blanc)
METHOD
- In large pot over medium heat, melt butter. Add shallot, garlic, thyme and salt. Cook, stirring, for 30 seconds. Add mussels; toss to coat. Add wine. Cover and steam until mussels have opened, about 5 minutes. Discard any mussels that have not opened.
- Serve along with broth and fresh bread for dipping.
- Tip: Use leftover broth as a base for a simple chowder.