Wading Through the Mussel Beds
My wife Katie is almost as passionate about mussels as she is about lobster. In our first months together, she had a habit of ordering expensive mussel plates at dinner here in Colorado. Now she knows why I have no interest in such appetizers.
Over Christmas Katie was not deterred by the freezing temperatures or high winds. On this outing she collected a full pale of large, meat-filled mussels which made a delectable feast for 5.
We love to forage our own food, and free dinners like these beat any ten dollar mussel plate.
Always pick mussels at or below the low tide line, and make sure that red tide is not an issue at the time of picking.
Steam mussels with a couple cups of white wine and diced garlic until mussels open. Only eat those that open during cooking. Enjoy.
