Mussels are an easy way to add lean protein healthy low fat recipes to your menu. As an appetizer for a pasta meal, it would be perfect.  You have seen them at the fish counter for years. It is the time to try them. Nowadays, most mussels are farm raised. That makes cleaning so much easier than before. Serve with a nice baguette for soaking up the broth.

Healthy Recipes Ingredients

4 Tablespoons butter
1 cup onions, chopped
1 clove garlic, minced
1 large handful of fresh parsley, chopped coarsely
2 lbs fresh mussels
1 cup dry white vermouth or wine

Healthy Recipes Cooking Instructions

Mussels need a little attention prior to cooking.  Remember these are live, plan to use as soon as possible. Discard any shell that is cracked. If the shell is open, tap and wait to see if it close.  If it remains open, discard those also.  Scrub each mussel and inspect carefully for any ‘beards’. Those can be removed by using a small knife to grab and scrape to remove them.

Melt the butter in a saucepan that has a cover, large enough to hold the mussels, but small enough that you will be able to manage when you have to toss them while holding the lid down.

Add the onions and garlic, cook until softened.
Add the parsley and the mussels, cover the pan and give is one good shake to mix all the ingredients.
Pour in the wine and turn up the heat to high. Cover again.
Allow to steam for 3-4 minutes. No stirring or shaking at this time.
They are done when the shells have opened.  Discard any mussels that did not open.
Serve immediately in bowls with the broth. We usually leave the last few tablespoons of liquid in the pan, in the event there may be some sand or grit remaining.

This fish recipe is easier than it sounds.  A great recipe for entertaining.  If you have the basic soup simmering on the stove, start adding the fish a half hour before you are ready to serve dinner. An added bonus is that you will get to use that soup tureen you have. We know you have one, tucked away somewhere on a back closet shelf.  This makes enough for 6-8 people.  Serve with a green salad and some hearty bread for dunking.

Ingredients

1 cup leeks, cleaned well and sliced very thin
1 cup fennel, sliced very thin
1 cup yellow onion, sliced very thin
1 cloves garlic, smashed
1/4 cup olive oil

3 cups canned diced tomatoes, including the juice
1 Tablespoon tomato paste

2 quarts fish or chicken stock
2 bay leaves
6 whole black peppercorns
1/4 teaspoon fennel seed
4 sprigs fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon saffron threads
a 3-inch strip of orange peel

2 1/2 to 3 lbs firm white fish, cod or haddock would be good choices, cut into 2 inch pieces
1 lb fresh shrimp, cleaned and deveined
1 lb fresh mussels, scrubbed clean and beards removed


Healthy Cooking Instructions

In a large stock pot, heat the olive oil over medium high heat.
Add the garlic, leeks, fennel and onions.
Cook until soft, stirring often. These should not brown at all, reduce the heat if going too fast.
This takes at least 10 minutes, do not rush it.
Add the tomatoes and tomato paste, stir well and cook another few minutes.
Add the chicken broth and remaining spices.
Bring to a boil, reduce to a slow simmer, cover with the lid slightly off.
Cook for at least 20 minutes.

Turn up the heat to medium high, until it comes back to a boil.
Add the fish pieces and cover and continue cooking about 10 minutes.
Then add the shrimp carefully stirring, cook another 2-3 minutes. Just until the shrimp turns pink.
Finally add the mussels, stirring gently.
When the shells have popped opened, the mussels are done.
Discard any mussels that did not open. They should not be eaten.
Also remember to remove the bay leaves and orange peel before serving.