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Pei Mussels Recipe

Name: The Warrens PEI Mussels Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 lbs PEI mussels (cleaned, debearded); 1 cups dry white wine; 1 cups chicken or fish stock (low sodium); 2 tbs shallots (finely minced); 4 cloves garlic (cloves, minced); 3 tbs unsalted butter; 1 tbs olive oil; 3 tbs fresh parsley (finely chopped); 1 each lemon (juice); 1 tsp sea salt; 1 tsp black pepper (freshly ground); 1 tsp red pepper flakes (optional); 1 loaf rustic baguette or country bread (sliced 1/2 inch); 2 tbs olive oil; 1 clove garlic (halved, for rubbing); 1 tbs butter (optional, softened)

Inspired by The Warren

Time30m

Serves2

Shallots / white wine / garlic / grilled bread

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Frequently paired with

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Truchard Vineyards, Estate Roussanne

full-bodied · rich · floral

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Ingredients

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Mussels & Broth

2 lbs PEI mussels (cleaned, debearded)

1 cups dry white wine

1 cups chicken or fish stock (low sodium)

2 tbs shallots (finely minced)

4 cloves garlic (cloves, minced)

3 tbs Unsalted butter

1 tbs olive oil

3 tbs fresh parsley (finely chopped)

1 each lemon (juice)

1 tsp sea salt

1 tsp black pepper (freshly ground)

1 tsp red pepper flakes (optional)

Grilled Bread (for serving)

1 loaf rustic baguette or country bread (sliced 1/2 inch)

2 tbs olive oil

1 clove garlic (halved, for rubbing)

1 tbs butter (optional, softened)

Method

Mussels & Broth

Prepare mussels

Rinse PEI mussels under cold water; discard any with cracked shells or that remain open when tapped. Trim beards with a paring knife if needed. Place cleaned mussels in a bowl in the refrigerator until ready to cook.

Sweat aromatics

In a wide, heavy-bottomed pot or deep skillet with a tight-fitting lid, heat 1 tablespoon olive oil over medium heat. Add 2 tablespoons minced shallot and cook for 2 minutes until translucent. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown.

Build the broth

Add 1 cup dry white wine to the pot to deglaze, scraping any fond from the bottom. Increase heat to medium-high and simmer 1–2 minutes to let alcohol burn off slightly. Add 1 cup low-sodium stock and 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes if using. Bring to a gentle simmer.

Cook mussels

Add the mussels to the simmering broth, cover with the lid, and increase heat to high. Steam the mussels for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Using tongs, remove any mussels that remain closed after 6–7 minutes and discard.

Finish the sauce

Remove pot from heat. Stir in 3 tablespoons cold unsalted butter, 3 tablespoons chopped parsley, and the juice of 1 lemon to create a glossy emulsion. Taste and adjust seasoning with additional salt and pepper as needed.

Transfer mussels to a warmed shallow bowl, pour the broth over them, and sprinkle with a little extra chopped parsley for garnish. Serve immediately with grilled bread to soak up the broth.

Grilled Bread (for serving)

Prepare slices

Preheat a grill pan or outdoor grill to medium-high (or use a broiler). Slice the baguette into 1/2-inch thick slices.

Brush and grill

Brush both sides of the bread slices lightly with 2 tablespoons olive oil. Place on the hot grill or grill pan and cook 1–2 minutes per side until golden with char marks. Alternatively, broil 1–2 minutes per side until toasted.

Rub with garlic

Optional: While still warm, rub the cut side of a halved garlic clove over one face of each slice to impart garlic flavor. If desired, spread a little softened butter on the other side before serving.

Serve grilled bread alongside the mussels so guests can dip into the broth and enjoy with the mussels.