4 easy meal ideas
starring mussels

3 golden rules you should know before eating mussels:

• Mussels should be eaten fresh, meaning on the day of purchase or the day after. Fresh mussels will smell like the sea and close slightly when you tap them.
• If any mussels remain closed after they’ve been cooked, throw them out. Don’t try to force them open.
• You can adjust the quantity of mussels in the following recipes, but keep in mind that you need about 1 lb. of mussels per person.

Steps to complete before starting each recipe:

• Remove the beard from the mussels (the silky, hair-like filaments they use to anchor themselves to the seafloor) by using your fingers to pull out the fibres sprouting from the shell.
• Clean the mussels thoroughly by placing them in a large bowl of salt water to remove any sand from the shells.

Mussels with ham and chorizo

This dish features the stunning flavour combination of mussels with cooked ham and chorizo.

Debeard 2 lb. of mussels and clean them thoroughly. Finely chop 3 white onions and cook them in oil for 3 minutes in a pot. Add the mussels plus ½ cup of chicken broth and stir constantly for 5 minutes, until the mussels open. Dice 3 tomatoes, 1 bell pepper, half an Irresistibles chorizo sausage, and 1 cup of cooked ham, and then add them to the pot. Cook for 5 minutes, stirring regularly. Serve with a fresh herb of your choice, such as cilantro, dill, or any of the herbs on sale in the flyer.

Easy mussels in cream sauce

Easy to prepare, this traditional mussel dish will have everyone wanting seconds!

Debeard 4 lb. of mussels and clean them thoroughly. In a pot, fry 1 chopped white onion and 2 stalks of chopped celery in butter. After 3 minutes, add the mussels plus ½ cup of chicken broth, then cover and simmer for 5 minutes or until the mussels open. Next, remove the mussels and place them in a large, uncovered bowl. Add 1 cup of Selection 35% cream to the pot, season with salt and pepper, and heat for 2 minutes. Add the mussels and heat for another 3 minutes, stirring occasionally. Serve with fresh parsley and a baguette baked in-store.

Mussel velouté

When it’s chilly out, nothing beats a comforting bowl of velvety cream soup!

Debeard 2 lb. of mussels and clean them thoroughly. In a pot, combine 2 cups of water with 1 cup of chicken broth. Add the mussels and cook for 12 minutes. When the mussels have opened, remove them from the water and remove their shells. Reserve the cooking water. Chop 1 carrot and 1 leek into rounds and add them to the cooking water. Boil on medium-high heat for 10 minutes. Next, add 3 tbsp. of Selection 35% cream along with the mussels and blend using an immersion blender. Season to taste, for example with turmeric, cumin, or paprika powder.

Delicious stuffed mussel starter

Stuffed mussels containing a mixture of three affordable ingredients are an easy way to impress friends and family!

Debeard 2 lb. of mussels and clean them thoroughly. Heat some oil in a large saucepan and cook the mussels over high heat until they open (about 5 minutes). Let them cool in a bowl and then remove the top shell from each mussel. Preheat the oven to 350°F. Blend 1 ½ cups of Selection salted butter with 4 chopped garlic cloves and 1 cup of chopped parsley to a paste-like consistency. Stuff the half shells containing the mussels with the butter mixture. Place the shells side by side on a large baking dish and bake for 5 minutes. Season with salt and pepper and sprinkle with Selection breadcrumbs.

Don’t forget to check out this week’s flyer to get mussels at a discount. If you’re short on time, try Irresistibles smoked mussels!