Bowl of Indi Point Steamed Mussels garnished with parsley

Indian Point Steamed Mussels

Recipe Type Food
Servings 4
Preparation Time Under 30 min
Total Time Under 1 Hour

This Nova Scotia produced Pinot Grigio is a local favourite. Its delicate pear and citrus flavours are a great accompaniment to simple seafood dishes such as steamed mussels. Use the same wine as the steaming liquid for an even better synergy of flavours.

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Ingredients Directions

Ingredients

2 lbs live Indian Point mussels

1 tbsp butter

3/4 cup of a dry white wine

2 shallots, chopped

1 leek, washed, chopped, white and light green parts only

2 cloves garlic, chopped

Directions

1. Scrub and de-beard the mussels. Pull the “beard” off with a side-to-side motion. Discard any that are open and will not close or if the shell is broken.

2. Heat the butter over medium-high heat in a large, wide-bottomed pot with a lid.

3. Sauté the shallot and leek until it’s soft and translucent. Add the garlic and continue cooking for another 30 seconds.

4. Add the beer and bring to a boil. Add the mussels.

5. Cover the pot and let the mussels steam. After four to five minutes, they should all be open.

6. Spoon the mussels into a large bowl. Serve with a crusty French loaf to sop up the tasty broth.