Tag Archives: steamed mussels

Famous Island Shellfish Featured at PEI Mussels on the Hill Event

On a lovely Sunday afternoon on a hill in beautiful Clinton, PEI, the 2016 PEI Fall Flavors Culinary Festival came to a conclusion with a finale event featuring one of PEI’s finest shellfish – mussels.

The photo below shows an example of the mussel sock in which mussels grow.

Mussel Sock
Mussels in the Sock in Which They are Grown

According to the PEI Mussel Industry Council of PEI, the Island produces about 45 million pounds of mussels each year. This translates into approximately 80% of the entire mussel production in  Canada. So, it is only fitting that an Island culinary festival would dedicate an entire event to featuring mussels.

Clinton Hills, PEI
Clinton Hills, PEI

The Clinton Hills venue, frequently used for wedding receptions, proved to be a great location for this function which was hosted by guest celebrity chefs Anna and Michael Olson who are no strangers to the PEI Fall Flavors Culinary Festival. Anna and Michael have been a part of the Festival for many years and often host two to three signature events at the Festival each year.

Chef Anna Olson and Chef Michael Olson
Chefs Anna and Michael Olson

The event began with a large campfire upon which the mussels were steamed.

Steaming Mussels on an Open Fire
Steaming Mussels on an Open Fire

Yes, those tightly wrapped tinfoil packets contain mussels.

Tending the Fire

Everything always tastes better cooked over an open fire! Opening up the tinfoil packets revealed these tasty treats. Three options were available: Mussels steamed in white wine, orange juice, or a Caesar mix, all with aromatics added.

PEI Mussels
Steamed PEI Mussels

Mussels and corn on the cob are a great combo!

Mussels and Corn on the Cob
Mussels and Corn on the Cob

Chef Anna is checking out the yummy mussels.

Chef Anna Olson
Chef Anna Olson
Serving up the Steamed Mussels and Corn on the Cob
Serving up the Steamed Mussels and Corn on the Cob

Even chefs, like the rest of us foodies, just have to photograph their food before consuming it!

Chef Anna and Chef Michael Olson
Chef Anna and Chef Michael Olson

Around the campfire….

Around the Campfire
Around the Campfire

Any good party on PEI will have lively music. The strolling musicians were Mark Haines (fiddle) and Brad Fremlin (accordian).

Island Musicians Mark Haines (left) and Brad Fremlin (right)
Island Musicians Mark Haines (left) and Brad Fremlin (right)
Island Musician, Mark Haines
Island Musician, Mark Haines

After enjoying the mussels and corn by the campfire, folks moved over to the large tent just outside the event barn.

Clinton Hills, PEI
Mussels on the Hill Event at Clinton Hills, PEI (2016)

The PEI Brewing Company was serving some of their award winning beer.

PEI Beer
PEI Brewing Company Beer

Nova Scotia’s Benjamin Bridge Winery was the 2016 wine sponsor for the PEI Fall Flavors Culinary Festival.  They were pouring their famous Nova 7 wine. One of the great things about culinary festivals is the opportunity to discover new products. I discovered the Nova 7 wine at the PEI Fall Flavors Culinary Festival events in 2015 when Benjamin Bridge was also the wine sponsor.  This wine is an aromatic light-bodied  effervescent wine with a beautiful salmon or light coral color. Look for appealing aromatics with lovely floral and fruit notes in this wine. The Nova 7 is a very versatile wine, perfect for sipping or for pairing with a variety of foods, including seafood which made it a suitable accompaniment to the mussel dishes served at this event.

Nova Scotia Wine
Benjamin Bridge’s Nova 7 Wine

Making my rounds inside the tent, I started with a bowl of delectable homemade mussel chowder.

Mussel Chowder
Mussel Chowder
Mussel Chowder

This was followed by yummy mussel fritters served in slider rolls.

Serving Mussel Fritters
Serving Mussel Fritters

I had not had mussel fritters before and these were super tasty!

Mussel Fritters

Mussel Fritters in Slider Rolls
Mussel Fritters in Slider Rolls

Upstairs in the main event barn, lobster poutine was being served. This was one event where you wanted to make sure you left the diet at home!

