February Fish of the Month: U.S.-Farmed Mussels
Your seafood choices can have a big impact on the health of
our oceans and lakes—so make sure they’re positive ones! Every month, Shedd’s Right Bite
team highlights a sustainable seafood option that’s good for you and good for our planet. The Fish of the Month
for February is farmed mussels.
Farmed mussels are considered a “Best Choice” on Shedd’s
sustainable seafood wallet guide because they’re
responsibly farmed, which means that there’s minimal environmental impact or
pollution associated with the way that they’re raised. In fact, the presence of
mussels can actually enhance the surrounding habitat by removing excess
nutrients from the water. Mussels are filter feeders, which means that they suck
in ocean water and feed on the microscopic plankton that it contains.
Be sure to try our Fish of the Month recipe, farmed mussels in spicy vodka sauce. Also
check out the latest episode of “Cooking the Right Bite Way” to see
step-by-step instructions on how to prepare this dish.
Here’s to connecting conservation and cuisine!
Farmed Mussels in Spicy Vodka Sauce
Serves 2
Ingredients:
1 pound farmed mussels, scrubbed and
de-bearded
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1/4 cup vodka
1 14-oz. can of crushed tomatoes
1/2 cup heavy cream
1 teaspoon red pepper flakes (more if
you like it spicier)
2 tablespoons fresh parsley, chopped (more
for garnish)
Salt and freshly ground black pepper
Pecorino Romano cheese, grated
Crusty bread, sliced and toasted
Optional: Pasta of your choice, cooked
al dente
Preparation:
1. Heat the oil and butter in a large
skillet over medium heat.
2. Add the garlic and pepper flakes; cook until fragrant (about 30 seconds).
3. Remove from heat and stir in the tomatoes, vodka, salt and pepper.
4. Return the pan to medium heat. Stir until the alcohol cooks off and the
sauce reduces (about 5 minutes).
5. Add the cream and fresh parsley. Cook and stir till thickened (about 3 to 5
minutes).
6. Add the mussels and cover until mussels open (about 5 minutes).
To serve with pasta:
7. Remove the mussels and keep them
warm in a bowl with a lid.
8. Toss the sauce with al dente pasta
and ½ cup of the pasta cooking water.
9. Cook the pasta with the sauce for a few more minutes.
10. To serve, heap pasta in the center of the plate and arrange the mussels on
top. Serve with crusty bread and grated cheese.
—Kara Kotwas and Sam Bugg,
Shedd Aquarium’s Right Bite team
loved the show & the recipie. She mentioned that you could download the recipie at shedd.org/rightbite
I found the page, but it just reverts back to the video
I couldn't find it and there is no pdf or link from this page.
Thanks,
Posted by: Marie | February 18, 2013 at 11:32 AM