INGREDIENTS

• 2 lbs Fresh Mussels
• ½ cup White Wine
• 1 Onion (Chopped)
• 3 Garlic Cloves (Minced)
• 1 15oz Can Diced Tomatoes
• 2 tbsp Chopped Parsley
• Salt & Pepper

DIRECTIONS

1. In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.

2. Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.

3. Add mussels and simmer until all shells are open. (Discard any shells that aren’t open.)

4. Garnish with more parsley and serve with grilled bread.

INGREDIENTS

• 2 lbs Fresh P.E.I. Mussels
• ½ cup Oil (any will work)
• 1 Onion (Diced)
• 2 Garlic Cloves (Diced)
• 2 Minced Ginger Cubes
• 1 Can Coconut Milk
• 1 Can Bar Harbor Seafood Stock
• 1 pkg De Siam Curry Paste
• 1 tbsp Fish Sauce

DIRECTIONS

1. In a large bowl wash mussels thoroughly in running cold water. Shake them around and drain. Remove any open or broken mussels at this point.

2. Put a large pot on the stove at medium heat; add oil.

3. Finely dice the onion and saute for 2-3 minutes, finely dice the garlic and add when the onions are soft and translucent. Saute for another 1-2 minutes.

4. Add in the fish stock, curry paste, coconut milk, fish sauce, and ginger. Stir well and let simmer for 2-3 minutes until all of the solid bits of coconut milk have melted in.

5. Bring up to a full boil, add in all the mussels and cover with a tight-fitting lid. Steam mussels on high for 6-7 minutes.

6. Uncover to stir every minute or so. Bring the mussels from the bottom to the top so that all mussels get a chance to cook in the broth.

7. Spoon some mussels and a generous amount of broth into each bowl and serve with fresh bread.

INGREDIENTS

• 3 lbs Fresh P.E.I. Mussels
• 1 Clove Garlic, Minced
• 4 Stalks Celery, Diced
• 4 Large Potatoes, Diced
• 2 cups All-Purpose Flour
• ¼ lb Pancetta, Small Sliced
• 2 L Whole Milk
• 3 tbsp Chives, Chopped
• 1 Cup White Wine
• 3 Sprigs Fresh Thyme
• 3 Large Carrots, Diced
• 2 Medium Onions, Diced
• 1 lb Butter, Unsalted
• 1 lb Haddock (any whitefish will do)
• 1 L Heavy Cream, 35%
• Salt & Pepper to Taste

DIRECTIONS

1. Rinse mussels
2. Add them to a large pot with white wine, garlic, and thyme.
3. Steam for 5-7 minutes or until all mussels are open.
4. Strain mussels from the pot saving every drop of the mussel broth.
5. Shuck mussels from their shells and keep chilled, discard any mussels that don’t open.
6. In a large heavy bottom pot, add pancetta and begin to cook over medium heat to release fat.
7. Add carrots, celery, and onions to the pot and sweat for 3-5 mins.
8. Add potatoes and cook for additional 3 minutes.
9. Add butter and melt completely.
10. Add flour and mix to create a roux.
11. Cook roux until it smells like toasted butter about 3-5 mins.
12. Add the mussel broth and whisk to break up the roux.
13. Add milk and cream and continue whisk over med heat to cook the roux and remove any flour flavour.
14. Reduce heat to low and cook for 30 mins to cook vegetables all the way through, stirring every few minutes to avoid scorching.
15. When chowder has thickened add mussels and haddock into chowder. Season to taste and finish with chopped chives and other greens. Enjoy!

INGREDIENTS

• 2 lbs Fresh P.E.I. Mussels
• 2 tbsp Thai or Vietnamese Sauce
• 2 Cans Coconut Milk
• 2 tbsp Cilantro, Chopped
• 2 tbsp Fresh Ginger, Chopped
• 1 tbsp Red Curry Paste

DIRECTIONS

1. Heat the coconut milk, fish sauce, ginger, and curry paste at medium heat until sauce thickens.
2. Add mussels and cook 5-6 minutes or until they open.
3. Stir mussels into the sauce, then sprinkle with cilantro.
4. Serve with steamed rice (can also serve with Asian noodles).