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As I mentioned previously, our family loves seafood; any kind of seafood.
Growing up in the 50’s the only seafood I ever remember eating is shrimp cocktail or fried clam strips at Howard Johnson’s (I loved those clam strips.) Believe me when I tell you that coming from a family of 6, eating in a restaurant was really a special treat.
It was only after Rob & I got married did I have an opportunity to sample other seafood options. The Kircher family had an annual summer clambake at my Brother-In Law & Sister-In-Law, Gary & Linda’s home in Webster, NY. Picture about 40 people sitting around gorging on steamed clams, raw clams & Linda’s ever famous Clams Casino. Lots to drink & a good time was had by all!
Around the same time in the early 70’s, Rob & I took a wonderful 2-week camping trip hauling our popup trailer tent with our new Chevy station wagon. We were very young then and quite adventurous. The first leg of our trip was driving from Pultneyville, New York up North to Bar Harbor, Maine. After spending a night at a cozy B&B we purchased tickets on the famous Blue Nose Ferry. With car and trailer safely loaded aboard, we enjoyed the long scenic trip to Yarmouth, Nova Scotia. From there, we traveled across the rugged countryside, through a number of picturesque rural towns and ended that leg at Caribou. Boarding another ferry, we headed north to Prince Edward Island National Park…our final destination for the next week. What an amazing place! Too long to go into now, but do yourself a favor and go there! It’s a seafood lovers paradise! That was the first time I ever tasted the famous Prince Edward Island Mussels & it was love at first bite!
This is one of our favorite mussel recipes. To make this dish as perfect as possible, I recommend using Colavita extra virgin olive oil, an All-Clad Stock pot and a loaf of DeRomo’s crusty ciabatta bread for dipping. YUM!
- 3 tablespoons Colavita extra virgin olive oil
- 2 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 2 pounds mussels, cleaned
- 1 cup dry white wine
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, cut up
- 1/2 bunch fresh parsley, chopped
- 1/4 cup of flour
- 1 1/2 teaspoon of sugar
- Kosher salt, or Himalayan pink salt
- Good crusty bread, for dipping
- Heat the olive oil in a large All-Clad Stock pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes.
- Add the wine, cream, butter and sugar, and parsley and season well with salt. Give it a good stir.
- Once the sauce is thin, add flour to thicken sauce (add more flour to thicken if you wish).
- Add mussels, cover, and cook until mussels are fully open, about 10 to 15 minutes.
- Divide the mussels and cream sauce into 2 large personal bowls. Place bowls on dinner plates and serve with that good crusty bread.