Mussels are amazing; here’s why:
High in Vitamin C, antioxidants, zinc and iron, mussels are rich in nutrients, and, at a lower risk for heavy metal contamination (in a shell).
Mussels are being hailed as a sustainable seafood source of the future, with the potential to help rehabilitate damaged aquatic ecosystems.
Throughout history, mussels have been a dietary staple for people in coastal regions.
Here in Nova Scotia, mussels are fresh, plentiful and affordable.
My favourite mussel recipes:
Make all recipes in a big pot on the stove.
Curry Mussels: sauté 3 shallots & 6 cloves garlic, chopped, 1 tsp sea salt & black pepper, in ¼ C olive oil, until translucent. Add 2 TBSP curry powder and 2 cans of coconut milk and simmer on low for a few mins before adding 5 lbs of fresh mussels; steam in the sauce, covered, until shells open (5 mins).
White Wine & Garlic Mussels: sauté 3 shallots & 6 cloves garlic, chopped, 1 tsp sea salt & fresh black pepper in ¼ C olive oil, until translucent. Add 2 Cups of dry white wine and 5 lbs of mussels. Let wine steam off for a moment, then add 5 lbs mussels to steam, covered, until shells open (5 mins).
Mussels in Tomato Sauce: In a big pot, on med heat, saute 1 large onion and 6 cloves of garlic, chopped, 1 tsp sea salt & fresh black pepper, in ¼ C olive oil, until translucent. Add 1 jar of organic tomato sauce or 2 cups of organic tomato puree (from a can is ok!). Add fresh chopped parsley, basil, and a whole bay leaf, if you’ve got it. Let simmer for a few mins, then add 5 lbs of mussels. Cover and let steam until shells open (5 mins).
If mussels are cracked, broken, or don’t open after steaming, discard!
For all recipes, ladle broth & fresh herbs over steamed mussels. Serve with fresh bread or crispy fries.