Flex Those Mussels!

Yes, you read that right. Mussels. . .tender, plump and tasting of the ocean. They're low in calories, provide almost no carbs, and they're easy to obtain and prepare.

Although the tendency for most fish and seafood is toward wild-caught, when it comes to mussels, I prefer farm-raised. This shellfish, grown on wires or ropes will have little to no sand or grit. Wild-caught always will. It's your choice.

With any bivalves, I prefer to allow them to purge themselves, for about an hour, in cool water. Very simply, take the mussels and place them in a pot that holds plenty of water and cover them to the top. I recommend that the water be changed every 15 minutes for the hour, then you can go ahead and cook them. If there is any sand or grit, it is likely to be expelled by the shellfish when taking in fresh clean water.

Pour off all the water from the pot, except for about a cup. Put it on high heat and allow that water to come to the boil. Place a top on the pot, allowing the mussels or bivalves to open. If you have more than a pound or two, it's a good idea to give them all a stir so that heating will be consistent throughout the group of shellfish. Keep in mind, but as the shellfish open, they will be releasing their own juice, adding to the steaming liquid. So although one cup of water may not sound like a lot, you'll probably end up with more than a pint of broth at the bottom of the pot for about 2 lb of mussels.

Mussels and other shellfish should be eaten as soon as they're steamed. Bring the pot to the table, put it on a trivet and go to it! And all that great broth? You might want to have some crusty toasted bread handy to mop it up. You can also save any extra broth to make great seafood chowder. Flex those mussels!

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