Created by: Chef Ilona Daniel
Serves: 6-8 people
Time: 5-7 minutes
|1 ½ cups||Double smoked bacon cut into cubes|
|2||Large leeks, thinly sliced|
|¼ tsp||Kosher salt|
|1/8 tsp||Freshly ground black pepper|
|¾ cup||Non alcoholic local Apple Cider|
|½ cup||Whipping cream|
|1 can||(12 oz) PEI Brewing Company|
|Beach Chair Lager|
|5 lb||PEI Mussels|
In a large pot, or dutch oven large enough to accommodate the mussels, begin to cook, and brown the bacon. Once bacon begins to bronze, add in the leeks, salt and pepper, and continue to sweat over medium heat until the leeks begin to become translucent.
Add in the apple cider and cream, allow these liquids to reduce by half. Pour in the beer and reduce again by half.
Add mussels into the pot, cover and allow to cook until the mussels open. Approximately 5-7 minutes.
Serve the mussels immediately. Garnish with fresh herbs or scallions as desired.