Mussel

Chewy texture Earthy-sea flavor, similar to clams Bluish black or green shell with orange or cream colored meat

Alternative species: Hard or soft shell clams, well scrubbed oysters, or scallops shells Number of Servings:  4 Ingredients:  30-40 Good-size mussels, cleaned and debearded 1/2 Cup dry white wine 1 Tablespoon olive oil 1 Clove garlic, minced 1 Tablespoon fresh lemon juice Instructions:  Place the mussels in large pot with the wine and the olive oil. Steam over medium-high heat, shaking occasionally, just until the mussels are open, about 10 minutes. Remove from the heat and take the mussels from the pot. While they cool slightly, strain the liquid using a strainer, lined with cheesecloth, and return it to the pot; add the garlic and cook, stirring, over medium-high heat until there are only 2 tablespoons of liquid left. Remove the mussels from their shells and add them to the sauce with the lemon juice, reheating gently. Serve hot at room temperature, with toothpicks.

Here is a perfect recipe to start off any entree. Celebrate the upcoming holidays with this festive starter dish. This month treat yourself and your family to shrimp! It’s healthy and delicious and can be prepared in a variety of ways. Number of Servings:  4 Ingredients:  2 teaspoons minced ginger 1 cup sliced scallions, 1/4 inch thick 1/8 to 1/4 teaspoon red chili flakes Two 14.5 oz cans reduced sodium chicken broth 12 medium mussels, scrubbed 1/2 pound bay scallops, rinsed 1/2 pound medium shrimp, peeled & deveined Instructions:  Combine ginger, scallions, chili flakes and broth in a large saucepot. Bring to a boil, then reduce heat and simmer for ten minutes over medium high flame. Stir seafood into pot and cover. Simmer over medium heat for 3 to 4 minutes, until mussels open, scallops are opaque and shrimp turns pink. Serve immediately.

Number of Servings:  4 Ingredients:  1 bag mussels (2 lbs.) 1/2 cup white onion, chopped 1/2 cup prosciutto, chopped 2 cloves garlic, chopped 2 cups light cream 2 tsp. tarragon 2 Tbs olive oil Dash of nutmeg Salt and pepper, to taste Instructions:  Steam mussels in 1 inch of water, 2 Tbs olive oil, 1 tsp chopped garlic, and 1 tsp tarragon until opened. Drain and remove mussels fro shells. Cover immediately so mussels will remain moist. In saute pan, cook onions in olive oil until soft. Add 1 Tbs chopped garlic and 1/2 cup chopped prosciutto; stir. Add 2 cups light cream, 1 tsp tarragon, dash of nutmeg, and salt and pepper to taste. Heat on high until it reaches a boil, stirring constantly. Remove from heat and stir in mussels. Serve immediately over linguine or your favorite cooked pasta. Source: Recipe Courtesy of Rosemary Conners of Bangor, Maine; First Place Winner in the GEM Recipe Contest; and The Great Eastern Mussel Farms, Inc.

A great dish for anytime of the week! Number of Servings:  6 Ingredients:  1 (28oz.) can whole peeled tomatoes, undrained 1 Cup chicken broth 1/2 Cup chopped onion 2 Cloves garlic, minced 1 1/2 teaspoons dried oregano 1 (6oz.) package saffron rice 1 (10oz.) package frozen peas, thawed 1 (9oz.) package frozen artichoke hearts, thawed 6 oven-roasted drumsticks (about 1 pound) 1 (10oz.) package frozen cooked shrimp, thawed 7 Ounces surimi seafood, crab or lobster flavored, chunk style 1 (10oz.) can whole baby clams, drained Instructions:  Drain tomatoes, reserving 1 cup juice. Chop tomatoes; place in a colander and set aside to drain. Combine chicken broth, reserved tomato juice, onion, garlic and oregano in a Dutch oven; bring to a boil. Add rice; cover, reduce heat and simmer 15 minutes. Add tomatoes, peas, artichoke hearts and clams; cover and simmer 5-10 minutes or until heated through. Image Source: © Heidi Morton from iStockPhoto.com Nutrition Information:  Calories: 524 Protein: 56g Carbohydrates: 48g Fat: 12g Cholesterol: 200mg Sodium: 1012mg Percent Calories from fat: 20%

Number of Servings:  4 Ingredients:  4 oz. Ducktrap River® smoked mussels 4 oz. Ducktrap River® smoked scallops 4 oz. Ducktrap River® smoked shrimp 1/2 cup julienned red pepper 1/2 cup julienned green pepper 1/2 cup julienned daikon radish 1/2 cup julienned carrot 1/2 cup blanched snow peas 1/4 cup rough chopped cilantro 3 tbsps soy sauce 3 tbsps sesame oil Juice of a lemon 2 tbsps balsamic vinegar 1/4 cup olive oil 2 tbsps toasted sesame seeds Salt and pepper to taste Instructions:  Whisk together soy sauce, sesame oil, lemon juice, vinegar and olive oil. Add sesame seeds. Toss remaining ingredients with the vinaigrette. Source: Recipe created by Nelda McClellan, courtesy of the Ducktrap River Fish Farm.

