For a casual seafood supper, mussels fit the bill perfectly. They are easy to make, inexpensive and very versatile. With a small amount of preparation, dinner can be on the table in less than 20 minutes.
Fresh is Best
The key to enjoying mussels is to buy from a reputable fishmonger with quality products. Mussels are cooked alive so any that are dead in their shell prior to cooking must be discarded. Prince Edward Island is a major source for mussels, producing over 37 million pounds of the shellfish last year (source: Prince Edward Island Aquaculture Alliance). P.E.I. mussels are typically sweet and tender – a true taste of the East Coast. There used to be an old rule that mussels should only be eaten during months with ‘R’ in their name (i.e. the colder months - September to April) but modern farming and refrigeration techniques mean mussels are now available in North America year round.
Preparing the Mussels
To prepare mussels for cooking, rinse them in cold water and pluck off any ‘beards’ that are present on the shell. The ‘beard’ is a moss-like growth that keeps the mussel attached when it is growing in the water. Soak the mussels for about 15 minutes in a large bowl of cold water to ensure they are clean and free of grit. Make sure all mussel shells are tightly closed before cooking. If a shell is slightly open, give it a light tap on a hard surface - if it doesn’t close up, the mussel may be dead and it should be discarded.
Cooking and Serving
Mussels need to steam for about 10 minutes to cook and their shells will open once they’re done. Inspect cooked mussels before serving and throw away any that do not open. Do not force closed shells open – this is an indication that the mussel is dead and may cause illness if consumed.
To serve mussels, pour into a large serving bowl and ladle the cooking juices over them. An empty mussel shell can be used as ‘pincers’ to extract the mussel meat from remaining shells (a fork works fine as well). Place an empty bowl nearby for the discarded shells. A crusty loaf of bread is also a nice accompaniment to soak up extra sauce. For a heartier meal, mussels are often served with French fries (frites) as well.
Mussels in a Leek Cream Sauce
Makes about 50 mussels
- 2 lbs. (907 g) mussels, cleaned and inspected (see instructions above)
- 4 medium or 3 large leeks, white and light green parts only
- 2 Tablespoons neutral oil, such as canola or safflower
- 1 clove garlic, chopped
- 1 Tablespoon chopped fresh thyme or 1-1/2 teaspoons dried
- 1 cup dry white wine
- 2 Tablespoons tomato paste
- ½ cup whipping cream
- Salt and pepper, to taste
- Chopped thyme or parsley to garnish – optional
- Trim the leeks of any roots and tough green tops. Slice them lengthwise down the middle and run under cold water to ensure any sand is rinsed from their layers. Pat the leeks dry and cut into thin ‘rings’, about ¼” thick.
- In a large stockpot with a lid, heat the oil on medium-high heat. Add the chopped leeks and let cook until they begin to soften, about 5 minutes. Add garlic and thyme and let cook for another minute, stirring occasionally.
- Pour in the wine and stir the tomato paste into the mixture until thoroughly combined. Dump in the cleaned mussels.
- Put the lid on the pot and let the mussels steam for 10 minutes. Check on them after 10 minutes and if a lot of the shells are still closed, let them steam for another 2 minutes.
- Remove pot lid and stir in the cream. Discard any shells that haven’t opened. Season with salt and pepper and pour into a large bowl. Garnish with chopped parsley or thyme if desired.
 |
 |
