The Cannerys Mussels Recipes

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THE CANNERY'S MUSSELS



The Cannery's Mussels image

I haven't cooked this recipe (I've had it though), but found a postcard tucked in a cookbook with the recipe on it; I got the postcard when I dined at The Cannery in Vancouver BC back in 1979. I don't even know if the restaurant is still there! We had these as an appetizer then, but it could also be a main course for 2.

Provided by Lennie

Categories     Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon canola oil
1 1/2 lbs fresh mussels, thoroughly scrubbed and cleaned
1/3 cup dry white wine
1 ounce prosciutto, diced
1/2 teaspoon freshly grated lemon, zest of
1 pinch saffron (optional, but good)
3 tablespoons whipping cream
2 tablespoons unsalted butter
salt and black pepper

Steps:

  • In a large skillet, over medium-high heat, heat up the oil.
  • Add mussels to pan, then pour wine over.
  • Cover and steam just until mussels open.
  • Remove cover and add prosciutto, lemon zest and saffron to the skillet.
  • Add both cream and butter to the skillet, stir, and cook until the liquid is reduced and sauce thickens; stir occasionally.
  • With a slotted spoon, remove mussels to 4 warmed soup plates (or 2 plates if using as a main course).
  • Taste sauce and add salt and pepper if you wish; pour over mussels and serve with some great bread for dunking in the sauce.

CANNED MUSSELS



Canned Mussels image

I have tried different ways to can mussels but this is the one I liked best. This recipe came fom my step father-in-law. The mussels keep real well.

Provided by DotM7037

Categories     Mussels

Time 12h

Yield 1 jar, 2 serving(s)

Number Of Ingredients 2

mussels
vinegar

Steps:

  • Clean mussels and soak over night in pure vinegar.
  • Make sure they are covered.
  • Drain in the morning but do not rinse.
  • Pack in sterilized jars, add cold water and seal.
  • I use a 4 ounce jar.

Nutrition Facts :

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