Mussels are readily available year round in most grocery stores. PEI has an excellent reputation for harvesting the delicious mollusks—you'll see PEI mussels sold all across North America, even as far south and west as Hawaii.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2014
Ingredients
Method
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.Make-ahead: Refrigerate for up to 4 hours.
In Dutch oven over medium heat, cook bacon, stirring occasionally, until crisp, about 5 minutes. Using slotted spoon, transfer to paper towel–lined plate. Drain all but 1 tbsp fat from pan; cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add wine and bay leaves; simmer until reduced by half, about 5 minutes. Stir in tomato paste and pepper; return to boil. Add mussels; cover with tight-fitting lid and steam until mussels open, about 5 minutes.
Remove from heat; discard bay leaves and any mussels that do not open. Sprinkle with bacon and parsley.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 297 mg
- Sugars 2 g
- Protein 12 g
- Calories 151.0
- Total fat 6 g
- Potassium 277 mg
- Cholesterol 29 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
%RDI
- Iron 22.0
- Folate 15.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 13.0
