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Salt Spring Island Mussels with One Arrow Black Pepper Bacon

Just because you’re a student doesn’t mean you have to eat ramen every day. We’re lucky to live so close to amazing fresh seafood, so why no take advantage of it? This is a dish you enjoy on its own, or as part of a seafood feast. Chow down on these delicious morsels of the sea, and dip your bread in the flavourful liquid while it fills the room with the most amazing smells. With fresh seafood sprinkled with decadent bacon, you’re going to have to indulge in this recipe!

Recipe by Heat Laliberte

Serves: 2 people


  • 2 lbs Saltspring Island mussels, scrubbed and cleaned
  • 125 grams Black Pepper & Honey bacon, cut into 1/2-inch pieces
  • 2 large shallots, thinly sliced
  • 5 garlic cloves, minced
  • 1 large jalapeño, thinly sliced crosswise with seeds
  • 250 grams of ripe vine tomato, large dice
  • 1/2 Tablespoon paprika
  • 1/2 cup Sea Cider Rumrunner Cider
  • 2 tablespoons fresh lime juice
  • 3 tablespoons unsalted butter
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon vegetable oil
  • Salt & Pepper
  • 1 French baguette cut in thick slices on bias (or any crusty bread you like)

Step 1:
In a large pot, heat the vegetable oil and cook the bacon over moderate heat until crispy, about 8 minutes.

Step 2:
Add the shallots, jalapeño, garlic and paprika. Season with salt and pepper and cook, stirring occasionally, until shallots are translucent, about 4 minutes.

Step 3:
Add the tomatoes and cook for 5 minutes. Add Sea Cider Wine (or a dry white wine) and simmer until reduced by half, about 4 minutes.

Step 4:
Increase the heat to high and add the mussels. Cover and cook, shaking the pan a few times, until the mussels open, about 5 minutes.

Step 2
With a slotted spoon, transfer the mussels to serving bowls. To finish the sauce, stir in the lime juice and butter. Ladle the sauce over the mussels and garnish with chopped parsley. Serve with grilled or toasted French baguette.