View in your browser.
Edition 16
To enter, simply click here to email and tell us what's your favourite wine to cook PEI Mussels in!

One lucky person will win a signed copy of the new cookbook Mussels, by Alain Bossé and Linda Duncan, which includes 77 amazing mussel recipes - perfect for any PEI Mussels fan! Draw date August 22nd, 2014. Please note that emails or addresses will not be shared by Discover PEI Mussels.
5 lb (2.2 kg) mussels
8 slices bacon, cut into 1-inch
(2.5 cm) squares
1 small onion, finely chopped
1/4 cup (60 mL) finely chopped fennel
1/4 cup (60 mL) finely chopped carrots
1 garlic clove, sliced
1 bottle of your favourite beer — half for the dish and half for the cook to drink
2 Tbsp (30 mL) barbecue sauce
1 Tbsp (15 mL) chopped fresh parsley
1/2 cup (125 mL) melted butter



It's grilling season! This is a great recipe to make on the side burner of your barbecue while you focus on the meat on the main grill. Mussels author Linda Duncan's family usually dip steamed mussels in melted butter regardless of what they have been steamed with, and this recipe is no different.
  1. Rinse the mussels under running fresh water. Throw away any that do not close.
  2. In a large pot, add the bacon and stir until it is browned. Add the onion, fennel, carrots and garlic and stir for a couple of minutes. Add the mussels, pour in the beer and sprinkle the barbecue sauce over top. Cover with a lid, and turn the heat up to the highest setting.
  3. When steam starts to barrel out from under the lid, the mussels are ready (about 6 to 8 minutes).
  4. Spoon into a big bowl for family-style eating, or into individual bowls, and sprinkle the fresh parsley on top.
  5. Serve with crusty bread, and dip the mussels into melted butter before popping them in your mouth.
More tips on how to "Mussel Up" your barbecue

When firing up the barbecue, always make room for PEI mussels as they are the ultimate fuss-free summer grilling food!

Here are 5 easy steps to make barbecued PEI Mussels.
  1. While some cook mussels straight on to the grill, the easiest option is placing them in heavy duty tinfoil
  2. Flavour up your tinfoil packet with a little bit of wine, apple juice or lemon juice, onions, garlic and a herb - any of your favorite go-to ingredients - add a handful or two of mussels and close the packet over, double-pinching the edges to keep the juices and steam inside
  3. Place on your grill or barbecue on medium heat, and close the barbecue lid to cook
  4. Cook for about 5-8 minutes until the mussels are opened (discard any that do not open)
  5. Remove from the grill, transfer everything to a bowl, and enjoy!
Just what are Mussel Beards?

Mussel beards are the little bunch of fibers called byssal threads that mussels use to cling to mussel socks. Before mussels are shipped to you, these are gently removed. If you find one that doesn't have its beards removed, just pinch the beards with your thumb and index finger, and firmly tug upwards towards the widest part of the mussel to remove the beard. The beards aren't nearly as tasty as the mussels themselves so we suggest removing them.

PEI Mussel Fun Facts

  • It takes 18-24 months for farmed mussels to reach market size of 55-60mm
  • During spawning, a female mussel can release between 3 million and 20 million eggs
  • 80% of the fresh mussels sold in North America are from PEI
© Mussel Industry Council 2014

Mussel Industry Council of North America, 136 Hunter's Creek Drive, Charlottetown, Prince Edward Island C1A 1X7
If you have received this email in error and would like to be removed from our mailing list Click Here