Article By: Chef Joshua Houghton
Contributing Writer

Mussels are prized for their tender, slightly sweet meat and their ability to absorb and enhance
the flavors of the ingredients they are cooked with. PEI (Prince Edward Island) mussels, in
particular, are renowned for their high quality and sustainability. These mussels are farm-raised
in the cold, clean waters off the coast of Prince Edward Island in Canada, ensuring they are both
delicious and environmentally friendly. Mussels are relatively quick and easy to prepare, making
them a popular choice for home cooks and chefs alike. The broth, often enriched with cream or
butter, is just as much a star of the dish as the mussels themselves, perfect for dipping crusty
bread or toast points.

Serves 4

Equipment:

● Large pot or Dutch oven with a lid
● Chef’s knife
● Cutting board
● Wooden spoon or spatula
● Tongs
● Colander
● Large bowl
● Bread knife
● Baking sheet (for toasting baguette)
● Ladle (for serving)

Ingredients:

● 4 lbs PEI mussels, cleaned and debearded
● 4 tbsp olive oil
● 8 cloves garlic, minced
● 1 small onion, finely chopped
● 1 Small Carrot finely Chopped
● 2 Stalks Celery finely Chopped
● 1/2 cup Fennel Fronds finely Chopped
● 2 cup dry white wine (like Sauvignon Blanc)
● 1 cup chicken or vegetable broth
● 1/2 cup heavy cream
● 2 tbsp unsalted butter
● 1/2 tsp red pepper flakes (optional)

● Fresh parsley or Chives, chopped (for garnish)
● Salt and pepper to taste
● 1 baguette, sliced into points
● Lemon wedges (optional)

Begin by thoroughly rinsing 4 pounds of PEI mussels under cold running water, gently scrubbing
away any debris. Discard any mussels that remain open when tapped, as they are no longer
fresh. Once your mussels are cleaned and ready, set them aside.
In a large, heavy-bottomed pot or Dutch oven, heat 4 tablespoons of olive oil over medium
heat. Add 8 cloves of garlic, minced to release their pungent aroma, and 1 small onion, finely
chopped to create a savory base. Along with the onion, add 1 small carrot, finely diced for a hint
of sweetness, and 2 finely chopped celery stalks. Sauté this mixture, stirring occasionally, until
the vegetables are soft and fragrant, about 4 to 5 minutes.
Now, stir in 1/2 cup of finely chopped fennel fronds. The fennel’s delicate, anise-like aroma will
add a sophisticated layer of flavor to the dish. Let it cook for just a minute before pouring in 2
cups of dry white wine, such as Sauvignon Blanc. As the wine hits the pan, it will deglaze the
bottom, releasing all those caramelized bits of flavor. Bring the wine to a simmer and let it
reduce slightly for about 2 to 3 minutes, intensifying its flavor.
To the simmering wine, add 1 cup of chicken or vegetable broth to deepen the broth’s richness.
If you enjoy a bit of heat, sprinkle in 1/2 teaspoon of red pepper flakes. Turn up the heat to
bring this aromatic mixture to a rolling boil, allowing all the flavors to meld together.
With the broth at a boil, carefully add the cleaned mussels to the pot. Cover with a lid, trapping
the steam inside, and cook for 5 to 7 minutes. The mussels will open up as they cook, their briny
juices blending with the broth to create a deeply flavorful soup. Discard any mussels that
remain closed after cooking.
Reduce the heat to low, and stir in 1/2 cup of heavy cream along with 2 tablespoons of unsalted
butter. The cream will add a luscious richness to the broth, while the butter will give it a silky,
velvety texture. Taste and season with salt and freshly cracked black pepper to balance the
flavors.
While the mussels are simmering, preheat your oven to 375°F (190°C). Take a fresh baguette
and slice it on the diagonal into thin, elegant points. Arrange these slices on a baking sheet, and
toast them in the oven for 5 to 7 minutes, or until they are golden brown and crisp.

To serve, use a ladle to transfer the mussels and their savory broth into large, shallow bowls.
The broth should be creamy and aromatic, with hints of wine, fennel, and garlic. Garnish each
bowl with a generous sprinkle of freshly chopped parsley or chives for a pop of color and
freshness. Offer lemon wedges on the side for a bright, tangy squeeze of citrus.
Serve the mussels with the toasted baguette points, which are perfect for soaking up every last
drop of the delicious broth. This dish, with its tender mussels and fragrant, creamy broth, is sure
to impress and delight. Here are some Fun additions if you are looking for some extra flavor, to
switch it up or impress.

1. Herb Variations:
○ Thyme & Bay Leaves and Basil : Add a couple of sprigs of fresh thyme, bay leaf
and Chiffonade Basil to the broth for a more aromatic flavor.

2. Tomato-Based Broth:
○ Add a cup of diced tomatoes or tomato sauce to the broth for a richer, more
robust flavor. This creates a more Mediterranean-style dish.

3. Coconut Curry Broth:
○ Replace the cream with a can of coconut milk and add a tablespoon of Thai red
or yellow curry paste for a flavorful, exotic twist. Garnish with cilantro and lime.

4. Chorizo or Pancetta:
○ Sauté some diced chorizo or pancetta with the garlic and onion to add a smoky,
meaty depth to the broth. The rendered fat will enrich the broth even more.

5. Saffron:
○ A pinch of saffron added to the broth gives the dish a luxurious golden hue and a
subtle, aromatic flavor reminiscent of classic seafood dishes like bouillabaisse.

6. Beer Broth:
○ Replace the white wine with a good-quality beer (like a Belgian ale) for a maltier,
more complex broth. Serve with whole grain mustard on the side for a rustic
touch.

Whether served as an appetizer or a main course, mussels are a versatile and satisfying dish
that is sure to impress. Enjoy!