Restaurants›The Point Crab House & Grill›Mussels (1lb.) Prince Edward Island Recipe

Mussels (1lb.) Prince Edward Island Recipe

Inspired by The Point Crab House & Grill
Time30m
Serves2

white wine, garlic, shallots, fresh herbs, butter, country bread

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Mussels

Aromatics & Sauce

To Serve

Method

Mussels

1

Clean and inspect

Rinse the mussels under cold running water. Discard any mussels with cracked shells or that do not close when tapped. Use a small knife or your fingers to pull off any beards. Place cleaned mussels in a bowl and keep refrigerated until ready to cook.

2

Season the cleaned mussels lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Toss to coat.

Aromatics & Sauce

3

Sauté aromatics

In a large wide pot or deep skillet with a tight-fitting lid, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat until butter foams. Add the minced shallots and sauté, stirring, for 2–3 minutes until softened and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

4

Deglaze with wine

Pour in 3 cups dry white wine and carefully increase heat to medium-high. Bring the wine to a gentle boil and let it reduce for 2–3 minutes to concentrate flavor, scraping any bits from the pan.

5

Cook mussels

Add the seasoned mussels to the pot, distribute them in a single layer if possible, then cover with the lid. Let steam for 4–6 minutes, shaking the pot gently once or twice during cooking, until most mussels have opened. Check and stir once after 3 minutes to ensure even cooking.

6

Finish sauce

Remove the pot from heat. Use tongs to transfer opened mussels to serving bowls as desired. Return the pot with cooking liquid to very low heat. Add 2 tablespoons cold unsalted butter, stirring or whisking until it melts and slightly thickens the sauce (monter au beurre). Stir in 2 tablespoons chopped fresh parsley, 1 teaspoon thyme leaves, and 1 tablespoon fresh lemon juice. Taste and adjust seasoning with additional salt or lemon if needed.

7

Discard any mussels that remain closed after cooking.

To Serve

8

Divide mussels and sauce among 2 shallow bowls (serves 2). Spoon the buttery wine broth over mussels. Serve immediately with country bread for dipping and lemon wedges on the side.

9

If desired, toast the bread lightly and rub with a cut clove of garlic before serving.