Mussels

At our farmers market, you can purchase vegetables, cheese, baked goods, and seafood. Seafood? Can you tell we live near the coast? Normally, there are several vendors who provide free samples. One of these samples are mussels. My son loves them. He tries to get me to purchase him a bushel all the time. Occasionally, I will break down and buy them.

I am not a fan of mussels but I have no problem cooking them up. If you like mussels, you really need to make this recipe. It always smells so good. 

Wild Mussel Recipe
2 Tbsp olive oil
2 Tbsp butter
3 cloves of garlic
1 shallot, chopped
1/4 cup fresh herbs (I used basil, parsley, chives, and oregano)
1/2 cup Riesling wine
2 lbs. mussels, rinsed (throw away any open mussels)

Directions:

1. In a large pot, heat the oil over medium heat.
2. Add the butter to the pot and saute until melted.
3. Add the garlic, onion, and the herbs. Saute for about 4-5 minutes.
4. Add the wine and bring to a boil.
5. Add the mussels to the pot and cover.
6. Cook until the mussels opened about 5 to 10 minutes.
7. Cook for about 3 more minutes after the mussels have opened. 
8. Pour the mussels with the broth into a large serving dish.
9. Serve with crusty bread. 
10. Use the broth for dipping the bread and mussels.

Receipe adapted from Blue Dragon Mussels Wagon.

Did you already know...
-Mussels can live to be 50 years old.
-Male mussels have pale white meat while a female has an orange color.
-Wild mussels have a bluish black shell with white erosion spots and maybe barnacles. Cultured mussels will have a shiny bluish black shell.