New Zealand Mussels, Fully Cooked GreenLip, 2 lb.
Product Description
Frozen and Fully Cooked, 2 lb.
ALL ABOUT MUSSELS
Mussels are not only wonderful to eat – and extremely simple to prepare – but they’re the perfect health food; high in protein and vital minerals such as calcium and iron, low in calories and fat. And when it comes to omega-3’s, mussels have more than any other shellfish.
Blue mussels, the most common species in the United Sates, are abundant in the colder waters along the New England and Pacific Northwest coasts. Wild mussels grow in large colonies on any firm surface; each is bound to its bed by a tuft of anchor threads called the byssys, or beard. They have rough, silver-colored shells and are best and most plentiful from October to May. When spawning in late spring, they have a slightly higher water content. Inspect mussels and make sure they are alive – the shells should be tightly closed or should close when lightly tapped.
Mussels are usually steamed in water or a flavorful liquid and then served on the half shell or in a bowl with the cooking liquid.
Mussels are farm-raised in many countries around the world.. They have clean, thin black shells minus the beard. Deliciously plump and meaty, they don’t use energy to create a heavy shell to protect themselves and they’re available year-round.
Wholey brand frozen mussels couldn’t be easier. They are farm-raised in Chile and cooked in a delicious broth – just microwave to reheat. Serve piled high in a bowl or add to a Marinara sauce and toss with pasta. New Zealand green (or green-lipped) mussels are slightly larger, and have a slightly more pronounced flavor than blue mussels and are sold frozen cooked on the half shell –just microwave and serve!
For mussels in wine broth: use 1 ¼ cups dry white wine (or 1 cup water and ¼ cup lemon juice). Add 6 green onions (including some tops), chopped and ¼ teaspoon dry thyme leaves. Steam about 5 minutes and transfer to serving bowls. Boil liquid until reduced to 1 ½ cups. Blend 6 tablespoons butter or margarine at room temperature, with 1 ½ teaspoons cornstarch; add to liquid and cook, stirring until it boils and thickens slightly. Pour over mussels.
Cold Salad: Combine cold steamed mussels removed from the shell, with chopped tomato and basil vinaigrette dressing and serve over cold cooked green beans or crisp leaves of assorted baby lettuces for a dramatic first-course salad. To steam: For up to 5 pounds, pour water to a depth of ¼ inch into a 5 to 7 quart pan. Add mussels, cover and bring to a boil over high heat; reduce heat to low and boil until shell open (about 5 minutes); discard any that don’t open.
Tomato Caper Sauce: Heat steamed mussels removed from the shell in sauce and spoon over steaming hot linguine, green fettuccine or a mild fish such as flounder. Tomato-Caper Sauce: ¼ cup butter or margarine 1 medium onion, chopped 1 clove garlic, minced 2 teaspoons capers 1 can (14 oz.) pear-shaped tomatoes 1 tablespoon lemon juice 2 tablespoons parsley In a small frying pan, melt butter. Add onion and garlic; stir often until onion is soft (about 5 minutes). Add capers and tomatoes (break up with a spoon) and their liquid. Bring to a gentle boil. Cook, uncovered, stirring often until thickened (about 10 minutes). Stir in lemon juice and parsley. Spoon over pasta or garnish hot cooked fish.
ALL ABOUT MUSSELS
Mussels are not only wonderful to eat – and extremely simple to prepare – but they’re the perfect health food; high in protein and vital minerals such as calcium and iron, low in calories and fat. And when it comes to omega-3’s, mussels have more than any other shellfish.
Blue mussels, the most common species in the United Sates, are abundant in the colder waters along the New England and Pacific Northwest coasts. Wild mussels grow in large colonies on any firm surface; each is bound to its bed by a tuft of anchor threads called the byssys, or beard. They have rough, silver-colored shells and are best and most plentiful from October to May. When spawning in late spring, they have a slightly higher water content. Inspect mussels and make sure they are alive – the shells should be tightly closed or should close when lightly tapped.
Mussels are usually steamed in water or a flavorful liquid and then served on the half shell or in a bowl with the cooking liquid.
Mussels are farm-raised in many countries around the world.. They have clean, thin black shells minus the beard. Deliciously plump and meaty, they don’t use energy to create a heavy shell to protect themselves and they’re available year-round.
Wholey brand frozen mussels couldn’t be easier. They are farm-raised in Chile and cooked in a delicious broth – just microwave to reheat. Serve piled high in a bowl or add to a Marinara sauce and toss with pasta. New Zealand green (or green-lipped) mussels are slightly larger, and have a slightly more pronounced flavor than blue mussels and are sold frozen cooked on the half shell –just microwave and serve!
For mussels in wine broth: use 1 ¼ cups dry white wine (or 1 cup water and ¼ cup lemon juice). Add 6 green onions (including some tops), chopped and ¼ teaspoon dry thyme leaves. Steam about 5 minutes and transfer to serving bowls. Boil liquid until reduced to 1 ½ cups. Blend 6 tablespoons butter or margarine at room temperature, with 1 ½ teaspoons cornstarch; add to liquid and cook, stirring until it boils and thickens slightly. Pour over mussels.
Cold Salad: Combine cold steamed mussels removed from the shell, with chopped tomato and basil vinaigrette dressing and serve over cold cooked green beans or crisp leaves of assorted baby lettuces for a dramatic first-course salad. To steam: For up to 5 pounds, pour water to a depth of ¼ inch into a 5 to 7 quart pan. Add mussels, cover and bring to a boil over high heat; reduce heat to low and boil until shell open (about 5 minutes); discard any that don’t open.
Tomato Caper Sauce: Heat steamed mussels removed from the shell in sauce and spoon over steaming hot linguine, green fettuccine or a mild fish such as flounder. Tomato-Caper Sauce: ¼ cup butter or margarine 1 medium onion, chopped 1 clove garlic, minced 2 teaspoons capers 1 can (14 oz.) pear-shaped tomatoes 1 tablespoon lemon juice 2 tablespoons parsley In a small frying pan, melt butter. Add onion and garlic; stir often until onion is soft (about 5 minutes). Add capers and tomatoes (break up with a spoon) and their liquid. Bring to a gentle boil. Cook, uncovered, stirring often until thickened (about 10 minutes). Stir in lemon juice and parsley. Spoon over pasta or garnish hot cooked fish.
