Steamin’ Mussels
Amber's Linguini and Mussels
I love mussels and have for years and years. I recently taught a class on Greek food and included a recipe for stuffed mussels that was a real hit. It was a traditional take on them but it got me to thinking that most people don’t really know what to do with them. The reactions I had proved that they are under eaten by many people because of a lack of knowledge about how to properly prepare them.
So, let’s get that issue out of the way: Mussels are a form of shellfish that grow in saltwater. (Although there are freshwater ones, they are not generally considered fit for human consumption) Their outer shells tend to be black, dark brown or brownish blue and their inner parts are generally a soft yellow or peachy colour. The mussel grows by attaching itself to rocks or reefs by it’s beard; a collection of hairlike tentacles. It then eats small micro plankton that live in seawater. When cultivated, the most common way they grown is attached to large ropes that are submersed in the sea. The best time of year to eat them is in the calendar months that end in ‘ber’ like September, October, November and December.
In order to cook them, they need to be rinsed, any broken shelled ones discarded and trimmed of their beards. They must also be alive before you cook them. They can live for up to 8 days out of the sea as long as they have air to breath and are kept cold. In order to cook, they require little else than a gentle steam for 3-4 minutes. I like to fill and wok or large pot with a couple inches of liquid; water, stock or wine, sea salt and bring it to a boil. After the liquid is boiling, add the mussels and cover, over high heat, for 3-4 minutes. When you lift the cover, the mussels will be opened and perfect. If any of them do not open, discard them and eat the rest.
Here is my recipe for the meal pictured above:
Recipe: Amber’s Linguini and Mussels
Ingredients
- 1 lb. of fresh mussels, cleaned and de-bearded
- 1 cup of white wine or stock
- 1 tbsp. of Italian Flavour
- 1/2 cup of cream
- 1 lb. of linguini, cooked al dente
- Parmesan cheese, for garnish
- Parsley, for garnish
Instructions
Cook the linguini in a separate pot of boiling, salted water. Meanwhile, in a large wok or pot with a tight fitting lid, bring the wine or stock to a boil over high heat. Add the Italian Flavour and mussels, covering the pot. Set the timer for 4 minutes and allow them to steam. Remove the lid and add the cream to the mussels, stirring to coat. Add in the freshly cooked linguini and toss everything together. Garnish with grated cheese and parsley and serve.
Microformatting by hRecipe.
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