If you’ve never cooked mussels before but are willing to try, you get a gold star. So go for it. And trust me, mussels are delicious no matter how you serve them.
A good place to start would be with a mussels and pasta dish for supper this evening. Proportions are for two people. Not hard either once you get the hang of it. Here is what you will need to get started:
- 1 kg (2 pounds) farm raised mussels, rinsed and sorted
- 100 ml (1/2 cup) white wine or dry vermouth
- 40 grams (3 tablespoons) olive oil
- 70 grams (2 1/2 ounces) linguine, measured dry
- couple cloves smashed garlic
- handful chopped parsley
Rinse mussels and check each one, removing any that do not close when tapped. Add dry vermouth or white wine to 3 liter pot, pour in mussels, raise heat to high, cover, and steam mussels until they open. Discard any that do not open. As mussels begin to open, remove the meat from the shell being careful to catch every drop of cooking liquid, a delicious combination of “mussel liquor” and wine. Discard shells.
Meanwhile, start pasta water to boil. Add olive oil to a sauté pan and gentle sweat crushed garlic. Add chopped parsley. Set aside until mussels are cooked and shells discarded. Then add mussels along with the cooking liquid to the olive oil mixture. Add salt to boiling water and cook pasta al dente. Combine with mussels, olive oil, garlic herb mixture, and serve.
Taste always comes first. That’s the delicious part and it’s easy to like these tender little mussels sweet like the sea, steamed in wine, steeped in olive oil, garlic, fresh herbs, and served over linguine.
Some of us are adventurous eaters and some of us just want good taste. And that’s okay. Next step for folks like you is to go out, get yourself some very fresh recently harvested mussels, start cooking up a storm, and have fun.
Some eaters demand transparency and full disclosure. They expect more from the plate and have the patience to dig a little deeper. So here’s an ingredient audit, nutrient analysis, and allergen alert.
Mussels – Mussels grow wild in shallow waters along the east coast from Long Island to Newfoundland and are sustainably farmed in Canada.
The mussels I used for the recipe were farm raised from Prince Edward Island. The mussel seed is collected from the wild, not hatcheries, and mussels are harvested from collector ropes suspended in the ocean. Mussels feed on natural food particles, which are present in the water column and do not require feed. They get all their nourishment naturally, from the pristine ocean waters that surround them while they grow.
My preference is farmed from an environmental perspective and from a convenience perspective. Farmed mussels aren’t muddy or covered in silt and usually don’t have “beards” those pesky little hairy outgrowths found frequently on wild mussels.
Mussels also bring minerals like manganese, selenium, iodine, iron, phosphorus, zinc, magnesium, copper, potassium. Sodium is just part of the total mineral package. And like all seafood, mussels are a source of omega 3 fatty acids (1 mg per 100 grams cooked).
Linguine – Refined durum wheat slow dried bronze cut imported from Italy. Refined grain has the fiber removed. The linguine is deliciously chewy when cooked al dente, but had I used whole wheat linguine, the fiber count would have been higher.
My pasta amounts are small by American standards. The usual amount of pasta listed in most recipes is 2 ounces (56 grams) per person. The bigger the portion size of pasta, the more calories you put on the plate
Olive Oil – Extra virgin olive oil from trustworthy brand harvest date clearly marked. Use within a year or two of harvest.
Dry Vermouth – Good quality imported vermouth. White wine is a good substitute.
Nutrition Analysis per 1/2 recipe: 520 calories, 25g fat, 470mg sodium, 35g carb, 28g protein.
CONTAINS: SHELLFISH, WHEAT