Posted on March 1, 2011 at 11:25 AM
Tuesday, Mar 1 at 8:30 AM
We love food and cooking here on new day - and we recently heard something we didn't know before. Mussels are very low in fat and high in the healthy omega-3 fatty acids! But many of us don't really know how to incorporate mussels into our diet.
Mussels are a staple in French cooking, so we asked Shannon Galusha, the executive chef from Bastille Cafe and Bar to help us out.
Bastille Café & Bar
Executive Chef, Shannon Galusha
1 bunch Bastille Rooftop parsley
2 each Garlic clove
1/2 cup Extra virgin olive oil
2 T Capers, rinsed
To taste Salt
To taste Fresh squeezed Meyer lemon juice
2 T Butter
2 oz White wine
As needed Water
Wash the parsley in cold water making sure it’s very clean. Dry the parley with a towel gently and pick the leaves from the stem. Place the parsley leaf, capers and garlic cloves in a blender. Add half the oil and start blending. Making sure all contents are being processed evenly and adding splashes of water to hold the emulsification together. Gradually add the remaining oil until a smooth evergreen puree is formed. Season to taste with salt and lemon juice. Place in refrigerator to set.
About Taylor Shellfish Farms:
Located in Shelton, Washington, Taylor Shellfish Farms has been committed to clean water sustainable growing practice for over 100 years. Bastille uses Taylor’s large Mediterranean mussels that are spawned with controlled water temperature in Taylor’s state-of-the-art hatchery. Mussel seed is nurtured with cultivated micro algae until hardy enough to be suspended on mesh ropes from rafts in the nutrient rich waters of South Puget Sound. Rope cultivating creates a fresh never muddy taste, which is perfect for the bright clean flavor of Bastille’s Moules Persillade.
3lbs Taylor Shellfish large Mediterranean mussels
Rinse mussels in cold water. Clean the grit off the shells and remove beards from mussels. Store in a cold place with a damp towel over them.
Warm a pot on a medium flame. Add a tab of butter, the mussels and about two ounces white wine. Cover and allow the mussels to cook for about 3-5 minutes, or until the shells begin to open. Spoon in about 2 ounces of the Persillade sauce and season further with lemon juice. Serve immediately and enjoy!