Bujold BBQ & Kitchen

Growing up on the Bay of Chaleur in Northern New Brunswick introduced me to mussels at a young age. I recall fondly how my uncle Joe brought me out in his boat to a sand bar in the middle of the bay. Dropping anchor, he’d towed it across the bottom, revealing clusters of mussels nestled among the kelp.

Together, we gathered them in a bucket and brought them home, where my uncle would cook them over an open fire. While they were certainly fresh and meaty, looking back, I realize they lacked the flavor you can get with simple, fresh ingredients.

Nowadays, with cultivated PEI mussels readily available in stores across North America, I no longer gather my own. Nevertheless, there are countless ways to prepare these oceanic delights.

Below, I’ve included a recipe that was handed to me years ago by a local grocery store promoter. Over time, I’ve tweaked it to perfection. I hope you enjoy these tasty morsels!

Ingredients:

• 2 pounds PEI Blue Mussels
• 1/4 cup extra virgin olive oil
• 1/2 cup Roma tomatoes, chopped
• 1/2 cup chopped shallots (or white onion)
• 2 tablespoons chopped cilantro
• 2 tablespoons minced garlic
• 1 tablespoon dried red chili flakes
• 1/2 lemon
• 1 cup dry white wine or beer

Instructions:

1. Preparation:
   • Store the live mussels in the refrigerator, covered with ice or a damp cloth to keep moist. Drain any liquid from the container daily.
   • Debeard the mussels if necessary by using a sharp knife to pull toward the pointed tips of the mussel. Rinse the mussels under fresh, running water before cooking. Discard any mussels that are open and do not close when squeezed, have broken shells, or give off an unpleasant odor. My golden rule with shellfish is – When in doubt – Throw it out!
2. Sauté Aromatics:
   • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chili flakes, sautéing until fragrant.
   • Add the chopped tomatoes, shallots, and cilantro to the skillet, cooking until the shallots become translucent.
3. Cooking the Mussels:
   • Pour in the dry white beer or wine, then add the mussels to the skillet. Squeeze the juice from the lemon half over the mussels.
   • Cover the skillet and turn the heat to high. Allow the mussels to steam for about 5-7 minutes, or until they have all opened and the meats are no longer translucent. Discard any mussels that do not open.
   • Spoon the cooked mussels into serving bowls and ladle the sauce over the top.
4. Serve and Enjoy:
   • Serve the spicy Southwestern mussels immediately, accompanied by crusty bread and a cold ale.
   • Enjoy the flavorful combination of tender mussels infused with aromatic spices and tangy tomatoes, perfect for a delightful appetizer or main course!

Note: Adjust the amount of chili flakes according to your taste preference for spice level.