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Linguine with Bacon, Beer and PEI Mussels

Linguine with Bacon, Beer and PEI Mussels
PREP TIME
10 min
COOK TIME
25 min
YIELDS
4 servings

This savoury, creamy pasta is a symphony of Canadian flavours. The beer adds a crispness to the rich sauce. We recommend a light, refreshing microbrew ale or lager. Thanks to the way PEI mussels are grown and harvested, they rarely have beards or grit inside them, so cleaning them just means giving them a good rinse.

Click here to watch how to make this recipe.

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Ingredients

2
lb(s) (900 g) mussels
1
Tbsp olive oil
4
slices bacon, chopped
1
onion, finely chopped
1
rib celery, diced
1
cup ale or beer
½
cup whipping cream (35%)
1
Tbsp chopped fresh tarragon
¼
tsp pepper
1
pinch salt
12
oz (375 g) linguine
3
Tbsp minced flat-leaf parsley
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Directions

Step 1

Cook the linguine according to the package directions until al dente; drain.

Step 2

Rinse the mussels. Discard any that don’t close when you tap them firmly on the counter; set aside.

Step 3

In a Dutch oven, heat the olive oil over medium heat. Fry the chopped bacon until it’s crisp, about 5 minutes. With a slotted spoon, remove the bacon from the pan to a paper towel and let drain.

Step 4

Add the onion and celery to the fat in the pan.Cook stirring occasionally, until the vegetables are softened, about 5 minutes. Add the beer and bring to a boil.

Step 5

Add the mussels then reduce the heat.Cover and simmer until the mussels open, about 6 minutes. Discard any that do not open. With the slotted spoon, remove the mussels to a bowl. Add the cream, tarragon, salt and pepper to the pan. Boil until the liquid is reduced by half, about 5 minutes.

Step 6

Add pasta and mussels to the pan, and toss to coat. Sprinkle with the parsley and bacon.

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