Wednesday, April 15, 2015

Naked Mussels

One of my 'must do's' whenever I get to the east coast in the summer is have a big pot of mussels fresh from the ocean.  There's just something about spending the morning puttering around on the Atlantic, anchoring just off shore, picking a batch straight off the ocean floor, starting a fire on the beach & eating until you almost puke.  This is how we spent our Saturdays growing up.  I wouldn't trade it for anything.

While fresh mussels can be tricky to find on, as we Newfoundlander's would say, the 'mainland' . You can on occasion find them in the seafood section of the deli.  Don't bypass these little morsel's.  They are tasty, easy to prepare, and extremely good for you.

'Naked' Mussels


1 bag fresh mussels (I prefer ones from Newfoundland but the PEI variety are good too)


1. Wash the mussels in cool water to rinse any sand away and cut with scissors or pull out any byssus (threads) that are exposed.  Give a light tap on any mussels that are slightly open if they close up again they are good if they don't then discard.

2. In a large pot with about 1/2 inch to 1 inch of boiling unsalted water add all the mussels and let steam for 5 - 7 minutes.  Do not over cook.  They are done when the shell opens wide.  Strain and serve. Don't worry about the different colours of the meat.  They vary from pale whitish (male) to orange (female).

I almost always like to eat them 'naked' over heavily sauced; you can add a little something just by warming about 1/2 cup of Italian dressing in the microwave and drizzle over the strained mussels. No need for fancy white wine sauces or anything like that.  You basically get the same affect with the dressing; a little zing from the vinegar & seasonings and the smoothness of the oil.

Stay Sweet!