Mussels: noun any of a number of bivalve mollusks with a brown or purplish-black shell• a marine bivalve that uses byssus threads to anchor to a firm surface (family Mytilidae, order Mytiloidea), including the edible mussel (Mytilus edulis). • a freshwater bivalve that typically lies on the bed of a river, some species forming small pearls (family Unionidae, orderUnionoida).ORIGIN Old English mus(c)le, superseded by forms from Middle Low German mussel, Middle Dutch mosscele; ultimately from late Latinmuscula, from Latin musculus (see muscle ).
I love mussels! Like many other people, my first experience with mussels were the pizzeria mussels smothered in a hot marinara sauce. Yum!
They were always a welcomed accompaniment to a late-night pizza at my parents’ house.
Since then my culinary horizons have expanded and I’ll eat mussels in any way, shape or form. One of my favorite recipes is my Mussels in White Wine & Garlic. When I make a few pounds of PEIs there’s never a drop left or a piece of Italian bread (you have to dunk) afterwards.
Here is my recipe for mussels:
Jacqui’s Steamed PEI Mussels
2-4 lbs PEI mussels
x virgin olive oil
crushed red pepper flakes
4-6 garlic cloves or more – minced
2 tbsp butter
Heat stockpot. Add oil and warm. Add garlic, pepper flakes, rosemary, thyme & cook until garlic begins to brown. Add cleaned mussels, salt and pour white wine over. Cover pot and cook for approx 6 minutes until mussels open.
When cooked through, remove mussels with slotted spoon. Add butter to sauce to thicken. Pour sauce over mussels, serve.
For lo cal version – omit butter and add fresh herbs from the garden.
I’m not a big measurer, so use your own judgement. I hope you like them.
What’s your favorite way to make mussels?
© 2011 J. H-M and CultureChoc2010.
Definition courtesy of my MAC’s dictionary.
- Delectable Mussels Chorizo with Mango Aioli-An Evening with Chef Irie Spice (abetterconceptinc.wordpress.com)