One of our favorite new recipes from For Cod and Country is Mussels Saint-Ex (referring to Cafe Saint-Ex in DC) and the only thing Michael substituted was fresh chorizo for dry chorizo because we couldn't find that dry type. The broth was amazing and the spiciness was perfectly balanced.
We've learned from the book that farmed mussels are delicious and very sustainable.
Like oysters and clams, mussels leave the water cleaner than they found it. Because they're relatively disease-free, they don't require treatment with antibiotics, and they're grown on ropes hanging from rafts, so they have no impact on the ocean floor.
Mussels are also super healthy, even though they are a shellfish and linked with high cholesterol.
Mussels are a rich source of many essential vitamins and minerals, such as the B vitamins, vitamin C, folate, iron, phosphorus, manganese, selenium and zinc. They outshine most other foods when it comes to their vitamin B12, selenium and manganese content.
And because you shouldn't just eat a bunch of mussels with a baguette dipped in broth (as much as you'd like to), I threw together this super easy summer salad with 4 ingredients.
Sliced strawberries
A bag of baby arugula lettuce ("rocket" salad)
Chèvre (I used a half log)
A bag of candied pecans
That's it! Then just put some balsamic vinaigrette on top and toss.
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