5 lbs. fresh mussels
1 Tbsp. freshly chopped parsley
½ fennel, finely diced
1½ cup white wine
2 Tbsp. shallots, finely chopped
¼ tsp. chili flakes
zest of one lemon
1 tsp. butter
1. Rinse mussels under tap water. Tap mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
2. In a large pot, melt butter and sauté shallots, fennel, parsley, until translucent; add chili flakes.
3. Add mussels, white wine and cover pot and bring to a gentle boil to open mussels. Add lemon zest.
4. Season to taste with salt, pepper if needed (mussel stock is often naturally salty).
5. Pour into a platter. Serve immediately.
LEFTOVER BROTH IDEAS
Use the flavourful liquid in a variety of ways to add depth and a hint of the sea
► Enhance pastas, chowders, casseroles, soups or risotto with a ladle or two of extra broth
► Pour broth in ice cube trays and freeze to use later as base for stocks & sauces
► Add broth to cocktails, like a savoury bloody mary
Did You Know?
⇨ Mussels have more iron and vitamin B12 than beef.
⇨ An average serving of mussels has 18g of protein, an excellent source of iron, a factor in red blood cell formation. An average serving of mussels has 5mg of iron.
⇨ Mussels are filter feeders and filter 0.5 to 1.25 gallons of water every hour.
This original food article first appeared in the Fall 2022 issue of City Style and Living Magazine.
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