Mussels are readily available year-round in most grocery stores. Prince Edward Island has an excellent reputation for harvesting these delicious mollusks—you’ll see P.E.I. mussels sold all across North America.
HANDS-ON TIME
20 minutes
TOTAL TIME
25 minutes
MAKES
8 servings
INGREDIENTS
2 kg mussels
8 strips bacon, diced
1 large onion, diced
4 cloves garlic, minced
2½ cups dry white wine
2 bay leaves
2 tbsp tomato paste
¼ tsp pepper
2 tbsp chopped fresh parsley
DIRECTIONS
Scrub mussels; remove any beards (see tip, below). Discard any mussels that do not close when tapped. Set aside. (Make-ahead: Refrigerate for up to 4 hours.)
In Dutch oven over medium heat, cook bacon, stirring occasionally, until crisp, about 5 minutes. Using slotted spoon, transfer to paper towel–lined plate; let drain.
Drain all but 1 tbsp fat from pan; cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
Add wine and bay leaves; simmer until reduced by half, about 5 minutes.
Stir in tomato paste and pepper; return to boil.
Add mussels; cover with tight-fitting lid and steam until mussels open, about 5 minutes. Remove from heat; discard bay leaves and any mussels that do not open. Sprinkle with bacon and parsley.
NUTRITIONAL INFORMATION, PER SERVING: about 151 cal, 12 g pro, 6 g total fat (2 g sat. fat), 7 g carb, 1 g fibre, 29 mg chol, 297 mg sodium, 277 mg potassium. % RDI: 3% calcium, 22% iron, 5% vit A, 13% vit C, 15% folate.
TIP FROM THE TEST KITCHEN
Most mussels are pretty clean, but you will find the odd one that still has a beard—the threadlike bits protruding from the shell that help the mussel cling to surfaces. You can usually pull a beard out with your fingers; if you find a stubborn one, heavy-duty tweezers or needle-nose pliers will do the job.
