Rope cultured mussels are a versatile food that can be used in soups, chowders, salads, casseroles, paellas, or just as a snack or appetizer. They can be steamed, baked, battered, deep-fried, pan-fried, pickled or smoked.??

The following are just a small assortment of tasty and nutritious ways of preparing mussels:

Mussels au Naturel

Each year we steam over 1800 kg (4000 lbs) of mussels at the PEI International Shellfish Festival using the following tried and true method. We typically cook 12 kg (25 lbs) in a pot at once, but 2.3 kg (5 lbs) should be enough for you and your family. Our rule of thumb for serving 0.5 kg (1 lb) per person. 
 
Preparation time: 10 minutes 
Total cooking time: 10-15 minutes 
Serves 4 
 
2.3 kg (5 lbs) of fresh PEI mussels 
Tap water 
Melted Butter 
 
In a large pot add 1- 2 cm of water. 
Discard any broken or open mussels. 
Bring water to boil. 
Add mussels 
Cover pot and steam for 8-10 minutes. 
When mussels are open, they are done.
 
Discard any unopened mussels.
 
Tip - Substitute melted butter for your favourite dipping sauce such as curry, salsa, seafood sauce, etc. 
 
Serve with melted butter

Mussel Mariniere

Preparation time: 10 minutes 
Total cooking time: 10 minutes 
Serves 4 
 
2kg (5 lbs) PEI Blue Mussels 
1/4 cup white wine 
1 onion, coarsely chopped 
1 celery stalk, chopped 
1 clove garlic, minced 
Dash of Thyme 
 
Place all ingredients, except mussels, in a large pot with a tight fitting lid. 
Bring to a boil. 
Immediately add mussels.
 
Steam until mussels open, 3-5 minutes. 
Serve as is, or strain broth, place over high heat, add 1 cup of cream, reduce to taste, stirring constantly.

Herb Steamed Mussels

Preparation time: 15 minutes 
Total cooking time: 15 minutes 
Serves 1 
 
1 kg (2 lbs) of PEI mussels 
1 tsp thyme 
1 tbsp chopped parsley 
1 thinly sliced lemon 
 
In large pot, steam mussels until all shells open (5-7 minutes) 
Drain broth into a saucepan 
Add thyme and parsley, cover and simmer for 10 minutes 
Place mussels and lemon slices in a bowl 
Pour broth over mussels

Crispy PEI Mussels

Preparation time: 15 minutes 
Total cooking time: 2-3 minutes 
Serves 1 
 
1 cup cooked, shucked PEI mussels 
1 cup dry breadcrumbs 
1 egg 
2 tbsp water 
 
Roll mussels in breadcrumbs 
Beat egg and combine with water 
Dip breaded mussels in egg mixture then roll in crumbs again 
Fry in deep fat heated to 190°C (375°F) for 2-3 minutes. 
 
Drain well

PEI Mussel Grill a la BBQ

Preparation time: 15 minutes 
Total cooking time: 4-5 minutes 
Serves 1 
 
1 kg (2 lbs) of PEI mussels 
1/4 cup melted butter 
8 lemon wedges 
 
Arrange grill 10-12 cm above hot coals 
Place mussels on the grill and cook until the shells open (4-5 minutes) 
Serve at once with melted butter and lemon wedges

Mussels au Gratin - Appetizer

Preparation time: 15 minutes 
Total cooking time: 12-15 minutes 
Serves 2 
 
12 PEI mussels 
1 egg white 
1 tsp water 
1/2 cup breadcrumbs 
1 tsp parsley, chopped 
1 tbsp melted butter 
1 slice bacon, chopped 
Salt & pepper to taste 
 
Beat the egg white with water 
In separate bowl, mix the breadcrumbs and parsley 
Cover and steam mussels in a small amount of water (1 cm in pot) until open (about 5-8 minutes) 
Remove mussels meats from shells, saving half the shells 
Dip mussels in egg, then in breadcrumbs 
Place mussel back in the half shell and drizzle melted butter over them 
Sprinkle with chopped bacon 
Arrange each shell on a cookie sheet and broil 3-4 minutes or until tops are browned. 
 
