If you are looking for a festive but unfussy seafood dish, these PEI mussels in cider broth deliver big holiday flavour without feeling heavy. Warm cider broth, crisp bacon and a bright cranberry tarragon salt make this feel special while still being easy enough for a weeknight.
This is the kind of meal you serve straight from the pot with salt and cider vinegar potato wedges on the side and plenty of bread for dipping. Cozy, seasonal and very Canadian.
Prince Edward Island is Canada's Food Island for a reason. Clean coastal waters produce plump, rope-grown mussels that are celebrated around the world for their quality and sustainability. On land, generations of farmers grow potatoes with natural sweetness and a dense, satisfying texture that works in just about everything.
This PEI Mussels in Cider Broth with Bacon and Cranberry Salt recipe was created in partnership with Prince Edward Island, Canada's Food Island, Prince Edward Aqua Farms and PEI Potatoes to celebrate ingredients that are proudly local, deeply connected to the people who grow them and meant to be shared around the table. Whether it is a cozy night in or a casual get-together with friends, this is food that brings people together.
Jump to:
Why We Love This Recipe
- Festive but approachable. It feels special without being complicated.
- Celebrates Canadian ingredients. PEI mussels and potatoes really shine.
- Big flavour, minimal effort. Everything comes together in under an hour.
- Perfect for entertaining. Easy to scale up and serve straight from the pot.
Ingredients
Crisp Bacon
- Thick-cut bacon
Cranberry Tarragon Salt
- Dried cranberries
- Flaky salt
- Fresh tarragon
- Lemon zest
Salt and Cider Vinegar Potato Wedges
- PEI russet potatoes
- Olive oil
- Kosher salt
- Black pepper
- Cider vinegar
Mussels and Holiday Cider Broth
- PEI mussels
- Olive oil
- Shallots
- Garlic cloves
- Pink peppercorns
- Fresh thyme
- Orange peel
- Dry alcoholic cider
- Seafood stock or water
- Pure maple syrup
- Cider vinegar
- Salt and black pepper
See the recipe card below for exact quantities.
Instructions
Cook the Bacon
Add the bacon to a cold skillet. Cook over medium heat until fully crisp.
Transfer to a paper towel-lined plate. Once cooled, chop or crumble into pieces.
Make the Cranberry Tarragon Salt
Finely chop the dried cranberries on a cutting board until they resemble coarse crumbs.
Sprinkle the flaky salt over the cranberries and chop them briefly to distribute the salt evenly. Add the lemon zest and give a few light chops to combine. Fold in the chopped tarragon with one final pass of the knife.
Set aside. The mixture should be dry, loose, and evenly speckled.
Prepare the Potato Wedges (Oven or Air Fryer)
→ Oven Method
Preheat the oven to 425°F (220°C)
Toss the potato wedges with olive oil, salt, and pepper until evenly coated.
Arrange in a single layer on a parchment-lined sheet pan, leaving space between wedges.
Roast for 30 to 35 minutes, turning once halfway through, until golden and crisp.
→ Air Fryer Method
Preheat the air fryer to 400°F (205°C)
Toss the potato wedges with olive oil, salt and pepper.
Line the basket with parchment, trimming so it does not block airflow. Arrange wedges in a single layer with space between pieces.
Air fry for 18 to 22 minutes, shaking the basket once halfway through, until golden and crisp.
Finish the Wedges
Transfer the hot wedges to a bowl. Immediately toss with warm cider vinegar. Finish with a light sprinkle of cranberry tarragon salt.
Make the Holiday Cider Broth and Mussels
Heat olive oil in a large pan (we used a 6-qt rondeau) over medium heat.
Add the shallots and cook until soft and translucent. Add garlic, pink peppercorns, thyme, and orange peel. Stir for about 1 minute. Pour in the cider, water or stock, and maple syrup. Bring to a gentle simmer. Remove and discard the orange peel.
Add the mussels, cover with a tight-fitting lid and cook for 5 to 7 minutes, give a good shake or a stir until the mussels open.