Catch the wave this entire month and start the healthy habit of eating seafood at least twice a week. This mussel dish is light, quick and delicious! Serve with a tossed salad and a hearty loaf of bread for a satisfying seafood dinner. Number of Servings:  2 Ingredients:  1 onion, chopped 2 garlic cloves, minced 1 bay leaf 2 teaspoon basil 1/4 cup celery, chopped olive oil 8 ounces dry white wine 1 pound mussels parsley Instructions:  Cover celery with olive oil. Saute onions, garlic, bay leaf, basil and celery together. Add the wine and mussels. Cover and steam for 4-6 minutes. Garnish with chopped parsley and serve.

Mussels are easy to prepare and fun to eat, not to mention a great source of iron and vitamin B12. This recipe can be served over linguine as an entrée or with a crusty roll as an appetizer. You’ll want to sop up all those delicious juices! Number of Servings:  4 Ingredients:  2 tablespoons extra virgin olive oil 1 large sweet onion, cut into 1/2-inch dice 2 garlic cloves, minced One 14.5-ounce can diced tomatoes ¼ cup red wine 1 tablespoon chopped fresh parsley 2 pounds mussels* Salt and freshly ground pepper Instructions:  Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until golden, about 1 minute. Stir in the tomatoes, wine, and parsley and bring to a simmer. Add the mussels and stir until combined with the tomato mixture. Cover and simmer until the mussels are open and cooked, about 8 minutes. Sprinkle with salt and pepper to taste and serve immediately. *Choose fresh mussels that are tightly closed, and rinse them well under running water before cooking. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com Nutrition Information:  320 calories; 12g fat (2g saturated; 1.1g omega-3); 900mg sodium; 19g carbohydrate; 2g fiber; 29g protein; 15% vitamin A; 60% vitamin C; 60% iron

Number of Servings:  4 Ingredients:  4 Pounds mussels 1/2 Cup water 4 Cloves garlic, minced 1 Teaspoon pepper 5 Tablespoons olive oil 1/4 Cup finely chopped onion 1/2 Cup finely chopped parsley 2 Tablespoons lemon juice 1 Cup cracker crumbs 1/2 Cup grated Parmesan cheese Lemon wedges for serving Instructions:  Scrub mussels under running water; discard any that do not close. Cut off beards. In large pot, combine water, half of garlic and 3/4 teaspoon pepper. Bring to a boil. Add mussels and steam on medium until they open, about 7-10 minutes. With slotted spoon, transfer mussels from broth onto 2 rimmed baking sheets. Break off and discard top halves of shells and any unopened shells. Heat olive oil in medium skillet. Saute remaining garlic and onion until soft. Add parsley and lemon juice. Combine with cracker crumbs and Parmesan cheese. Sprinkle over mussels. Bake at 400 F about 5 minutes or until crumbs are lightly brown. Serve warm with lemon wedges.

Number of Servings:  4 Ingredients:  3 large red bell peppers 1/4 Teaspoon salt 1/8 Teaspoon pepper 2 dozen oysters (about 1-1/2 oz. each) in the shell, scrubbed 2 dozen clams (about 1 oz. each) in the shell, scrubbed 2 dozen mussels in the shell, scrubbed and de-bearded Instructions:  Roasted Red Pepper Sauce: Cut peppers in half lengthwise; remove seeds and stems. Cut 2 to 3 small slits in both ends of each half; press down on peppers to flatten them. Coat peppers with butter-flavored cooking spray. Place on grill over hot coals, skin side down, until tender and slightly charred, allowing 10 to 12 minutes and turning occasionally. Place peppers in food processor fitted with steel cutting blade. Process until smooth. Stir in salt and pepper. Transfer to serving dish; set aside. Mixed Shellfish Grill: Arrange oysters (cup side on grill), clams and mussels on grill 4 to 5 inches from hot coals. Cover with lid or aluminum foil. Cook 7 to 12 minutes, depending on size. Clams will pop open when done (discard any that do not open). Oysters will begin to steam or bubble around the fluted edges when done. Remove to a platter as soon as they are done. Pry open oysters with an oyster knife or other sturdy knife. Serve with Roasted Red Pepper Sauce.