lb fresh PEI Mussels
slices of double-smoked bacon, chopped
small onion, roughly chopped
cup Guinness beer
cup whipping cream
Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
In a large pot set over medium low heat, brown the bacon for about 5 minutes, stirring occasionally. Add the onion and continue cooking until the bacon is crisp and the onion has softened, another 2 to 3 minutes.
Add the Guinness and mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 5 to 6 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
Stir in cream and serve. Great with crusty bread to soak up all the sauce.
Thank you for subscribing!
To request access to the CFI toolkit, please submit the form below:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in