Using a large slotted spoon, transfer opened mussels to a warm serving bowl and loosely cover with foil. Discard any unopened mussels.
Strain the broth, return it to the pot, and season with cider vinegar, salt, and pepper. Taste and adjust only if needed.
Reheat the broth until hot but not boiling.
Assemble and Serve
Add the mussels back into the pot with the hot cider broth. At this point, you can use a ladle or baster to pour more sauce over the mussels.
Scatter crisp bacon evenly over the top. Finish generously with cranberry tarragon salt.
Serve immediately with warm salt and cider vinegar potato wedges on the side.
How to Clean PEI Mussels
Rinse mussels under cold running water, stirring them with your hands to remove sand or grit. Mussels naturally open and close their shells when out of water. If any remain open, give them a sharp tap or gently squeeze them under running water. Discard any that do not close or that have a broken shell.
Check for any remaining beards, the fibrous strands sticking out from the shell. Remove by pulling firmly with a paper towel or scraping gently with a knife.
Tips for Success
- Do all prep before cooking the mussels. They cook quickly and should be served right away.
- Keep the broth gently simmering, not boiling, to avoid tough mussels.
- Season the broth lightly at first. The bacon and salt add plenty of savoury flavour.
Substitutions
- No cider: Use dry white wine with a splash of apple juice.
- No pink peppercorns: Substitute cracked black pepper or coriander seeds.
- No fresh tarragon: Use chives or parsley for a different but fresh finish.
Serving Suggestions
- Serve with crusty bread or grilled sourdough for soaking up the broth.
- Add a simple green salad with citrus to keep the meal balanced.
- This pairs beautifully with a dry cider or a crisp white wine.
Best Potatoes for This Recipe
We chose PEI Russet potatoes because their high starch content gives extra-crispy edges and a light, fluffy centre that soaks up warm cider vinegar and cranberry tarragon salt. That contrast in texture makes every bite satisfying.
If you can't find PEI Russets, here are great alternatives that crisp up nicely and hold their shape:
- Yukon Gold or Yellow-Fleshed Potatoes: These have medium starch and a creamy centre that still gets crisp on the outside. They are easy to find in most markets and pair wonderfully with cider flavours.
- Red-Skinned Potatoes: Firm and colourful, red potatoes hold up well when roasted or air fried. Their skins add extra texture and they stay nicely shaped around the wedges.
- Fingerling Potatoes: Small and firm, fingerlings turn out crispy all over and have rich flavour. They work especially well if you want rustic, bite-sized pieces.
- What to avoid if possible
- Very waxy new potatoes that are too soft to crisp
- Potatoes that are small and thin-skinned if you want substantial wedges
Pro tip: No matter the variety, cut the wedges evenly and give them room on the pan or in the air fryer. Good airflow is the real secret to perfectly crisp potatoes.
📖 Recipe
PEI Mussels in Cider Broth with Bacon and Cranberry Salt
Ingredients
Crisp Bacon
- 5 to 6 slices thick-cut bacon 5 to 6 slices
Cranberry Tarragon Salt
- 1 tablespoon dried cranberries finely hand-chopped (15 ml)
- 1 tablespoon flaky salt 15 ml
- 1 teaspoon finely chopped fresh tarragon 5 ml
- Zest of ½ lemon
Salt and Cider Vinegar Potato Wedges
- 6 medium PEI russet potatoes scrubbed and cut into even chunky wedges
- 2 tablespoons olive oil 30 ml
- 1 teaspoon kosher salt 5 ml
- Freshly ground black pepper
- 2 tablespoons cider vinegar warmed (30 ml)
Mussels and Holiday Cider Broth
- 2 kg PEI mussels cleaned and debearded – see "Notes" below (about 4½ lb)
- 1 tablespoon olive oil 15 ml
- 2 shallots finely chopped
- 3 garlic cloves sliced
- 1 teaspoon lightly crushed pink peppercorns 5 ml
- 4 to 6 fresh thyme sprigs
- 1 small strip orange peel removed before mussels are added
- 1½ cups dry alcoholic cider 360 ml
- ¾ cup water or seafood stock 180 ml
- 2 tablespoons pure maple syrup 30 ml
- 2 teaspoons cider vinegar 10 ml, plus more only if needed
- Salt and freshly ground black pepper to taste
Instructions
Cook the Bacon
- Add the bacon to a cold skillet.
