All posts by Annabelle Waugh

Annabelle Waugh is a Toronto-based recipe developer, food editor and culinary instructor who has spent over 15 years cooking in Canada's top test kitchens. Her personal mission is to create trustworthy, delicious recipes that anyone can tackle.
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Quick Canadian Dinner: Linguine with Bacon, Beer and PEI Mussels

This savoury, creamy pasta is a symphony of Canadian flavours. The beer adds a crispness to the rich sauce — we recommend a light, refreshing microbrew ale or lager. Thanks to the way PEI mussels are grown and harvested, they rarely have beards or grit inside them, so cleaning them just means giving them a good rinse.

Linguine with Bacon, Beer and PEI Mussels

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients:
2 lb (900 g) mussels
1 Tbsp olive oil
4 slices bacon, chopped
1 onion, finely chopped
1 rib celery, diced
1 cup ale or lager
1 Tbsp lemon juice
1/2 cup whipping cream (35%)
1 Tbsp chopped fresh tarragon
1/4 tsp pepper
Pinch salt
12 oz (375 g) linguine
3 Tbsp minced flat-leaf parsley

Linguine with Bacon, Beer and PEI Mussels

Directions:
1. Rinse the mussels. Discard any that don’t close when you tap them firmly on the counter; set aside.
2. In a Dutch oven, heat the olive oil over medium heat. Fry the chopped bacon until crisp, about 5 minutes. With a slotted spoon, remove the bacon from the pan to a paper towel and let drain.
3. Add the onion and celery to the fat in the pan. Cook stirring occasionally, until the vegetables are softened, about 5 minutes. Add the beer and bring to a boil.
4. Add the mussels then reduce heat. Cover and simmer until the mussels open, about 6 minutes. Discard any that do not open. With the slotted spoon, remove the mussels to a bowl. Add the cream, tarragon, salt and pepper to the pan. Boil until the liquid is reduced by half, about 5 minutes.
5. Meanwhile, cook the linguine according to the package directions until al dente; drain. Add pasta and mussels to the pan, and toss to coat. Sprinkle with parsley and bacon.

lobster bites

Simply Irresistible Lobster Roll Bites

Lobster rolls — soft rolls stuffed with a creamy, cold lobster salad — are a comfort food favourite across the Canadian Maritimes. The airy, soft roll gets swapped out for crispy little toast cups in this fun, bite-sized appetizer that’s perfect for any time of year.

Lobster Roll Bites

Lobster Roll Bites

Prep Time: 25 minutes
Cook Time: 20 minutes
Makes: 48 pieces

Ingredients

Toast Cups:
12 slices soft white bread
3 Tbsp butter, melted

Lobster Salad:
1-1/4 cups diced cooked lobster meat (5 oz/140 g)
3 Tbsp mayonnaise
1 green onion, light and dark green parts separated, minced
1 rib celery, finely diced
2 tsp lemon juice
Pinch each salt and pepper

Lobster Bites prep

Directions:

Toast Cups
1. Using a rolling pin or wine bottle, roll each bread slice firmly to flatten it. Trim the crusts from the bread to make squares.
2. Lightly brush both sides of each slice with butter, and then cut slices into quarters to make 4 small squares.
3. Press 1 square into each well of two lightly greased mini muffin tins.
4. Bake in a 350°F (180°C) oven until golden, about 12 minutes. Let cool in the pan on a rack. You can store the toast cups in airtight container for up to 1 week.

Lobster Salad & Assembly:
5. In a bowl, mix together lobster, mayonnaise, white and light green part of green onion, celery, lemon juice, salt and pepper. You can cover and refrigerate the salad for up to 4 hours.
6. Spoon the salad into the toast cups just before serving. Sprinkle with dark green part of green onion.

Lobster Roll Bites

Lobster 101
You can buy lobster a few different ways from your fishmonger or the seafood department of many grocery stores: Whole cooked lobsters; frozen claws and arms (which are usually less expensive); fresh raw tails; frozen shelled meat; or follow the tip below to boil your own live lobsters. You’ll need one live, whole 650g lobster or 450 g cooked claws or tails in shells to yield the amount of meat called for in this recipe.

How to Cook and Shell Whole Lobsters
In a heavy-bottomed stockpot, pour in enough salted water to come at least halfway up the side of the pot. (Make sure the water covers the lobsters by a couple of inches, but remove them before continuing.) Bring to a rolling boil. Snip off the rubber bands from the lobsters’ claws. Carefully plunge each lobster headfirst into the saucepan. Don’t drop them in, or boiling water may splash on you. Cover and return to a boil. Reduce heat and simmer until lobsters have turned bright red and the small legs twist off easily, about 10 minutes for a 650g lobster. Transfer to a large bowl of ice water to cool. Twist the tail off one lobster. Using kitchen shears, cut up the inside and back of shell to release the meat. Crack apart claws and remove the meat. Repeat with any remaining lobsters.

 

Looking for more tasty lobster recipes? Try our 15 Best Canadian Seafood Recipes