Mussels for Mom
There’s something so perfect about eating shellfish. Some people might say that it’s sensual because mussels, shrimp, oysters and clams are typically eaten with our hands. But, for me, it’s the pace that makes the impact. You really have to slow down to eat and enjoy crustaceans. Cracking the shell, picking out the meat, going back in again until you’ve pulled out every morsel. I love the fact that eating shellfish forces me to slow down and savour. Add some good wine and company, and you’ve got the makings for a perfect meal. (But, no slurping!)Since Sunday is Mother’s Day, I thought I’d post this recipe from the Mussel Industry Council. Enjoy the day and let the minutes pass slowly.
Tomato-Basil Mussels over Pasta
2 lb (1 kg) fresh cultured blue mussels
2 tbsp (30 ml) olive oil
1⁄4 cup (50 ml) green onions, sliced
1 clove garlic, minced
1 can (19 oz) (540 ml) tomatoes, drained and chopped
1⁄2 cup (125 ml) dry white wine or chicken stock
1 tsp (5 ml) dried basil
1⁄4 tsp (1 ml) tabasco sauce
1 tsp (5 ml) balsamic vinegar
1 pinch salt and pepper, to taste
1 package pasta of choice
1. Rinse the fresh blue mussels in tap water.
2. Heat oil in a large saucepan. Add 2 tbsp (25 ml) of the onions and garlic. Sauté until softened, 1 to 2 minutes. Add the tomatoes, wine (or chicken stock), basil and Tabasco sauce and bring to a boil.
3. Add the fresh blue mussels. Cover and steam until mussels open, 3 to 5 minutes. Discard any mussels that do not open.
4. Transfer the fresh blue mussels to a serving bowl. Stir vinegar into the tomato mixture and season with salt and pepper to taste. Pour over mussels and sprinkle with remaining onion. There are two options with this recipe –remove mussel meat and add to the sauce or add the whole mussels to the sauce.
5. Serve with rice or pasta.
Enjoy with Pinot Grigio.