This campfire favourite is a spectacular solution to present how tasty (and straightforward to cook dinner) mussels are. Prince Edward Island is blessed with a thriving cultured-mussel fishery. Since this explicit shellfish travels so effectively, about 99 % of them head off-island, some little question to a retailer close to you. Friends on the Inn at Bay Fortune benefit from the mussels that keep behind in large batches meant to be shared. Sop up the savory broth like they do, with scrumptious rustic bread remodeled by fire-toasting. On the inn, chef Michael Smith steams these mussels in cast-iron cauldrons over a stay hearth, however the outcomes are equally good over any warmth supply.
This recipe is customized from Farm, Fire & Feast: Recipes from the Inn at Bay Fortune by Michael Smith. Copyright © 2021 Michael Smith. Pictures by Al Douglas. Printed by Penguin Canada®, a division of Penguin Random Home Canada Restricted. Reproduced by association with the Writer. All rights reserved.
Featured in: “This Canadian Chef’s Coastal Cooking Perfectly Distills Late Summer Flavor.”
Bacon-Beer Mussels with Hearth Toast
Bacon, beer, and mussels are the right components trio for seaside camp cooking—or recreating the flavour again house.
Time:
40 minutes
For the mussels:
- 4–6 thick bacon slices, minimize crosswise into skinny strips
- 1 massive yellow onion, finely chopped
- 10 garlic cloves, thinly sliced
- One 12-oz. bottle of your favourite beer or a big glass of pink or white wine
- A number of sprigs recent thyme, rosemary, tarragon, or oregano
- 1 tsp. scorching sauce
- 5 lb. recent mussels, rinsed effectively and beards eliminated
- A handful of recent chives or just a few inexperienced onions, thinly sliced
For the hearth toast:
- 1 loaf of your favourite rustic bread, minimize into thick slices
- ¼ cups extra-virgin olive oil
- 1-2 garlic cloves, peeled
Directions
- Cook dinner the mussels: Construct and have a tendency an fragrant hearth in your yard, or preheat a grill to cook dinner with medium-high warmth. (Alternatively, use your indoor range.)
- To a big pot over medium-high warmth, add the bacon and a splash of water and cook dinner, stirring often, till scorching, brown, and crispy, 3–5 minutes. Add the onion and garlic and proceed cooking, stirring sometimes, simply till scorching and aromatic, 2–4 minutes extra. Add the beer, thyme, and scorching sauce adopted by the mussels. Cowl tightly and steam till the mussels open their shells and launch their wealthy, aromatic broth, about 10 minutes. Discard any mussels that didn’t open.
- In the meantime, make the hearth toast: Frivolously brush each side of the bread slices with the olive oil and grill, turning a few times, till evenly charred throughout, 2–3 minutes per facet. Firmly rub the floor with a complete garlic clove.
- To serve, switch the mussels and their broth to a deep serving platter. Sprinkle with chives and serve with hearth toast on the facet.
