Fresh Seafood

The city of Oso, WA and all the mudslide victims are in our thoughts and well-wishes.

  • How to Cook Mussels

    Mussels must be thoroughly cleaned and rinsed several times before cooking. Mussels purchased from Pure Food Fish Market will have already been cleaned, so a quick rinse before cooking will suffice.

    To Steam Mussels

    Once the mussels have been thoroughly cleaned, remove and discard any shells that are open or broken.

    Mussels only need to be steamed in a tiny amount of liquid, due to the fact that when they open up during cooking, they release their own liquid, which makes a tasty broth or sauce. If there is too much liquid, the flavour of the mussels' own liquid will be diluted and completely lost. Take care when seasoning the broth, as the liquid from the mussels is quite salty and does not need too much more salt.

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  • Servings

    1.5 - 2 lbs per person

    Preparation

    30 min (s)

    Ingredients

    • 1/3 cup corn meal
    • 1 ½ lbs. of Fresh Large Local Mussels

    Instructions

    • Step 1: Clean mussels in cold water with 1/3 cup corn meal for 20 minutes
    • Step 2: Mussels should be “bearded” which means to remove the wisp of nesting material found on most locally harvested mussels
    • Step 3: Simple grasp the mussel with your thumb and forefinger, the mussel should pull easily and neatly.

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  • Servings

    4 person (s)

    Preparation

    30 min (s)

    Ingredients

    • 2 tablespoons extra virgin olive oil
    • 3 anchovies, finely chopped
    • Pinch crushed red pepper (to taste)
    • 1 medium leek, green and white parts, chopped
    • Salt and freshly ground pepper
    • 1 cup dry white wine
    • 2 pounds live mussels, scrubbed and debearded
    • 1/4 cup (1/2 stick) unsalted butter, softened
    • 5 large garlic cloves, finely chopped
    • 1/4 cup chopped fresh parsley
    • 1 baguette, sliced, for dipping

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