Steam Whistle P.E.I Island Blue Mussels
This Island dish is cooked in Steam Whistle Pilsner and P.E.I ADL aged cheddar.
This recipe came to us by chef Lincoln Key and was the winner in our search for the best P.E.I inspired recipe. Lincoln is the restaurant chef at Sutherland’s Restaurant and a devout fan of Steam Whistle. Lincoln worked with his boys and Executive Chef to come up with the perfect steps for P.E.I Island Blue Mussels. The team took their inspiration from the beer and local fresh ingredients. As Lincoln explained, it’s about “as local as you can get.” The secret - steaming not boiling the mussels.
The trick with mussels is not to overload them with liquid. You're steaming them, not boiling them. So, in a small pot, saucepan or frying pan pour in the beer. The beer should cover the bottom of the pan, don’t worry if it doesn’t seem like enough - as long as it's covering the bottom, you're laughing. Next, add the garlic and onion. You want the garlic and onions on the bottom because the flavors will cook up. Finally, add the mussels and cheese. Cover and crank up the heat. You should cook for about 10 minutes or less. If your mussels are fresh, they'll open up and the meat will turn a nice yellow-orange color.
- 1 LB PEI Mussels
- 1 cup Steam Whistle Pilsner
- 3 oz ADL Aged Cheddar (cut into small cubes)
- 1 Tbsp diced onions
- 1 Tbsp minced garlic