The Six O’Clock answer: Mussels straight from PEI waters

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We savor great clams, oysters, lobsters and potatoes from Prince Edward Island. Now comes a gorgeous guide that tells the story of how these wonderful dishes are made and methods to cook dinner them to perfection, with practically 100 recipes and tales. Titled Canada’s Meals Island (Determine 1 Publishing/Publishers Group West/Raincoast, $38.95), it’s written by PEI farmers and fishermen, and their guide royalties assist fund PEI’s meals banks.

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Michael Smith, essentially the most well-known chef and innkeeper on the island, calls the province “the place of style”. The guide’s detailed steering on every of PEI’s well-known merchandise ought to assist cooks obtain that taste.

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Author Stuart Hickox, recipe editor Haley Polinsky, and photographer Stephen Harris have created a guide that encourages you not solely to cook dinner island meals, but in addition to plan your journey. Recipes vary from extremely easy to stylish.

The clam ideas clarify that the shellfish have to be alive earlier than you cook dinner them. Purchase clams which are moist, shiny, and have black and blue shells. Take away all hair-like fibers known as beards. Steam cook dinner with out boiling. The shells will open when the mussels are cooked.

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The cooking directions for different PEI specialties are simply as detailed. This guide is a winner.

Grilled lemon mussels and prosecco

Serves 6

3 tablespoons (45 ml) olive oil

2 lemons, sliced ​​1/4 inch (6 mm) thick.

1 dry shallot, chopped

1 garlic clove, chopped

2 cups (500 ml) of prosecco or glowing white wine

5 kilos (2.2 kg) of mussels, rinsed, discarded beards

3 sprigs of contemporary thyme

Toasted crusty bread

Warmth a grill pan or forged iron skillet over medium warmth.

Brush the lemon slices with 1 tablespoon (15 ml) of olive oil. Grill or pan fry for one to 2 minutes on all sides or till the floor is browned. Put apart.

Warmth the remaining 2 tablespoons (30 ml) of oil in a big, heavy pot over medium warmth and cook dinner the shallot and garlic till translucent, three to 4 minutes.

Deglaze the prosecco and add the grilled lemons, leaving about 4 slices for garnish. Simmer the lemons for about 10 minutes till the wine has decreased a bit.

Add mussels, cowl and steam mussels till they open, eight to 10 minutes. (Discard mussels that don’t open.)

Garnish with thyme and grilled lemon slices. Serve with bread.

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