SHELL FISH: PRINCE EDWARD ISLAND STEAMED MUSSELS

Serves 4

Archaeologists have discovered that mussels have been used for food for over twenty thousand years. Too bad those early foragers didn’t have this recipe! Packed with garlic, heated up with red pepper flakes, and swimming in a buttery wine sauce, this mussel recipe is sure to be a favorite of yours. I like to use Prince Edward Island mussels because they are farm-raised in Canada on suspended ropes, which keep them off the silty sea bottom. As a result, the mussels are cleaner, sweeter, and more tender than other varieties. Whether Prince Edward Island or not, buy mussels with tightly closed shells or with shells that snap shut when tapped. (That means they are still alive!) Look for small to medium-sized mussels with a blue-black exterior. Discard any broken shells. These can served alone with warm, crusty bread as a start to a great meal or as Dick and I like, serve over angel hair pasta with lots of broth and a dense, crusty artisan bread.

ingredients

2 Tablespoons extra-virgin olive oil
3 shallots, minced
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
2 pounds Prince Edward Island mussels
1/2 cup dry white wine
1/2 cup bottled clam juice
Kosher salt
Freshly ground pepper
3 Tablespoons unsalted butter
1/4 cup Gazpacho Salsa (recipe follows) or 1 large vine-ripened tomato, cored, seeded, and diced
2 Tablespoons chopped fresh flat-leaf parsley

directions

1
In a large skillet over medium-high heat, warm the olive oil. Add the shallots, garlic, and red pepper flakes and sauté, stirring, until the garlic turns light tan, about 1 minute. Add the mussels, raise the heat to high, cover the skillet with a tight-fitting lid, and cook until the mussels begin to open, about 2 minutes. Add the white wine and simmer, uncovered, until fully reduced, 1-2 minutes. Reduce the heat to medium and add the clam juice, swirling the mussels to coat. Season generously with salt and pepper. Now, constantly swirling the mussels, add the butter and allow it to incorporate, then add the Gazpacho Salsa and the parsley, stir to coat well, and heat through.
2
Remove the mussels from the heat. Using tongs or a slotted spoon, transfer the mussels to a warmed serving bowl, discarding any that failed to open. Pour the pan sauce over the top. Serve immediately.

GAZPACHO SALSA

1
8 plum tomatoes, core, seeded, diced and drained
2
1 small cucumber, peeled, seeded and diced
3
3 green onion, including green tops, finely chopped
4
1/2 diced red onion
5
1 yellow pepper, seeded, deribbed, and diced
6
3 Tablespoons red wine vinegar
7
1/2 cup extra-virgin olive oil
8
1/4 cup fresh lemon juice
9
1/2 cup ketchup
10
1 teaspoon Tabasco sauce
11
Kosher salt
12
Freshly ground black pepper
13
In a large bowl, combine the first 11 ingredients. Season to taste with salt and pepper. Mix thoroughly, cover and refrigerate until ready to serve.
14
The cool, refreshing flavors of this Gazpacho Salsa are also a perfect complement to the rich smoky flavors of grilled salmon and works equally well with pan-seared salmon that is finished by baking in the oven.