Steamed P.e.i. Mussels Recipe

Inspired by Guild Tavern

Time30m

Serves4

dijon cream, kale, bacon, fennel, garlic, white wine, grilled bread

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Ingredients

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Main Ingredients

2 pounds P.E.I. mussels

4 slices bacon

2 cups kale

1 whole fennel bulb

4 cloves Garlic cloves

1 cup White wine

1 cup Heavy cream

2 tablespoons Dijon mustard

4 slices grilled bread

2 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Ingredients

Clean the mussels under cold water, removing any beards and discarding any that are open or damaged. Chop the kale, fennel, and garlic.

Cook the Bacon

In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

Sauté Vegetables

In the same pot, add olive oil and sauté the chopped fennel and garlic until fragrant and soft, about 3-4 minutes. Add the kale and cook until wilted.

Add Wine and Mussels

Pour in the white wine and bring to a simmer. Add the cleaned mussels to the pot, cover, and steam for about 5-7 minutes until they open.

Prepare the Cream Sauce

In a small bowl, mix the heavy cream and Dijon mustard together. Once the mussels are opened, stir in the cream mixture and let it heat through for another 2 minutes.

Serve

Season the mussels with salt and black pepper to taste. Crumble the cooked bacon over the top and serve with grilled bread for dipping in the dijon cream sauce.