Prince Edward Island Mussels “Chowder Style” (Le Cellier)

By ArmySister

This is direct from Le Cellier!

Ingredients

• 1 tablespoon 100% olive oil
• 1/8 cup apple wood smoked bacon, small dice
• 1/2 each shallot, peeled and sliced
• 1 small clove garlic, finely minced
• 1/4 cup russet potatoes, small dice, blanched
• 1/2 cup heavy cream
• 1 teaspoon fresh cilantro, rough chop
• 1/2 pound Prince Edward Island Mussels, washed and scrubbed, beards removed
• Fresh ground black pepper to taste
• Kosher salt to taste

Preparation

Step 1

Begin the dish by preparing all of the ingredients and set aside.
Place a medium sized sauté pan over medium heat and add the olive oil.
Into the hot oil, place the bacon and cook for 5-7 minutes or until bacon fat is rendered and it becomes crispy. Add the garlic and shallots and continue to sauté for 2 minutes.
When the shallots start to become translucent add the potatoes, heavy cream, cilantro, and mussels. Toss all together to blend then cover with a lid or another pan to steam the mussels for about 4-5 minutes (or until all of the mussels open).
Season with the black pepper and kosher salt.
When desired seasoning is obtained, pour into a large soup bowl or pasta dish for service and enjoy!