LCBO Food & Drink Early Summer 2021

ALL SURF, NO TURF

In Eastern Canada’s Atlantic waters, cultured mussels are suspended from raft lines and grown and harvested using aquatic farming methods. Never touching the ocean bottom means next to zero opportunity for picking up any unwanted grit or sand.

Crunchy, garlicky bread crumbs are a complementary texture contrast to these plump steamed mussels. Serve by the bowlful with a side of crispy fries and grainy mustard-mayo for a spin on moules frites or a simple salad ⁄ cup (175 mL) fresh bread crumbs (see TIP) 1 clove garlic, minced 3 tbsp (45 mL) chopped fresh parsley 3 lbs (1.36 kg) mussels 6 thick slices bacon (or 8 regular slices), thinly sliced 1 large leek (white and light green parts only), thinly sliced BEER & BACON MUSSELS WITH TOASTED GARLIC CRUMBS with lemony vinaigrette. 2 tbsp (30 mL) olive oil

TIP To make fresh bread crumbs, tear up day-old bread and whirl in a food processor until in coarse crumbs. Freeze any extras, or make a double batch of toasted crumbs and sprinkle on pasta dishes, soups and casseroles.

1 can (473 mL) beer, such as pale ale or lager Salt and freshly ground pepper to taste 4 plum tomatoes, chopped 1 Heat oil in a skillet over medium heat; add bread crumbs and cook, stirring, until slightly toasted, 2 to 3 minutes. Stir in garlic; continue cooking until bread crumbs are toasted and golden, 1 to 2 minutes more. Stir in parsley. Transfer to a bowl and set aside. 2 Rinse and scrub mussels in cold water, pulling off any beards (those stringy bits protruding from shells), if need be. Discard any mussels that do not close when tapped.

3 Cook bacon in a large heavy- bottomed pot or Dutch oven over medium-high heat, until just about crisp. Stir in leek; cook until so ened, about 3 minutes. 4 Add beer; season to taste with salt and pepper. Bring to a boil over high heat. Add mus- sels and tomatoes; cover tightly and steam, shaking pot once or twice, until mussels open, 4 to 6 minutes. 5 Spoon mussels and cooking juices into serving bowl(s), dis- carding any unopened mussels. Sprinkle with bread crumbs.

WHAT TO SERVE

This English ale’s malty sweetness will tone down the dish’s salty, garlicky and peppery elements. Its carbonation and hoppy notes cleanse the palate. Great Lakes Pompous Ass English Ale LCBO 408054, 473 mL, $2.75

Serves 4

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EARLY SUMMER 2021 FOOD & DRINK