Prince Edward Island Steamed Mussels in Cider & Garlic Cream – Authentic Canada Recipe

Ingredients for Prince Edward Island Steamed Mussels in Cider & Garlic Cream (4 Servings)

• 1.25 lbs (or 2.5 cups) plump PEI blue mussels, prepped into bite-sized pieces
• 1.5 cups shallots, washed and trimmed
• 1 cup crusty sourdough bread
• 1 medium onion and 3 cloves garlic, finely minced with dry apple cider
• 1.5 tbsp traditional Canada seasoning (garlic, flat-leaf parsley, butter)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and dry apple cider for 3–4 minutes until fragrant.
2. Stir in garlic, flat-leaf parsley, butter and toast for 45 seconds to release the essential oils of Canada's kitchen.
3. Add plump PEI blue mussels and shallots, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in crusty sourdough bread, adjust seasoning, and ladle steaming hot into deep bowls.