That would be the grocery flyer. I often browse the weekly circulars (for about 4 different stores) to see what’s on sale so I can plan my menu. This week, between Christmas and New Years, it’s no surprise that seafood is on sale everywhere. So, I picked up a 2lb bag of Prince Edward Island Mussels to make for dinner.
I’ve had mussels before, in restaurants, but never prepared them on my own. I’ll admit, I was a little nervous – would they be scary like cooking live lobsters?! I was assured by a few sources that they are not. I was also a little skeptical of “debearding”, a part of cleaning the mussels most recipes indicate. What the heck is a mussel beard?! The seafood clerk told me it’s a little fuzz-type stuff on the mussel, but these “rope-raised” ones already had their beards removed. Wonderful!
I decided on this simple recipe from Cooking Light, and followed it pretty much exactly as written. I did add some lemon zest to the top for a little extra color and flavor, and I served the mussels with some whole wheat spaghetti. This was a nice dinner, different from our usual dishes, and my husband helped me in the kitchen, so it was a nice experience. I would add a little bit of extra red pepper next time for a more “fra diavolo” style flavor, but other than that, you don’t need to change a thing.