Mussel Poutine

Anna and Michael did a demo of their favorite ways to steam mussels and adding aromatics to enhance the flavor of these tasty morsels. I like when the event also has a learning component to it.

Chefs Anna and Michael Olson at Clinton Hills, PEI (2016)
Chefs Anna and Michael Olson at Clinton Hills, PEI (2016)

Wagon rides around the farm were available throughout the afternoon. This was a rather stylish wagon ride with its benches!

Hayride at Clinton Hills

If you are a foodie, then I recommend a trip to PEI in September when the whole month is dedicated to culinary events featuring one or more of the Island’s fine foods. It’s a great way to learn about the foods of PEI, try some new foods or new and different ways to serve them, and hear some great local musicians.

To read stories I have written about other PEI Fall Flavors Culinary Festival events, follow these links:

PEI Shellfish Festival (2012)
Farm Day in the City (2012)
Savour Victoria (2012)
Toes, Taps, and Taters (2013)
Lobster Party on the Beach (2013)
Applelicious (2013)
The Great Island Grilled Cheese Challenge (2013)
Feast of the Fathers (2014)
Lamb Luau at Crowbush Cove (2014)
Feast and Frolic Dinner (PEI International Shellfish Festival) (2014)
Beef and Blues (2014)
A Taste of New Glasgow (2015)
Beef ‘n Blues (2015)
Chef on Board (2015)
Cooking with Chefs Anna & Michael Olson in Brudenell, PEI (2015)
Le Festin acadien avec homard/Acadian Feast with Lobster (2016)
The Great Big Barbeque (2016)

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PEI Fall Flavors Culinary Festival
Chefs Anna and Michael Olson at PEI’s Mussels on the Hill Culinary Event

A Prince Edward Island-Inspired Menu for Food Day Canada 2014

PEI Mussels Steamed in Beer
PEI Mussels Steamed in Beer

It’s Food Day Canada today (August 2, 2014). This is a day to celebrate and enjoy all the great food that is grown, fished, or otherwise produced in Canada. Coming from Prince Edward Island, we are truly blessed with the abundance and variety of fresh food at our disposal.

As those of you who are regular followers of my food blog know, my focus is on eating local food whenever possible and supporting local food producers, be they farmers, fishers, or other food producers. And, this I do more than one day a year.  It’s a regular occurrence in our household.

Today, I am pleased to share with you the menu and photographs of what is on my table today for Food Day Canada 2014 and where the food came from. The menu includes foods that come from the waters that surround our Island and from the rich, red soil of our land.

Food Day Canada Menu 2014


PEI Mussels steamed in beer
and dipped in melted butter
Served with Multigrain Bread


PEI Scallops pan-seared in butter
Boiled PEI potatoes
Medley of steamed yellow string beans, broccoli, and carrots


Haskap Shortcake
Whipped cream and a rich haskap sauce
sandwiched between layers of old-fashioned sponge cake
with a drizzle of haskap sauce on top

 Wine Pairing

Chardonnay Seyval Blanc, Newman Estate Winery, Gladstone, PEI


Products & Sources: Mussels – Prince Edward Aqua Farms Inc., Springbrook, PEI
Beer – Gahan’s Sir John A’s Honey Wheat Ale from the Prince Edward Island Brewing Co., Charlottetown, PEI
Bread – Multigrain from the Whole Grain Bakery, Freetown, PEI
Butter – Amalgamated Dairies Limited (ADL), Summerside, PEI

I love mussels! PEI mussels are world famous and my mussels today came from Prince Edward Aqua Farms in Springbrook, on the North side of the Island.

There are many ways in which mussels can be prepared. They can be steamed in water, wine, beer, apple juice, or in just about any liquid that strikes your fancy. The key is to use just a small amount of liquid as too much liquid dilutes the flavour of the mussels. It is the steam that opens the mussel shells, not the amount of liquid used.

While I am not a beer drinker, my preferred liquid for steaming mussels is beer. Today, I am using Gahan’s Sir John A’s Honey Wheat Ale, brewed by the Prince Edward Island Brewing Co. in Charlottetown, PEI (click here to read the story I wrote on the Brewery).

