Prince Edward Island mussels are, in HG’s opinion, the world’s best. Confirmed locavores, HG/BSK are happy that tons are harvested in St. Peters Bay, just minutes from HG/BSK’s oceanfront home. Few Americans know anything about glorious Prince Edward Island. However, if they eat in good restaurants, they are glad that mussels they order are identified as coming from PEI. HG/BSK buy their mussels from Mussel King in the nearby town of Morell. MK is probably the largest harvester and shipper of mussels. And, their mussels are super fresh, just minutes out of the Bay. BSK serves mussels in a variety of ways: with linguini and a lot of garlic, onions, red pepper flakes (HG’s favorite); in chowders; in savory fish and clam broth with plenty of ciabatta for dipping. Very cold last night so BSK improvised a hearty mussel stew. These were the ingredients: Two and a half pounds of mussels; onions, garlic. tomatoes, fennel, potatoes, parsley, clam broth, white wine, olive oil, slices of spicy sausage. The stew received a dusting of piquant Spanish Pimenton plus grinds of black pepper and sprinkles of Maldon sea salt flakes. The stew warmed the body and enlivened the taste buds. Another BSK improv was a dinner winner.
Lordy, Lordy that sounds good!
Not only sounds good, tastes good. Preceded it with one dozen Colville Bay oysters. That’s life on PEI. And, you and your lovely bride, have a happy and healthy 2021.
Excellent holiday fare! Well done, BSK.
Wish we could have shared with you and your aristocrat consort.