Over the weekend, my husband and I decided to steam up some mussels. We recently learned that mussels are actually one of the most sustainable forms of meat out there but this is also dependant on how and where they are harvested. If you live in Canada, you’ll be glad to know that mussels farmed in Prince Edward Island are very sustainable if they are rope-grown. “PEI Mussels start out sustainable with mussel seeds growing on collector ropes suspended in the ocean. That mussel seed is collected from the wild, not hatcheries. It’s all natural and nothing is ever added in the process. Our mussel seed is collected naturally on ropes suspended in the water, and is considered a positive benefit to water quality. PEI Mussels also help reduce greenhouse gases by removing carbon dioxide from the ocean in order to grow their shells.” – PEI Mussels. When I learned this, I truly got excited. I had no idea there was a form of meat that could actually be good for the planet.
In this recipe, I am using PEI Mussels and please ensure you purchase the ones that are sustainable or “rope-grown”. If you spot this logo on your packaging you know it’s sustainable.
I’m also using a white wine by Jackson Triggs and their winery is locally made in Niagara on the Lake but you can purchase their product at most LCBO’s. If you’re ever cooking with a wine, choose one that you would drink or you’ll lose out on the taste of the whole meal. This recipe also has very few ingredients but it’s so delicious and quick to make. The mussels and the wine broth pairs well with pasta or a sliced up baguette.
Well I hope you guys enjoy this recipe! If you make it, please take a picture of it and tag @christieathome on Instagram and it may be featured. If you’re not on Instagram, please share it with your family and friends.
Disclaimer: I am not sponsored by any companies listed in this post.
WHITE WINE MUSSELS
SERVES 2 | PREP TIME 10 MINS | COOK TIME 12-15 MINS
- 2 lbs of sustainable/rope-grown mussels
- 1.5 cups of white wine
- 1/2 sweet onion, chopped
- 1 handful of chopped cilantro
- 1 tbsp of organic extra virgin olive oil
- Juice of 1/2 lemon and a few lemon slices
- salt and pepper to taste
Require: Large Pot with a lid
- Prepare your ingredients as listed above. Make sure to wash mussels and pluck off the “beards”.
- In a large pot set on medium heat, add your olive oil and fry your onions until translucent. Season with salt and pepper. Add in the white wine and bring it to a boil by raising heat to high.
- Quickly throw in your mussels. Cover the pot with a lid and let it steam for 10 minutes.
- At the 9:00 minute mark, add in chopped parsley. Cover the pot and let it steam for the remaining 1 minute. When ready to serve, squeeze some juice over top and garnish with sliced lemons. Serve immediately and enjoy!