If you're looking for an easy seafood dinner that feels a little special, these steamed PEI mussels are the move. PEI mussels are prized for their sweet, tender meat and clean, briny flavor thanks to the island's cold, nutrient rich Atlantic waters. They're sustainably farmed, quick to cook, and incredibly versatile, making them one of my favorite ingredients for an effortless meal.

In this recipe, the mussels are steamed in a fragrant broth of white wine, smoky speck, garlic, fresh herbs and a squeeze of lemon. The result is a rich, flavorful broth that's just begging to be soaked up with a piece of crusty bread. Best of all, the entire dish comes together in about 20 minutes, making it perfect for everything from a casual weeknight dinner to a relaxed dinner with friends.

Steamed Mussels with Speck, White Wine & Fresh Herbs

This easy steamed mussels recipe is packed with smoky speck, garlic, fresh herbs, and a bright white wine broth that's perfect for soaking up with crusty bread. It's elegant enough for a dinner party but simple enough to make on a weeknight.

Ingredients

• ¼ cup extra-virgin olive oil
• 3 ounces speck (smoked, cured ham), diced into ¼ inch pieces
• 1 small shallot, finely diced
• 3 garlic cloves, thinly sliced
• ¼–½  teaspoon red pepper flakes (optional)
• 2 pounds fresh mussels, scrubbed and debearded
• ¾ cup dry white wine
• 2 tablespoons fresh lemon juice
• Zest of ½ lemon
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 2 teaspoons finely chopped fresh oregano
• 1 tablespoon cold unsalted butter
• Freshly ground black pepper, to taste

For Serving

• Grilled or crusty bread
• Lemon wedges

Instructions

1. Cook  the speck. Heat the olive oil in a large pot or dutch oven over medium heat. Add the diced speck and cook for 3-4 minutes until it begins to crisp.
2. Build  the flavor. Stir in the shallot and cook for 2-3 minutes until softened. Add the garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
3. Steam the mussels. Add the mussels and pour in the white wine. Cover the pot with a tight fitting lid and cook for 5-7 minutes, shaking the pot once or twice, until the mussels have opened.
4. Finish  the broth. Remove the pot from the heat. Stir in the lemon juice, lemon zest, parsley, oregano and cold butter. Gently toss everything together until the butter melts into the broth. Season with freshly ground     black pepper to taste.
5. Serve immediately. Divide the mussels among bowls and spoon the flavorful broth over the top. Serve with warm crusty bread for dipping!

‍Tips

• Discard any mussels that are cracked before cooking or that remain closed after cooking.
• A dry Sauvignon Blanc or Pinot Grigio works beautifully in this recipe.
• This dish comes together in about 20 minutes, making it a perfect quick seafood dinner.

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