One of the best-liked and most traditional dishes is Bermuda Mussel Pie. At any large gathering, such as an “after-the-regatta” supper held by a boat club, you are sure to encounter this succulent dish. In this particular recipe, the old-time dish is simplified by means of the modern pressure cooker:
2 qts. shelled mussels
2 Ibs. potatoes
4 Ib. onions
few sprigs parsley
2 tablespoons thyme
1 tablespoon Worcestershire sauce
2 tablespoons curry powder
1 tablespoon gravy colouring
salt to taste (use sparingly)
dash of pepper
½ cup water s
1/4 cup flour
Rinse mussels once and take out the pieces of shell sometimes left in them. Put mussels, potatoes and onions through food grinder using coarse blade, or chop finely with a knife. Put mixture in the pressure cooker with the seasonings and about 1/2 cup water. Pressure cook 20 minutes. Remove from stove.
Thicken mixture to stew consistency with the flour mixed to a paste with cold water. Remove and allow to cool.
Make pastry using:
2 cups flour
⅔ cup shortening
1 teaspoon salt
¼ cup cold water
Line your favourite pie plate with pastry. Put in filling of mussels. Cover with the rest of pastry.
Bake in a hot oven of 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 30 minutes more.
What’s Cooking in Bermuda by Betsy Ross. Published by Mrs Douglas Hunter and printed by The Island Press Ltd. in 1967
