Cultivated mussels have some advantages over wild varieties: The waters they grow in are pristine and constantly monitored, plus they're sustainable, making them an eco-friendly seafood choice. Cooking mussels is simple if you know the right moves. Here, helpful tips from Taylor Shellfish Farms in Shelton, Washington, a Puget Sound farm that's cultivated mussels since the 1890s.
• Buy live mussels. It's OK if the shells are open as long as they shut quickly after a gentle tap. If the shells stay open, toss them out.
• Place mussels in a large bowl in the refrigerator with a damp towel draped over the top. (Soaking in water suffocates them.) If storing on ice, drain accumulating water often.
• Err on the side of safety; store only up to three days in your refrigerator.
• Before cooking, "debeard" the mussels: Pull the fuzzy threads toward the hinge of the shells to detach and discard them-or ask your fishmonger to remove them for you.
• Don't undercook. Perfectly cooked mussels are plump, round, and sweettasting. They take only about 5 to 10 minutes to steam-when shells are open, they are done! -Julia Rutland
STEAMED MUSSELS WITH ROOT VEGETABLES
ACTIVE: 20 min.
TOTAL: 30 min.
2 Tbsp. olive oil
1 cup diced onion
2/3 cup diced carrot
2/3 cup diced turnip
2/3 cup diced parsnip
1 Tbsp. chopped fresh thyme or
1 tsp. dried thyme
½ tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup dry white wine
2 lbs. mussels, scrubbed and debearded
3 Tbsp. crème fraîche
Crusty bread
1. Heat olive oil in a Dutch oven or large heavy pot over medium heat. Add onion and next 6 ingredients; cook, stirring occasionally, 6 to 8 minutes or until vegetables are tender.
Denne historien er fra Winter 2023-utgaven av Coastal Living.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra Winter 2023-utgaven av Coastal Living.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
CAPE CODDER
With its ruby red cranberry hue, this sublimely simple cocktail joins the holiday fun in winter as nimbly as it reigns as summer's happy hour essential for New Englanders from Maine to Massachusetts.
MIZNER & ME
What better way to explore Palm Beach than with the ultimate guide and bon vivant? JANCEE DUNN locks arms with the resort's visionary architect, Addison Mizner, to explore the enclave's legendary sites
Tropical Obsession
BRING THE BEACH TO ANY HOLIDAY WITH AN ICEBOX PIE THAT'S A PIÑA COLADA ON A PLATE
BAHAMIAN BASE CAMP
A magical compound in Nassau's historic Old Fort community is a relaxed gathering place for a large, London-based family
old soul
A restrained, rustic getaway off South Africa's Western Cape bows to the regal landscape
Caribbean Queens
Meet the six islands—and their showstopping stays that should be at the top of your winter escape vacation list
elements of surprise
A SOUTHERN CALIFORNIA FAMILY REIMAGINED THEIR MEDITERRANEAN HOME AS A MODERN OASIS WHERE EVERY SPACE AND DESIGN DETAIL UNFOLDS LIKE A SECRET
ST. ELSE WHERE
Part of the U.S. Virgin Islands, St. Croix is often overlooked compared to her sister islands of St. Thomas and St. John to the north. But a visit to this lesser-known gem reveals a place rich in gifts from deep culture and history to fantastic food, beautiful beaches, and a soulful style that may have you yearning to stay
Character-Driven
On Florida's Siesta Key, a family built their forever house from the ground up, fashioning a home that could fool even a local into believing it had been there all along
ELEUTHERA'S CULTURED CLUB
Are you actually staying here? You'll quickly get used to this question if you're lucky enough to occupy one of just 11 cottages, suites, and villas at The Potlatch Club, Eleuthera's dreamy, intimate new boutique resort.
