Prince Edward Island Mussels Recipe
Butter and Garlic Butter Only - Steamed
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Ingredients
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Mussels
Cooking liquid & aromatics
Finishing & serving
Method
Mussels
- 1
Inspect and clean
Place mussels in a large colander and rinse under cold running water, discarding any that are cracked or remain open when tapped. Using a small knife or your fingers, remove beards (the fibrous threads) by pulling toward the hinge. Swirl mussels briefly in 2 cups cold water to loosen grit, then drain.
- 2
Final check
Give mussels one more quick look: discard any that did not close after a gentle tap. Keep cleaned mussels chilled until ready to cook.
Cooking liquid & aromatics
- 3
Prepare butter base
In a large, wide pot or Dutch oven with a tight-fitting lid, melt 4 tablespoons unsalted butter over medium heat. Add the finely minced garlic and minced shallot (if using). Sauté, stirring constantly, for 45–60 seconds until fragrant but not browned.
- 4
Season
Stir in 3/4 teaspoon coarse salt and 1 teaspoon freshly ground black pepper. Add 1 tablespoon fresh lemon juice and half (1 tablespoon) of the chopped parsley to the butter mixture. Stir to combine and allow the flavors to marry for 15–20 seconds.
- 5
Add mussels
Increase heat to medium-high. Add the cleaned mussels to the pot and immediately cover with the lid.
- 6
Steam
Steam the mussels for 5–7 minutes, shaking the pot gently once or twice during cooking to redistribute heat. The mussels are done when the shells have opened widely. Continue cooking at most one additional minute for any that are slow to open; discard any that remain closed after this time.
Finishing & serving
- 7
Coat with garlic butter
Using a slotted spoon, transfer opened mussels to a warmed serving bowl, leaving most of the pan liquid in the pot. Add 2 tablespoons extra melted butter to the remaining liquid and stir to create a glossy garlic-butter broth. Pour a few spoonfuls of this butter-broth over the mussels, tossing gently to coat. Sprinkle remaining chopped parsley on top.
- 8
- 9
