So, let’s learn how to steam a pan of mussels and impart a little bit of flavor upon them as we do so!

Ingredients

• 2 pounds mussels
• 4 ounces dry white wine
• 2 ounces vegetable broth
• ½ lemon, sliced
• 1 tablespoon parsley
• 4 cloves garlic, minced
• Olive oil

Instructions

Start off by de-bearding and cleaning the mussels. De-bearding refers to removing the “beard,” a piece of green material you will see hanging out of the closed shell. You can clean them by vigorously rinsing and cleaning with a brush under cold water.

As you are doing this, add the garlic into a large, moderately deep saucepan along with a dash of olive oil. Sautee the garlic for about a minute or two on medium heat, or until aromatic.

Add the mussels to the pan, and then add the dry white wine and vegetable broth. Squeeze the juice of half of a lemon into the pan as well, and then sprinkle the parsley on top of the mussels.

Cover and allow to steam to form, cooking the mussels. After about 4-5 minutes, the mussels should open up, signifying that they are done.

Bon appetit!

The post Learn to Steam Delicious Mussels appeared first on thedancingcucumber.com.

Not only are mussels delicious, but they can also be considered one of the ocean’s top superfoods! Here’s why.

They’re Rich in Selenium

While we might not typically associate antioxidants with shellfish, mussels are packed full of selenium, one of the most powerful ones that your body can use. In addition to helping metabolism and thyroid function, they also help destroy free radicals in your body.

They’re Packed with Protein

Did you know that a whopping 25% of mussels by weight is protein? That’s right, mussels aren’t only low fat, they also contain huge portions of protein. In fact, eating just 200 grams of them satisfies your recommended daily intake of this crucial nutrient!

So Much Iron!

In addition to selenium and protein, mussels contain a big dose of iron. This mineral is crucial for our health, helping our body make hemoglobin—a protein that helps transport oxygen from the lungs to body tissues.

The post 3 Reasons Why Mussels are an Underrated Superfood appeared first on thedancingcucumber.com.

Buying

Mussels are one of the seafood you’ll enjoy much more when it’s fresh. Sure you can get them frozen or tinned, but the flavor and texture can’t be beaten with fresh ones. When buying mussels, try and get ones that have tightly closed shells and that have a fresh, briny smell. For the main course, you should get about one pound per person and for an appetizer, about half of that.

Storing

Because mussels are living, it’s important to store them properly. If you plan on eating the mussels within a day or two, nestle them in a bowl and cover them with a damp kitchen towel. Avoid storing them in airtight containers or plastic bags as this will suffocate them.

Prepping

Before you eat them, move them to the sink and rinse them off. Any cracked ones should be discarded as they’re probably dead. To check if the mussels are still alive, tap the shells gently against the counter and if they close, they’re okay to eat. For mussels that still have their “beards” attached (the wiry threads used to attach themselves to surfaces), remove them before cooking.

Cooking

One of the beautiful things about this seafood is that its mild flavor makes it versatile for any cuisine. Some things you can pair them with include a cream-based sauce, a tomato-parsley recipe, or Thai flavors. Remember that mussels cook quickly, so lay out all your ingredients before you start cooking them.

The post Have You Been Sleeping on Mussels? Here’s How to Enjoy Them appeared first on thedancingcucumber.com.

So, let’s learn how to steam a pan of mussels and impart a little bit of flavor upon them as we do so!

Ingredients

• 2 pounds mussels
• 4 ounces dry white wine
• 2 ounces vegetable broth
• ½ lemon, sliced
• 1 tablespoon parsley
• 4 cloves garlic, minced
• Olive oil

Instructions

Start off by de-bearding and cleaning the mussels. De-bearding refers to removing the “beard,” a piece of green material you will see hanging out of the closed shell. You can clean them by vigorously rinsing and cleaning with a brush under cold water.

As you are doing this, add the garlic into a large, moderately deep saucepan along with a dash of olive oil. Sautee the garlic for about a minute or two on medium heat, or until aromatic.

Add the mussels to the pan, and then add the dry white wine and vegetable broth. Squeeze the juice of half of a lemon into the pan as well, and then sprinkle the parsley on top of the mussels.

Cover and allow to steam to form, cooking the mussels. After about 4-5 minutes, the mussels should open up, signifying that they are done.

Bon appetit!

The post Learn to Steam Delicious Mussels appeared first on thedancingcucumber.com.

Not only are mussels delicious, but they can also be considered one of the ocean’s top superfoods! Here’s why.

They’re Rich in Selenium

While we might not typically associate antioxidants with shellfish, mussels are packed full of selenium, one of the most powerful ones that your body can use. In addition to helping metabolism and thyroid function, they also help destroy free radicals in your body.

They’re Packed with Protein

Did you know that a whopping 25% of mussels by weight is protein? That’s right, mussels aren’t only low fat, they also contain huge portions of protein. In fact, eating just 200 grams of them satisfies your recommended daily intake of this crucial nutrient!

So Much Iron!

In addition to selenium and protein, mussels contain a big dose of iron. This mineral is crucial for our health, helping our body make hemoglobin—a protein that helps transport oxygen from the lungs to body tissues.

The post 3 Reasons Why Mussels are an Underrated Superfood appeared first on thedancingcucumber.com.

Buying

Mussels are one of the seafood you’ll enjoy much more when it’s fresh. Sure you can get them frozen or tinned, but the flavor and texture can’t be beaten with fresh ones. When buying mussels, try and get ones that have tightly closed shells and that have a fresh, briny smell. For the main course, you should get about one pound per person and for an appetizer, about half of that.

Storing

Because mussels are living, it’s important to store them properly. If you plan on eating the mussels within a day or two, nestle them in a bowl and cover them with a damp kitchen towel. Avoid storing them in airtight containers or plastic bags as this will suffocate them.

Prepping

Before you eat them, move them to the sink and rinse them off. Any cracked ones should be discarded as they’re probably dead. To check if the mussels are still alive, tap the shells gently against the counter and if they close, they’re okay to eat. For mussels that still have their “beards” attached (the wiry threads used to attach themselves to surfaces), remove them before cooking.

Cooking

One of the beautiful things about this seafood is that its mild flavor makes it versatile for any cuisine. Some things you can pair them with include a cream-based sauce, a tomato-parsley recipe, or Thai flavors. Remember that mussels cook quickly, so lay out all your ingredients before you start cooking them.

The post Have You Been Sleeping on Mussels? Here’s How to Enjoy Them appeared first on thedancingcucumber.com.