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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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PEI-Mussel-and-potato-stew

Ingredients

  • 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

Preparation

1

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.

2

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.

3

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.

4

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

5

Note: Rice idea below just to give options !


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