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Mussel Pie
Mussel Pie is a traditional Bermudan recipe for a classic dish of curried mussels, potatoes and bacon topped with pastry and oven-baked. The full recipe is presented here and I hope you enjoy this classic Bermudan version of: Mussel Pie.
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
6
Rating: 
Tags : CurryPork RecipesBaking RecipesBermuda Recipes
This seafood dish is a true Bermudan classic. In essence it's a fish pie that's covered with pastry instead of potatoes.
Ingredients:
2 onions, chopped
1 tsp fresh thyme, chopped
1 tsp baking soda
1 tsp
curry powder
1 tsp cider vinegar
3 potatoes, peeled and diced
115g bacon, diced
1l
mussels, steamed, cooled and with meat removed
about 250g
Shortcrust pie dough (or enough to cover the top of your baking dish)
Method:
Chop the mussel meats quite finely then add to a pan with a little black pepper and 300ml water. Cover securely and simmer for about 45 minutes, or until the meat is completely tender.
Add a little oil to a frying pan and use to cook the onions and bacon until golden brown (about 12 minutes). Stir-in the mussels and their cooking liquid then add the potatoes and thyme. Bring to a boil, reduce to a simmer and cook for about 20 minutes, or until the potatoes are tender.
Add the vinegar, baking soda and curry powder. Stir to combine then turn the mixture into the base of a deep casserole dish.
Roll out the pastry (this should be thick) on a lightly-floured work surface and use to top the pie. Trim off any excess pastry and prick the top with a fork. Transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until the pastry is cooked and golden. Serve hot.
