Mussels and Cider, an Overlooked Summertime Combination

Yes, lobster rolls are on the tip of every New Yorker’s tongue this summer, and we don’t blame you for that. Take Luke’s Lobster, for instance, an East Village icon that sources the sweetest, most tender lobster meat from Maine harbors. One look at Luke’s lobster rolls and you’re likely to forget any other type of seafood exists.

Well, we’re here to remind you of another, equally delicious, summery and sustainable option: Prince Edward Island Mussels. At Brickyard, we keep the preparation simple: white wine, fennel and shallot, washed down with a Crispin Cider. Can you think of anything more refreshing on a hot, humid New York City summer night?

Before you answer that, consider our sources.

Minneapolis-based Crispin produces small batches of all-natural hard ciders. Fermented using fresh apple juice (never apple juice concentrate) from West Coast apples, the ciders are finished with natural sweeteners like organic honey and maple syrup. The resulting ciders are unusually rich and full, without sacrificing crispness. Crispin ciders are also gluten free, and contain no spirit alcohol or added malt.

Prince Edward Island’s are Canada’s highest produced and exported mussels. Rope-cultured by experienced local mussel growers, these delectable morsels are found inside their familiar blue-black, D-shaped shells. Prince Edward Island Mussels are “filter feeders,” which means all of their nutrition comes from their aquatic environment, resulting in a high-protein product that’s low in fat, cholesterol and sodium. Additionally, the mussels are held in suspended mesh sleeves, resulting in “cleaner shells and grit-free flesh,” according to the website of the Prince Edward Island Aquatic Industry.

Hungry yet? Our dinner menu Prince Edward Island Mussels appetizer, served with Crispin Cider, is available now for just $12.  Hope to see you soon.