P.E.I. Mussels with Roasted Tomatoes, Green Garlic and Preserved Lemon
Sustainably rope-grown in the cold waters surrounding Prince Edward Island, these plump, tender mussels are steamed over a reduction of white wine, saffron and preserved lemon, with green garlic, roasted tomatoes and shaved fennel. Served over gluten-free, non-GMO corn pasta with fennel fronds and crunchy sea salt..
P.E.I. Mussels with Roasted Tomatoes, Green Garlic and Preserved Lemon
Consumed by humans for thousands of years, mussels are an excellent source of protein, vitamin B12, iron and selenium.
“Mussels must be thoroughly cleaned and rinsed several times before cooking; wild mussels will need to be scrubbed with a stiff brush to remove any barnacles, sand or grit and their beard must also be removed. This can be done by giving the beard a forceful tug with your fingers and pulling it away or by cutting it off with a small and sharp knife.
Rinse the wild mussels several times but do not let them sit in water, as freshwater will kill them.
Farmed mussels will have already been prepared for cooking and it will suffice to just give them a quick rinse under a running tap of cold water.” –helpwithcooking.com
Trivia: the pale white meat indicates a male mussel, while the females are a yellowish rust color.
Cage Free Family said,
February 12, 2011 at 7:49 pm
Hmm… never had mussels. Or oysters.
Somehow they make me think of those escargot you ordered on my 18th birthday…
Looks so yummy though.
Ren said,
February 12, 2011 at 8:08 pm
These are nothing like escargot. A little like oysters, with a fresh sea taste & firmer texture. I think you’d like these!
Mark said,
February 12, 2011 at 8:30 pm
I never knew you could distinguish the sex by the meat. The dish looks outstanding also. Great work.
Ren said,
February 12, 2011 at 9:03 pm
Thanks a lot! As far as I could tell, there’s no difference in taste or texture between the two.
Friday Pin-Ups: A Ray of Sunshine | Crumb: A Food Blog said,
February 24, 2012 at 9:44 am
[...] ediblearia.com via Isabelle on [...]
Baba said,
August 4, 2012 at 12:30 pm
Is there a link on your website for this recipe! I have a bag of mussels in my frig for tonight’s dinner! Thanks…..