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, a...