Savor the Shellfish Extravaganza: Indulge in a Scrumptious Bowl of Bivalves this Autumn

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Gone are the days when oysters were limited to months ending in R. Thanks to advancements in aquaculture, cultivating shellfish has become a year-round practice, ensuring their availability and safety. Nonetheless, autumn presents an opportune moment to savor the irresistible delicacy of mussels, as they reach their succulent peak during this season.

That is because mussels reach their point of maturation later in the year, following spring and summer spawning. As the weather cools down, you can enjoy the plumpest and most flavorful mussels.

Mussels are an excellent source of low-fat, low-calorie protein. Additionally, they are abundant in omega-3 fatty acids. According to Joshua Stoll, an associate professor at the University of Maine's School of Marine Sciences and cofounder of the Local Catch Network, mussels provide more than twice the amount of protein as a hot dog, along with a variety of essential micronutrients.

Blue mussels are featured in a spicy thai red curry sauce. Mussels are a low-fat, low-calorie source of protein that are rich in omega-3 fatty acids.

Farmed mussels not only offer affordability and accessibility but also make a sustainable seafood option. Their filter feeding behavior promotes a healthy environment by purifying the surrounding water from impurities. Additionally, a recent study revealed that mussels produce significantly fewer greenhouse gas emissions compared to other farmed protein sources like beef, lamb, and pork.

If youve only ever slurped up a bowl of mussels at a restaurant, nows the time to make them at home. Heres how to get your fill this fall.

How to prepare mussels

Remember that mussels remain alive until they are cooked, and it is essential for them to stay alive and continue breathing until they are ready to be cooked. In order to maintain their freshness, even if you plan on consuming them within a few hours, it is crucial to promptly remove them from their packaging bags.

Salmon are a great source of omega-3s, which is a part of a healthy diet, according to The National Institutes of Health.

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No need to ice your mussels, just ensure they remain chilled until you're ready to prepare them. A recommended technique is to gently transfer the mussels into a spacious colander and place the colander inside a sizable bowl. This approach maintains the mussels' coolness without immersing them in water, which would be detrimental to their survival. Loosely cover the mussels with a moistened dish towel and refrigerate for a maximum of 24 hours.

Bagged mussels typically receive a basic cleaning prior to purchase, yet they may still contain residual grit. Thus, a thorough scrubbing is essential to ensure their preparation. Interestingly, this step can be seen as the most challenging aspect of cooking mussels at home, even though it requires minimal time and effort.

The mussels must be given a thorough scrub to ensure all traces of grit are removed. Gently use a vegetable brush or an old toothbrush while running cool water over them.

Scrub each mussel individually with a vegetable brush or an old toothbrush under cool running water. Then, place them in a colander to remove excess water. Ensure that all mussel shells are firmly closed. If you come across an open shell, tap it gently on the counter or the sink. If it doesn't close after a few minutes, discard it as the mussel is no longer alive. Immediately discard any mussels with cracked shells.

You may also notice some grassy fuzz protruding from the area where the two shells of the mussel meet. This is the beard, which can be easily removed. Simply grip the threads and pull, extracting the beard from between the shells. No need to worry if a few small pieces remain, as they are still edible parts of the bivalve.

If you wont be cooking and eating your mussels immediately, use the colander method as noted above to store the mussels until youre ready to use them.

How to cook mussels

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Unlike shucking oysters, steaming mussels is a breeze. You can even use plain water for cooking, resulting in perfectly cooked mussels. However, why settle for plain when you can enhance the flavor?

Burrata cheese accompanied by melon and jambon with nasturtium leaves, cucumber, soft goat cheese, bell pepper, figs, cherry tomatoes, and rye bread canapés topped with smoked salmon, cucumber, and onion. To complement these flavors, there are also crackers, peaches, and a hint of lavender.

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That's where the excitement begins. By using the following basic ratio, you can customize the flavor profile of your mussels on each occasion. Feel free to experiment with different ingredients. (Tip: This technique works equally well for clams, so why not try a double batch with both shellfish if you're feeling adventurous.)

For every 2-pound bag of mussels, you will require the following:

- Approximately 2 tablespoons of fat for sautéing, usually olive oil or butter.

- A handful of aromatic ingredients, such as garlic, garlic scapes, shallots, onions, or leeks. The intensity of these alliums varies, so choose according to your personal preference. I generally use no more than 1/4 cup of minced aromatic ingredients in my cooking.

- Liquid for steaming. About 1 cup will yield a sufficient amount of broth for dipping crusty bread or fries. Popular choices include white wine, broth, beer, or cider.

Farmed mussels are affordable and widely available, and they also make a sustainable seafood choice.

To cook: In a large Dutch oven or heavy-bottomed pot, heat the olive oil or butter over medium-low heat. Add the aromatics and cook for 3-4 minutes until they begin to soften. Increase the heat to medium, pour in the liquid, and simmer until it starts to bubble.

Add the cleaned mussels to the pot, cover it, and cook for approximately 8-10 minutes until all the mussels have fully opened. Any mussels that remain closed should be discarded to avoid the risk of food poisoning. (Seriously, do not consume them.)

Serve the dish alongside slices of toasted crusty bread, indulge in homemade crispy fries, or bake a bag of frozen potatoes. There's no judgment here.

Mix up your flavorings

Now that you have the basic technique for steaming mussels down pat, its time to experiment. Try any of these recipes or go off-book and make up your own favorite mussel meal.

• Tomato-garlic broth mussels• Creamy Spanish mussels with hard chorizo• Mussels steamed in beer• Steamed mussels in white wine and olive oil• Mussels cooked in coconut milk

Casey Barber, the editor of the website Good Food Stories, is a talented food writer and artist.