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FOOD FOR THOUGHT Ale-steamed mussels with crispy bread and lemon aioli

By Deborah Lee Walker Contributing Writer (Jan. 28, 2022) Everything has beauty, but not everybody sees it. This famous proverb by Confucius embodies more than meets the eye. Do not let the unassuming appearance of mussels discourage one from partaking of the creamy nectar. These tasty delicacies embody a complexity that is intriguing indeed.

According to Eyre Peninsula Seafoods, mussels are a crucial part of healthy marine ecosystems. A single mussel can filter up to 20 liters of seawater, removing phytoplankton and sediment.

Amazing facts continue, mussels have more iron and B12 than beef. One would never guess that a single bite is so packed with nutritional goodies.

When preparing mussels, do not assume opened mussels are bad. Give them a tap with your finger and wait to see if the shell closes. If the shell does not close after tapping, then discard them.

Today, most mussels have been debearded. One might ask what is the purpose of a beard? As the mussel develops, it grows a mass of threads which it uses to secure itself to a solid surface where it matures.

If you purchase mussels that contain beards, they must be removed. I find a knife works better than your fingers. After debearding the mussels, soak them in cold water for 20 minutes, and scrub the shells.

Mussels are flavor carriers. The soft flesh soaks up flavors and for that reason can be paired with many ingredients.

As with most salty sea creatures, a bit of acid enhances and highlights the mussels. Something as simple as a squeeze of fresh lemon juice can do the trick.

Fresh mussels can be stored in your refrigerator, but only for a few days.

Place loose mussels in a bowl or unsealed container. Cover with a clean, damp cloth or paper towels, never store in water. Drain daily for any water that collects in the bowl.

Always cook mussels in a flavored broth, even if it is something as simple as bay leaves, butter and wine. Great tasting mussels depend on a foundation of seasoning at every possible opportunity. But at the same time, do not overpower the mussels. Remember, mussels are delicate and the star of the dish.

Place enough flavored liquid in an empty pot to cook the mussels. Turn the heat to high. Once the liquid comes to a boil, reduce heat to medium-low. A rolling boil will cook the mussels too aggressively.

That being said, mussels that are steamed in a pot are crowded on top of each other and cook unevenly. The mussels closest to the heat source cook faster than the ones on the top. As a result, you will want to pull the individual mussels as they open.

Cooking mussels in a wide, shallow pot will alleviate this problem. You may have to double the cooking liquid to accommodate the circumference of the wide, shallow pan.

Steamed mussels are very affordable and perfect for entertaining. Their black color is an additional wow factor and makes for a stunning presentation.

If one loves beer, consider steaming your mussels in your favorite ale. See ALE-STEAMED Page 34

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