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.
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Bu hikaye Coastal Living dergisinin Winter 2023 sayısından alınmıştır.
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