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..
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.