Chef Michael Kloeti from Michael's on the Hill Restaurant joins us with a seafood appetizer for the season.
Beer Braised Mussels with Ramps, Fiddleheads & Bacon
Makes 4 Appetizer Portions
2 Pounds PEI Mussels
2 Ounces Bacon
2 Each Shallots, chopped
2 Each Garlic cloves, chopped
10 Ounces (1 bottle) Rock Art Spring Bock Lager
2 Tablespoons Mixed Herbs
5 each Ramp leaves, washed and sliced
4 ounces Fiddlehead ferns
To Taste Salt and freshly ground black pepper
2 Tablespoons Butter
Over medium-high heat, sauté bacon, fiddleheads, shallots and garlic in butter until
golden brown, about 1 minute.
Add mussels, mixed herbs, beer and salt and pepper, then cover with a lid.
Steam for 2 minutes or until the mussels open. Stir in the ramp leaves.
Pour mussels and liquid into bowls and serve immediately with crunchy bread.