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Todd Perrin’s Newfoundland Mussels Recipe

Never thought you could make mussels at home? We had Newfoundland chef and former Top Chef Canada contestant Todd Perrin dish on his signature mussels recipe. With just a few pantry staples, a handful of chopped parsley and a couple of pounds of mussels, you can make this elegant Newfoundland dish any night of the week.

Debearding a mussel may sound like a mysterious, labour-intensive task — but don’t be alarmed. The process simply involves removing the small threadlike string (or beard) from between the mussel shells. Nestled in the crevice of each mussel is generally a small seaweed-like string. Simply grab it and pull it away from the mussel. Voilà, you’ve just successfully debearded a mussel, and earned bragging rights for a lifetime.

Ingredients:

  • 1 tbsp of high quality olive oil
  • ¼ cup butter
  • 2 garlic cloves, sliced
  • 4 tbsp breadcrumbs
  • ½ bottle of cream ale (beer)
  • Large handful of chopped flat leaf parsley
  • 2lb scrubbed and debearded mussels

Directions:

1. Line bottom of pot with olive oil over medium heat. Add garlic & butter

2. Sauté until garlic begins to soften. Add breadcrumbs and stir to combine well with butter and garlic.

3. Add mussels and increase heat to high. Stir mussels together well, add cream ale (beer) and cover.

4. Steam for 3-5 mins, or until mussels begin to open – do not overcook

5. Add parsley and stir well. Remove from pot and serve immediately

Todd Perrin is the burly, entertaining, larger than life Newfoundlander who made it to the top eight in Top Chef Canada. Todd graduated from The Culinary Institute of Canada at Holland College in PEI and opened “Two Chefs” in St. John’s thatwas listed as one of the country’s Top 50 New Restaurants in enRoute Magazine in 2001. In 2008, he opened ‘The Chef’s Inn’, a B&B in St. John’s, where he practices farm-to-table whenever possible. Todd’s latest project is a new restaurant at Mallard Cottage in Quidi Vidi Village. Having just recently purchased this 18th century traditional Irish cottage, Todd and his partners plan to restore and convert the cottage into St. John’s most unique dining destination opening 2013. You can follow him on Twitter at @toddperrin.

  • Todd Perrin’s Beet & Goat Cheese Roulade

  • Chef Steve Vardy’s Pan-Fried Cod!

  • Todd Perrin’s Sweet Raisin Toutons

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