While nothing other than the beer is really required for steaming the mussels, I like to add some herbs, spices, a bit of garlic, onion, carrots, and celery to the steaming liquid for additional flavour. It usually takes only about 7-10 minutes to steam a pot of mussels. The amount of liquid needed will, of course, depend on the size of the pot you are using and how many mussels you are steaming at a time. Remember to discard any shells that have not opened during the steaming process – do not pry them open. If they haven’t opened via the steaming process, they are not considered safe for consumption.

Dip the mussels in good PEI-churned butter (I’m using ADL butter today) and they are simply delicious. Some also like to use the steaming broth in which to dip bread, soaking up the flavors. My recipe for steamed mussels follows at the end of this posting.

Multigrain Bread from the Whole-Grain Bakery in Freetown, PEI
Multigrain Bread from the Whole-Grain Bakery in Freetown, PEI

The bread I am serving with this appetizer comes from the new Whole-Grain Bakery in Freetown, in the central part of the Province. This bakery uses locally-grown organic wheat which the baker grinds just at the time of the bread making. The bread on the table today is a multigrain bread that has a lovely dense texture and exceptionally good flavour. It makes a fine accompaniment to the steamed mussels.

Main Course

Products and Sources: Sea Scallops, fished off East Point, PEI, sourced from MR Seafoods, Charlottetown, PEI
Potatoes – Farm of Brent Craig, Tryon, PEI
Vegetables – Jewel’s Country Market, Marshfield, PEI

Scallops have long been a favourite of mine. Today’s scallops were fished off of East Point in the Eastern end of the Island and were sourced through MR Seafoods in Charlottetown. While there are a host of ways in which sea scallops can be prepared, sometimes I like them simply pan-seared in butter which is how I am serving them today – sear 1½ – 2 minutes on each side, in a hot pan with butter, and this is a quick, easy, simple, and tasty way to prepare scallops.

Pan-searing Sea Scallops in Butter
Pan-searing Sea Scallops in Butter

Add a sprinkle of chopped fresh parsley and serve with a lemon wedge or your favourite tartar sauce, if desired.

Pan-seared PEI Scallops
Pan-seared PEI Scallops

With the early PEI potatoes now on the market, they were a logical choice to serve with the scallops. Just a slather of butter is all that is needed for these! The round white Island spuds come from the farm of Brent Craig of Tryon.

And here is the complete main course, all products of PEI.

This time of the year, there are so many fresh-from-the-garden veggies available. I chose the yellow-orange-green color scheme to add color to the plate: yellow string beans, carrots, and broccoli, which came from Jewel’s Country Market in Marshfield, PEI.


Product: Haskap berries – Farm of Lynn and Becky Townshend, Rollo Bay, PEI

For dessert, I headed east to Rollo Bay for haskap berries to make a rich and sumptuous haskap shortcake. I recently shared my recipe for this delightful dessert and you can find the recipe by clicking here.

Haskap Shortcake
Haskap Shortcake

Wine Pairing

My wine of choice for my meal is a Chardonnay that comes from Newman Estate Winery in Gladstone, near Murray River in the Eastern part of PEI. Click here to read the story I previously wrote about my visit to this winery.

It’s so easy to prepare a tasty meal when local foods are sourced. The ingredients are super fresh because they haven’t traveled many miles for many days before they reach the dinner plate.

What’s on your menu to celebrate Food Day Canada today?

Steamed Mussels – My Island Bistro Kitchen Style


1 cup Gahan’s Sir John A’s Honey Wheat Ale
½ cup onion, chopped
2 tbsp carrots, diced
2 tbsp celery, diced + some celery leaves
½ tsp puréed garlic
⅛ tsp coriander
⅛ tsp fennel
⅛ tsp thyme
⅛ tsp basil
½ tsp parsley
1 lb PEI mussels


Assemble ingredients.

In 5-litre pot, place all ingredients, except the mussels.

Bring mixture to a boil and boil gently over medium-low heat for 4-5 minutes.

Add mussels.

Increase heat to medium. Cover. Let steam for 7-10 minutes until shells have opened.

Scoop mussels into serving bowl(s). Serve hot with melted butter and your favourite bread which may also be dipped into the steaming broth that was used to steam the mussels.

Yield: 2 appetizer-sized servings.


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