"It's fun to get together and have something good to eat at least once a day. That's what human life is all about-enjoying things"-Julia Child

“I read recipes the same way I read science fiction. I get to the end and say to myself "well, that's not going to happen” Rita Rudner

History of Mussels

Did you know that mussels are one of the oldest species found on the earth today? In fact, evidence of their existence dates back to the very beginning of time. 

Cultured mussels have been around for nearly 900 years, since the 12th century. A ship-wrecked sailor off the coast of France placed poles with netting in the water to catch fish. When he checked the nets, he noticed that mussels had attached themselves to the poles. This has become known today as the Bouchot method.

In North America, wild mussels have been harvested since the early 1900s. Suspended cultivation of blue mussels began in the 1970s in Seattle, Washington and soon after in Atlantic Canada. 


The global industry now produces more than 4 billion pounds (2 million tonnes) a year and employs 1.5 million people.

INGREDIENTS

• 8 ounces whole-wheat linguine or spaghetti
• 1/4 cup extra-virgin olive oil
• 2 large cloves garlic, chopped
• 8 small cherry tomatoes 
• 1 teaspoon of dried basil
• 2 garlic cloves (chopped finely)
• 2 pounds mussels, cleaned (see Tips)
• Big pinch of crushed red pepper
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 1/4 cup chopped fresh parsley (I didn't have fresh so I used dried parsley
• 1 tablespoon finely grated lemon zest (suggested, not used for this recipe)

PREPARATION

1. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and transfer to a large serving bowl. Cover to keep warm.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until it just begins to color, 2 to 3 minutes. Add Mussels and cook for an additional 8 minutes on high heat. Carefully add chopped tomatoes, parsley and basil  and bring to a simmer. Cook, stirring frequently, until thickened slightly, about 5 minutes.
3. Cover, reduce heat to medium and cook until the mussels open, 4 to 6 minutes. Transfer the mussels with a slotted spoon to a large bowl. (Discard any unopened mussels.)
4. If you have too much liquid strain the mussel broth (There was no need to strain as there was just the right amount of juice.. Stir in crushed red pepper and simmer over medium heat for 1 minute. Season with salt and pepper. Scoop the juices and use as a sauce over the pasta and toss to coat. Divide the pasta among 4 pasta bowls, top with mussels and spoon the remaining sauce over the mussels. Serve, add lemon zest, if needed.

Enjoy! 

*Recommendation, enjoy with a glass of Vino (Preferably Merlot)

Bonus tip: Serve with appetizer. 

Shrimp with cocktail sauce

Use fresh uncooked shrimp.

Cook on stove for about 10-15 minutes until pink

Add garlic, salt and pepper

(Garlic- 1 clove, salt- 1 teaspoon, pepper- 1 teaspoon)

Put in the fridge to cool,  once cool, add slice lemons on the side of serving dish and tada!