Maritime Memories Mussel Steamer
This MEAL-IN-A-POT campfire dinner brings back memories of seaside meals in Atlantic Canada. Serve with crusty rolls to soak up the delicious broth.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 324 |
| pro | 21 g |
| total fat | 6 g |
| sat fat | I g |
| carb | 53 g |
| fibm 30 mg chol | 8 g |
| sodium | 455 mg |
| RDL 7% calcium | % |
| iron | 44% |
| vit A | 13% |
| vit C | 50% |
| folate | 60% |
-
2 slices bacon, chopped
4 green onions, chopped
1 tsp (5 mL) Italian herb seasoning
1/2 tsp (2 mL) pepper
8 small red new potatoes, scrubbed
1 cup (500 mL) chicken or vegetable stock
3 lb (1.5 kg) mussels
4 corn cobs
12 oz (375 g) Green beans, trimmed
Preparation:
In pot, cook bacon over medium-high heat until almost crisp; drain off fat. Add onions, herb seasoning and pepper; cook, stining, for I minute. Add potatoes, stock and 1 cup (250 mL) water; bring to boil. Reduce heat, cover and simmer for 10 minutes.
Meanwhile, scrub mussels under running water and remove beards; discard any that do not close when tapped. Cut corn cobs into 2-inch (5 cm) chunks. Add mussels to pot; scatter corn and beans over top.
Cover and cook for 10 minutes or until potatoes are tender, corn and beans are tender-crisp and mussels are open. Discard any mussels that do not open. Spoon into large bowls along with broth.
Additional Information
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »