Recipe: BC Honey Mussels

• By
• Chefs’ Table Society [3]

Image by John Sherlock
These selectively bred BC honey mussels are known for their sweetness

Ingredients

• 1 lb (450 g) B.C. honey mussels
• 2 oz (60 g) bacon lardons, in 1/4-inch cubes
• 2 cloves garlic, chopped
• 1 shallot, thinly sliced
• 2 tbsp (30 ml) Pernod
• 1/3 cup (85 ml) heavy whipping cream
• 5 tbsp (75 ml) chicken stock
• 1 sprig basil, chopped
• 1 sprig parsley, chopped

Instructions

1. Wash mussels under cold, running water, then remove and discard beards.
2. Tap shells of any mussels that are open; if they don’t close, discard them.
3. Heat a frying pan on medium-high heat, add bacon and cook for 3 to 4 minutes, or until crisp.
4. Add garlic and shallot, then cook for 3 minutes, or until shallot is translucent.
5. Add mussels and toss gently.
6. Add Pernod and deglaze pan.
7. Stir in cream, then stir in stock and simmer for 8 minutes, or until reduced by half.
8. Discard any mussels that have not opened during cooking.
9. To serve, place mussels in another warmed serving bowl and garnish with basil and parsley. Season to taste with sea salt.

Serves 1

From Vancouver Cooks 2, © 2009, by the Chefs’ Table Society. Published by Douglas & McIntyre, an imprint of D&M Publishers Inc. Reprinted with permission of the publisher. Photography by John Sherlock.

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