- Cook over medium heat until fully crisp.
- Remove the bacon from the bacon fat and transfer to a paper towel-lined plate. Once cooled, chop or crumble into pieces.
Make the Cranberry Tarragon Salt
- Finely chop the dried cranberries on a cutting board until they resemble coarse crumbs.
- Sprinkle the flaky salt over the cranberries and chop them briefly to distribute the salt evenly.
- Add the lemon zest and give a few light chops to combine.
- Fold in the chopped tarragon with one final pass of the knife.
- Set aside. The mixture should be dry, loose, and evenly speckled.
Prepare the Potato Wedges (Oven or Air Fryer)
Oven Method:
- Preheat the oven to 425°F (220°C)
- Toss the potato wedges with olive oil, salt, and pepper until evenly coated.
- Arrange in a single layer on a parchment-lined sheet pan, leaving space between wedges.
- Roast for 30 to 35 minutes, turning once halfway through, until golden and crisp.
Air Fryer Method:
- Preheat the air fryer to 400°F (205°C)
- Toss the potato wedges with olive oil, salt, and pepper.
- Line the basket with parchment, trimming so it does not block airflow.
- Arrange wedges in a single layer with space between pieces.
- Air fry for 18 to 22 minutes, shaking the basket once halfway through, until golden and crisp.
Finish the Wedges
- Transfer the hot wedges to a bowl. Immediately toss with warm cider vinegar. Finish with a light sprinkle of cranberry tarragon salt.
Make the Holiday Cider Broth and Mussels
- Heat olive oil in a large pan (we used a 6-qt rondeau) over medium heat.
- Add the shallots and cook until soft and translucent.
- Add garlic, pink peppercorns, thyme, and orange peel. Stir for about 1 minute.
- Pour in the cider, water or stock, and maple syrup. Bring to a gentle simmer.
- Remove and discard the orange peel.
- Add the mussels, cover with a tight-fitting lid and cook for 5 to 7 minutes, give a good shake or a stir until the mussels open.
- Using a large slotted spoon, transfer opened mussels to a warm serving bowl and loosely cover with foil. Discard any unopened mussels.
- Strain the broth, return it to the pot, and season with cider vinegar, salt, and pepper. Taste and adjust only if needed.
- Reheat the broth until hot but not boiling.
Assemble and Serve
- Add the mussels back into the pot with the hot cider broth. At this point, you can use a ladle or baster to pour more sauce over the mussels.
- Serve immediately with warm salt and cider vinegar potato wedges on the side.
💬Tried this recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Video
Notes
- Do all prep before cooking the mussels. They cook quickly and should be served right away.
- Keep the broth gently simmering, not boiling, to avoid tough mussels.
- Season the broth lightly at first. The bacon and salt add plenty of savoury flavour.
- No cider: Use dry white wine with a splash of apple juice.
- No pink peppercorns: Substitute cracked black pepper or coriander seeds.
- No fresh tarragon: Use chives or parsley for a different but fresh finish.
- Yukon Gold or Yellow-Fleshed Potatoes: These have medium starch and a creamy centre that still gets crisp on the outside. They are easy to find in most markets and pair wonderfully with cider flavours.
- Red-Skinned Potatoes: Firm and colourful, red potatoes hold up well when roasted or air fried. Their skins add extra texture and they stay nicely shaped around the wedges.
- Fingerling Potatoes: Small and firm, fingerlings turn out crispy all over and have rich flavour. They work especially well if you want rustic, bite-sized pieces.
- What to avoid if possible
- Very waxy new potatoes that are too soft to crisp
- Potatoes that are small and thin-skinned if you want substantial wedges
Leave a Reply