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.
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| 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.
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