PEI Shore boil

by Jonathan Cheung

The first of our series on ‘Travel Canada with your taste buds’ for summer 2020, this one using PEI mussels and potatoes.

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  • 5 slices of bacon, diced
  • 1 small Onion, peeled and diced
  • 1 Celery stalk, diced
  • 1 cup / 250mL frozen or fresh Corn Kernels
  • 2 cloves Garlic, minced
  • 1 sprig fresh Thyme
  • 1/2 cup/125mL Dainty Short rice
  • 1 1/2 cups / 375ml of New Potatoes, cut into pieces
  • 1 cup / 250mL Chicken Stock or Water
  • 2.2Lbs / 1 Kg fresh Mussels, cleaned
  • 2 Tbsp Butter
  • 3 Tbsp Fresh Parsley, chopped rough
  • Pepper
  • Lemon wedges



Heat a large pot over medium heat. When hot, add the bacon and cook, stirring periodically until some fat has rendered off, a couple of minutes. No need to crips the bacon.


Add the onion, celery, corn, garlic, thyme sprig, rice and potatoes. Sauté for 3-4 minutes to sweat the onions. Add the chicken stock or water. bring to a simmer, and cover to allow the potatoes to cook through.


Once potatoes are tender, add the mussels and stir together. Turn the heat up to high and cover. Allow the mussels to steam and open up, about 5 minutes. Discard the mussels that do not open.


Once done, swirl in the butter and parsley, season with pepper to taste. Serve with lemon on the side.


Note: Rice idea below just to give options !

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