Peter Darnell is the amazing person behind these amazing mussels and his farm is located in Mahone Bay. Peter started the mussel farm back in 1982, and it is a family run business. The mussels can be found suspended in the water over 7 mussel leases in Mahone Bay. Did you know that it takes almost 24 months for a "spat" to mature into a mussel that you would buy? Peter also is proud of the fact that he uses cotton mesh socks to start growing the spat and that biodegrade, instead of using plastic ones. Because of this, Peter's method for growing these mussels is sustainable. If you aren't a fan of mussels, Peter also produces beautiful scallops in the shell.
Peter and his mussels and scallops can be found at the Halifax Farmers' Market every Saturday morning. Here is my recipe that I use whenever I buy some of Peter's mussels!
My Cider Mussels
- 5 lbs mussels; cleaned
- 4 garlic cloves; sliced
- 2 whole tomatoes; roughly chopped
- 1/2 lbs bacon; roughly chopped
- 3 bay leaves
- 2 bottles hard apple cider (I like Tideview or Stutz!)
- Salt & pepper
In a large pot, heat butter and add the garlic and cook for 30 seconds. Next, add the chopped bacon and cook for another 4 minutes. Add the tomatoes and cook down for 2 minutes. Add the mussels and bay leaves and give a good stir (or shake with lid tightly on). Pour in the cider, cover and cook until all the mussels open. Season to taste. Remember folks, if the mussel stays shut, do not eat it!