Recipe courtesy of Canadian Cove Cultured Shellfish, Atlantic Aqua Farms, Orwell Cove, PEI

Mussel Chowder

 Preparation time: 15 minutes 

Total cooking time: 12-15 minutes 
Serves 12 
 
1.5 kg (3 lbs) PEI Mussels 
3/4 cup finely ground salt pork 
1/3 cup substitute lard for pork 
1 1/4 cup diced onion 
2 tbsp all purpose flour 
2 cups diced potatoes 
2 cups hot milk 
1/2 cup hot light cream 
Salt & pepper to taste 
 
Steam mussels in small amount of water (1 cm in pot) until open (5-8 minutes) and remove from shells. 
Discard shells, but save meat and juice 
Strain juice through cheesecloth, stopping when sediment at the bottom is reached 
Add enough hot water to make 4 cups of mussel stock, and set aside 
Sauté salt pork in large pot 
Add onions and continue to sauté until onions become transparent 
Add flour and stir until blended 
Add stock and stir until smooth 
Bring to boil, add potatoes, and simmer until potatoes are cooked 
Add hot milk, hot light cream and mussels 
Season to taste with salt & pepper. 
 
Recipe courtesy of Canadian Cove Cultured Shellfish, Atlantic Aqua Farms, Orwell Cove, PEI

Len's Cocktail Mussels - Appetizer

Preparation time: 15 minutes 
Total cooking time: 10 minutes 
Serves 2 - 4 
 
0.9 kg (2 lbs) of PEI mussels 
1/4 cup white wine 
2 cups of tomato ketchup 
4 tbsp horseradish 
4 tbsp Worcestershire sauce 
Juice from 2 lemons 
 
Steam mussels in small amount of water (1 cm in pot) until open (5-8 minutes) and remove from shells. 
Discard broth and shells 
Chill mussels 
In a separate bowl, combine ketchup, horseradish, Worcestershire and lemon juice 
Mix together and chill. 
 
Serve with mussels on hors d'oevre plate. 
 
Can also be served in half shell over bed of lettuce with sauce served on top. 
 
Recipe courtesy of Confederation Cove Mussel Co. Ltd., Borden-Carlton, PEI

Curried Confederation Blues

Preparation time: 15 minutes 
Total cooking time: 10 minutes 
Serves 4 
 
 
1.8 kg (4 lbs) of PEI mussels 
400 mls of canned coconut milk 
1 onion, chopped 
1 tbsp curry powder 
4 tomatoes, chopped 
2 cups rice (optional) 
 
In a large pan, add all ingredients including mussels 
Cook over medium heat, stirring once until mussels open (about 5-8 minutes 
Serve over rice (optional) 
 
Recipe courtesy of Confederation Cove Mussel Co. Ltd., Borden-Carlton, PEI.

Mama's Mussels Italian

Preparation time: 10 minutes 
Total cooking time: 15 minutes 
Serves 2-3 
 
1.5 kg (3 lbs) PEI Mussels 
540 mls of canned Italian stewed tomatoes 
1/2 cup white wine 
1/2 tsp hot red pepper flakes 
1/2 cup parsley, chopped 
 
In a large saucepan, combine all ingredients except mussels 
Boil uncovered, stirring often until thick (about 5 minutes) 
Add mussels, cover and cook over medium heat, stirring once until mussels open (8-10 minutes) 
 
Recipe courtesy of Confederation Cove Mussel Co. Ltd., Borden-Carlton, PEI

Confederation Blue Brochettes

Preparation time: 10 minutes 
Total cooking time: 15 minutes 
Serves 6-8 as appetizer or 2 as entrée 
 
0.9 kg (2 lbs) of PEI mussels 
1/4 cup white wine 
0.5 kg (1 lb) bacon 
PEI Maple syrup (optional) 
2 cup rice (optional) 
 
Steam mussels in small amount of water (1 cm in pot) until open (5-8 minutes) and remove from shells. 
Discard broth and shells 
Pan fry bacon until fat becomes clear and pliable, but not too crisp 
Allow to cool enough to handle comfortably 
Wrap each mussel meat in a strip pf bacon and place 6-8 wrapped meats on a skewer 
Broil or barbeque, rotating once with high flame/heat until bacon crisps 
Drizzle with maple syrup (optional) and serve as appetizer, or on rice (optional) as entrée. 
 
Recipe courtesy of Confederation Cove Mussel Co. Ltd., Borden-Carlton, PEI

DL's Seafood Sauce

 Excellent sauce for dipping seafood such as mussels, shrimp and clams 

 
1 cup tomato ketchup 
1 tbsp creamy horseradish 
1 tsp Worcestershire sauce 
Salt & pepper to taste