It’s the end of the road for Chuck and Danny as their epic culinary trip draws to a close. Driving the RV across the Confederation Bridge (the longest one in the country), the chefs are on the search for seafood — and Prince Edward Island is home to some of the best that Canada has to offer. Chef Ross Munro of Red Door Oyster Co. points the chefs north to harvest some of the ocean’s bounty onboard Lester the Lobster boat. “We’re here to show them PEI’s best,” says Munro, who gives the chefs a surprise gift: a huge bag of local mussels for a true Maritime breakfast.
Mussels are big business in PEI, producing 50 million pounds (22,730 tons, if you’re counting) per year, according to The Mussel Industry Council of PEI. Canadian mussels should be shiny and blue-black when you buy them from the store. “You know they’re fresh when they smell like the ocean,” says Chuck.
Since Chuck and Danny have got straight from the source, they want to show off their mussel power with a nontraditional eggs Benedict, Maritime-style. Even though they’re camping beach-side, Chuck and Danny are still chefs at heart — no store-bought English muffins, here. Friend and fellow chef Robert Pendergast (the self proclaimed “weirdest baker on PEI”) is camping at the same park with his family, and he stops by with some of his famous fresh-baked heritage bread, made Acadian-style with chunks of pork and potato.
“Bread, mussels — it’s a PEI breakfast, no?” says Chuck. Danny offers to whip up a fast hollandaise in the trailer, while Chuck gets started on the mussels. The rule of thumb when cooking mussels is that they should be closed (or at least, close when you tap them.) Scrub them clean with a brush (no soap, obviously, says Chuck) and steam them in an inch and a half of seawater in a large pot with the lid closed for a few minutes.
See how Chuck and Danny make their Mussels Benedict:
For a classic hollandaise, Danny separates the eggs, using just the yolks for the emulsion. Since there’s no room in the camper for a full standup blender, Danny is using an immersion hand blender, which home cooks can emulate. Slowly adding the melted butter until the mixture is emulsified and thickened, Danny adds his own twist: white balsamic vinegar instead of the traditional lemon juice to complement the mussels with its sweetness. “This white balsamic is great and won’t change the colour of my hollandaise,” says Danny. A bit of salt and the hollandaise is ready to go.
Time to dig in — the chefs start popping the mussels out of the shells (and a few into their mouths while they’re working) and set them onto the bread. Their creation is finished with a healthy dollop of hollandaise, and a sprinkle of cayenne “for that extra little bit of spice to wake you up in the morning,” says Danny.
“Anybody who puts potato and bacon into their bread is okay with me,” says Chuck, taking a bite with a loud crunch.
“This is one of the best things I’ve eaten in a while,” says Pendergast.
The sun sets on this road trip; PEI is Chuck and Danny’s final destination.
Bring mussels to your table with 25 Marvelous Mussel Recipes or for more inspired Benedict ideas, check out 10 Brunch-Worthy Eggs Benedict Recipes for everything from devilled eggs to pizza. Get Chuck and Danny’s recipe for their PEI breakfast of champions here and be sure to check out their most bromantic moments from the road.
Missed the episode? Catch it online at Chuck & Danny’s Road Trip.