34 SEA FOODS

MUSSELS

The black shelled mussel which grows profusely around our shores is
thought by many to be delicate of flavour and extremely delicious.

The best mussels are obtained at low tide and can be found clinging
to wharf piles or in certain areas on the rocks. The largest and choice
mussels are at the lower levels. Do not pick them in areas which could
be contaminated with sewage outfall from settlements. Collect the
larger, healthy ones and keep them in a pail of seawater. Open shells
indicate the mussel is dead and should be discarded.

Clean live mussels (closed shell) by scrubbing with a stiff brush and
detaching the “beard” with a sharp knife.

The following recipes courtesy of the Vancouver Thunderbird Fleet:

SIMPLY MUSSELS

Steam cleaned mussels in % cup water for about 5 minutes until the
shells open. The orangey-pink meat can be eaten hot after dipping in
melted butter with a few drops of lemon juice added. Then salt and
pepper to taste. Serve with buttered “Hovis” and a glass of Guinness.

MUSSEL APERITIF

Steam clean mussels in 4% cup water for about 5 minutes until the
shells open. Shuck into a jar and chill in ice-box. Before serving put
mussels in a bowl, then salt, pepper and sprinkle with malt vinegar.
Serve with a beer or two before dinner.

FRIED MUSSELS
For each person —

1 quart fresh mussels 1 egg yolk beaten with a little
Butter of the white
Y% lemon Dry breadcrumbs (cracker crumbs?)

Clean and beard mussels and open by shaking them over a good heat in
a shallow pan with the lid on. When all shells are open, extract the
mussels and dry on paper towel.

Dip each mussel into beaten egg, roll in breadcrumbs and then dip into
ege again. Put a large piece of butter into a shallow pan over a good
heat, and when the butter is past the foaming stage, drop the mussels
in.

Shake the pan over the heat until each mussel is golden brown.
Serve at once with lemon slices.