PEI Black Mussels
From the pristine Atlantic waters off the coast of Nova Scotia, Prince Edward Island mussels are known for their jet-black shells and sweet flavor. PEI mussels are quick and tasty and can be eaten right out of the pot or used in a variety of recipes. A HOW-TO FOR STEAMED PEI MUSSELS:
Rinse and stir mussels under cold running fresh water. Mussels naturally open and close their shells when out of water. For any mussels that do not close after rinsing, tap their shells or lightly squeeze them while running under the water again. For any mussel that still does not close, throw it away.
Place enough liquid in an empty pot to cover the bottom.
Turn on the element to high.
Add the mussels to the pot and cover with the lid. Keep temperature to high.
Cooking will take 5 to 7 minutes depending on the strength of heat, how much liquid you use, and the amount of mussels.
When the steam is pouring out from under the lid of the pot for 15 seconds, they are done!
Let rest 1 minute and then tip the contents into a bowl and serve with some fresh crusty bread for dipping in the wonderful broth– it's that simple!
SUGGESTED MUSSEL COOKING TIMES:
1 pound: 4 to 5 minutes
2 pounds: 5 to 6 minutes
5 pounds: 6 to 8 minutes
10 pounds: 8 to 10 minutes
(1 pound of mussels is approximately 20 - 24 individual mussels)
Once again 4 star seafood does not miss. These do not compare to any grocery store shellfish.
Ordered 2 pounds and received more than that. Only a few mussels didn’t open. Smallish size but very clean. Steamed them and they tasted great!
Summer calls for mussels - steam with some white wine + butter and don’t forget to dip your favorite bread in the sauce!!
Over 3/4 of the pack is already opened fishy and dead