lb fresh PEI Mussels
clove garlic, finely chopped or crushed
shallots or 1/2 a medium onion, finely chopped
cup white wine
tbsp Parmesan shavings
bunch parsley chopped
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.
Saute the bacon, shallots and garlic gently in the butter.
When soft, turn up the heat, add the fresh PEI Mussels, thyme, bay leaves & wine, then cover and steam 4-5 minutes. The fresh PEI Mussels should be fully open.
Add the cream and parmesan, bring to the boil, take off the heat, add the parsley.
Check the seasoning, it may need a little pepper, then serve immediately.
An alternative to this recipe is to remove the mussel meat and serve by itself in individual plates.
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