Once again I am putting the cookbook Flavours of Prince Edward Island: A Culinary Journey by Whitecap Books through my test kitchen. I began with their buttermilk biscuits which at least three people have messaged me that they have made and absolutely loved, so a good way to begin. Next? Seafood! For me, mussels are a classic. You know I love to make them and they are such a deal here in Nova Scotia what a perfect excuse to pick some up for lunch!
Was I ever relieved to read this information about mussels at the top of the page, “Mussels are very nutritious. They contain omega-3s as well as calcium, iron, magnesium, zinc…” I have always known that mussels make me feel good, now I know why!
“Heat a medium-sized pot to medium heat.” I used a large wide pan because that is how I usually cook mussels, LOL. Saute 1/4 cup of finely diced onion, 3 tbsp of diced celery and 3 tbsp of minced garlic. Now I was not making four pounds of mussels so I just chopped up enough veggies for me. I also used shallots instead of onion, that is just a personal preference. Saute until translucent, about two minutes. Increase to heat to high.
Add 1/2 cup of wine and bring to a boil. I probably added close to that amount because I wanted lots of sauce!
Add mussels, cover and cook for six minutes to let them steam and open.
From here you are supposed to remove your mussels, keeps them warm and reduce the sauce. Well after having them on high for six minutes, I had no broth left! That is the best part so I ignored the rest of the recipe and starting problem solving.
Is there anything more elegant and beautiful than a big bowl of mussels? I know, if you are not a seafood fan this will not appeal to you at all but if you are like me, more mermaid than human, you will know exactly what I am talking about. One nice thing about being the only seafood lover in my home is I got to eat all those mussels all by myself and it cost me just $2!
Even though I was left without much broth and had to get creative to make a sauce, I thought the recipe was fantastic. It is a very classic way to make mussels. The cookbook provides not only a stunning photo of its own but offers variations in case you prefer to make a sauce with tomatoes or whipping cream. However, the recipe is entitled “New London Style” without explanation which kind of bugs me. What does that mean exactly? Are they referring to the technique? The ingredients? Just the region??? I want to know!
I wish I could give it a perfect rating but no sauce? No name explanation? Well, I have to ding them a little for that! I give this recipe four out of five wooden spoons.