Mussels, found in fresh and saltwater, have been being consumed by humans for thousands of years. During the 1970s, cultivation of mussels began in North America, with 80 percent produced on Prince Edward Island in Canada. This nutrient-packed food can be prepared in a variety of ways including smoked, boiled, steamed, roasted, sautéed, or grilled. Mussels must be kept alive until being cooked, because once they die enzymes quickly break down the meat, making it unpalatable. Historically mussels that fail to open during cooking were discarded; however, research done by marine biologist Nick Ruello found that 11.5 percent of mussels fail to open during cooking, but when forced open, 100 percent were adequately cooked and safe to eat.
Recipe Servings: 2
+ 20 minutes resting
Ingredients
Directions
- Inspect each mussel and discard any that are cracked or chipped. If any are open, tap them on the counter to see if they close. If they don’t close, discard them.
- Soak the mussels in a bowl of water for about 20 minutes.
- Remove the mussels’ beards (fibers that emerge from the shell) by pulling them out away from the shell until they come off. Complete this step just before cooking or the mussels will die and spoil.
- Clean each mussel using a firm brush to remove any sand or odd barnacles.
- Rinse the cleaned mussels under cold water.
- Melt the butter over medium heat in a small saucepan.
- Add the garlic and cook for 1 minute.
- Add the wine and bring it just to a simmer before removing it from the heat and stirring in the parsley.
- Tear off a piece of 18-inch wide heavy foil at about 36 inches long. Fold it in half to make an 18-inch square. Place the mussels in the center of the foil bringing the opposite edges together with a double fold to enclose the mussels, leaving space for steam to build up.
- Place the foil packet on the grill rack directly over medium-high heat.
- Grill for 8–10 minutes or until shells open.
- Pour the mussels and any liquid into a large serving bowl.
- Transfer the butter mixture into small bowls for dipping and serve immediately with the mussels.
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