Mussels are the world’s easiest seafood to cook. All you have to do is toss ‘em in a large pot with the liquid of your choice and they’ll steam right open. You can count on a delicious broth perfect for soaking up and sharing with friends.
FEATURED PRODUCTS
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INGREDIENTS
- 4 to 6 thick slices of bacon, thinly chopped
- 1 large onion, chopped
- 5 lb of fresh mussels, rinsed well
- 1 tsp of your favourite hot sauce
- 1 bottle of your favourite beer
- 4 or 5 green onions, chopped
- 1 baguette or lots of your favourite fresh bread for dipping
DIRECTIONS
- Position your largest Meyer Stock Pot or Dutch Oven over medium-high heat. Toss in the bacon, then pour in enough water to just barely cover it. Bring the works to a simmer, stirring frequently with a wooden spoon. As the water simmers, the bacon will begin to cook. Then, as the water evaporates, the bacon will render, releasing its fat. Lastly, it will crisp as the fat left behind heats past the boiling point of water into the flavour zone. Be patient and keep stirring until every piece is evenly crisped, about 5 or 6 minutes.
- When the bacon is crispy and delicious, add the onions. Stir for a few minutes as they cool in the pan, softening and dissolving any flavourful crust on the bottom, 2 or 3 minutes. Dramatically add the mussels, then crown ceremoniously with your hot sauce rinsed through the shells with freshly opened beer. Cover the pot with a tight-fitting lid. Lower the heat a bit and steam the works, cooking and flavouring the mussels and their broth with the brown bacon and beer. Continue cooking until a rich, fragrant broth forms and all the mussel shells pop open, revealing their tasty meat, about 10 minutes.
- Divide the hot, steaming mussels among bowls (discarding any mussels that didn't open), then pour in the remaining tasty broth. Sprinkle on the green onions, serve, and share with lots of bread to soak up the delicious broth and lots of cold beer to keep the conversation flowing!
Courtesy of Meyer Canada – Chef Michael Smith Collection.