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P.E.I. Mussels with Harissa and Green Olives

Rich with flavors from the Mediterranean coast, Chef Todd departs from the traditional mussels preparation into a culinary adventure. Green olives, garlic, and shallots offer a savory contrast to the mussels’ sweetness, while harissa gives a punch of flavor and spice.

This single-pot recipe takes less than ten minutes to cook.

Pro Tip: When you order P.E.I. mussels from Crave Fishbar Market, you’ll receive two pounds per order, already cleaned, debearded, and ready to cook.

Ingredients:

2 pounds of P.E.I. Mussles, cleaned and debearded

Group A

  • 2 Shallots Minced
  • 2 Cloves of Garlic Grated or Minced
  • 2 tbsp of Unsalted Butter
  • 1 teaspoon of Salt
  • 1 tbsp Harissa Paste 
  • 1 Lemon Juiced
  • 1/4 cup of Sliced Green Olives
 
 

Group B

  • 1/4 cup Sliced Green Onions
  • 1/4 cup Chopped (Chiffonade) Basil

 

Optional

  • Fresh baguette

Instructions:

  • Place a large pan (large enough for two pounds of mussels) on the stove. The pan should have a lid or aluminum foil cover. Turn heat on high.
  • As soon as the pan is hot (about 45 seconds to a minute), add the mussels and all of the ingredients in Group A.
  • Once the mussels are open (about 3-4 minutes), add the ingredients from Group B. Stir together.
  • Toss and serve with a baguette.

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