

Back in September, I had the incredible opportunity to join a food tour with Canada’s Food Island PEI and the Food Bloggers of Canada, exploring the talented farmers, chefs, and food creators of Prince Edward Island. It was an experience that truly left a lasting impression.
As a longtime shellfish lover, the mussel farming portion of the tour was a highlight for me. Seeing how mussels are cultivated in the clean, open waters of the bays and witnessing the dedication, care, and skill required to grow them, was both fascinating and inspiring. It gave me a whole new appreciation for these little gems from the sea.
This is my take on the iconic drunken mussels recipe, with a little twist… or maybe a big Korean-inspired twist. I hope you enjoy it as much as I enjoyed making (and tasting) it!
PEI Mussels with a Sparkling White Wine and Gochujang Broth
Ingredients
- 1 kg fresh PEI mussels
- 1 tablespoon sesame oil
- 1 clove garlic minced
- 3 small shallots, thinly sliced
- 2 green onions chopped
- 1 1/2 tablespoons gochujang
- 1/2 cup sparkling wine or champagne
- 1/2 cup vegetable stock
- salt to taste (little required as gochujang is already quite salty)
- juice of 1/2 a fresh lime
- 1 tablespoon fresh cilantro roughly chopped for garnish
Preparation
- Scrub the mussel shells thoroughly to remove any grit.
- Discard any cracked shells. Tap any open shells; if they do not close, discard them.
- Remove and discard the fibrous “beard” from each mussel.
- Rinse the mussels and soak in clean, cold water for 15 minutes. Drain and rinse again.
Directions
- Heat the sesame oil in a large pot or Dutch oven over medium heat.
- Add the shallots and garlic; sauté until softened and fragrant, about 2–3 minutes.
- Pour in the vegetable stock and bring to a gentle simmer.
- Stir in the gochujang until fully incorporated.
- Stir in the chopped green onions.
- Add the sparkling wine or Champagne.
- Increase the heat to medium-high and add the mussels. Cover with a lid and cook for about 6 minutes, or until the shells have opened.
- Give the pot a few gentle shakes while cooking to redistribute the mussels.
- Discard any mussels that remain closed. Finish with lime juice, garnish with fresh cilantro, and serve immediately.
Enjoy!













































