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.
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Rinse the mussels. Discard any that don’t close when you tap them firmly on the counter; set aside.
In a Dutch oven, heat the olive oil over medium heat. Fry the chopped bacon until crisp, about 5 minutes. With a slotted spoon, remove the bacon from the pan to a paper towel and let drain.
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.
Add the mussels then reduce 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.
Meanwhile, cook the linguine according to the package directions until al dente; drain. Add pasta and mussels to the pan, and toss to coat. Sprinkle with parsley and bacon.