Asheville Restaurants Flex Their "Mussels"

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by: bsullivan
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Date: Thu, 23 Sep 2010 Time: 9:03 PM
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Mussels are among the most favored seafood, and not just for Asheville, North Carolina seafood restaurants. The creamy texture, the fresh salty flavor and quick cook times make mussels a no brainer. Found in temperate seas worldwide, mussels are an integral part of world cuisine. Mussels are usually steamed or simmered in their own broth, with the addition of some other flavoring. Across Europe, especially in the Mediterranean region, you often find mussels simmered in wine and garlic. Often, tomatoes are added and usually some herbs. In China and Japan, mussels are eaten for medicinal purposes as well as for food, stir fried with ginger, chilies and garlic. Mussels are also found in Thailand simmered in coconut milk and featured in ceviches across south and Central America.

How to Buy and Prepare Mussels

"Mussels can be an easy addition to any diet," says George Baxevanis, owner of Asheville seafood restaurant, Fisherman's Quarters II. Most Asheville restaurants have mussels on the menu. "They are easy for us to get and very popular." Mussels are even easy to get at most local grocery stores. Just look for shiny black shells, unopened, and a clean aroma. When you get your mussels home, pick through them again for "mortalities" - dead ones - and then begin de-bearding. Mussels anchor themselves in the tidal zones of temperate seas by growing a "beard" - threadlike hairs that stick to rocks and other stable surfaces. These beards must be removed before cooking. Simply hold the mussel firmly in on hand and with the other grasp the beards and pull off. You can use a rag or a paper towel to help grip the beards. Just be careful not to damage the mussel too much. Once the debearding is done your mussels are ready for cooking.

Where Are Asheville Restaurants Getting Their Mussels?

The word mussel is used as a common name for members of several families of bivalve mollusks, usually the edible species. Bivalve mollusks are things like clams and mussels that have two shells joined by a hinge. Mussels live on the exposed rocks and shores of the intertidal zone. They use their beards to anchor themselves and feed when the tide changes. Mussels live in the seas of every continent except Antarctica, some prefer quiet bays in and others prefer the raging surf. You can usually find mussels growing up the pilings of piers, and along jetties, anywhere there is a good surface to attach to. The shells of mussels tend to be elongated and asymmetrical, with one edge pointing out.

Some mussels are harvested wild but there is a growing aquaculture in mussels. They farm very well and are being grown worldwide. Ropes are lowered into the seas from overhead frames and mussels are seeded to the ropes and allowed to grow. Some very well know "rope grown" mussels are New Zealand Green Lip Mussels and P.E.I. Mussels. New Zealand Green Lips are large and very distinctive with and orange meat and a brown and green streaked shell. P.E.I., or Prince Edward Island, mussels are small and black with orange or pale meat. In 2005 Prince Edward Island accounted for 80% of mussel harvests in the western hemisphere. That same year China accounted for 40% worldwide.

Which Mussels Does My Store Have?

The best way to answer this is to ask your local fish monger. If that person isn't available there should be a tag attached to the bag; this tag will show harvest date, harvest area and the address and phone number of the harvester. If the tag is missing be wary. Most mussels in the store today are P.E.I. or wild Maine mussels.
For more information about seafood and recipes visit:
http://fishermansquarters.info

About the Author

Tommy Hughes is a successful and largely self taught economy watcher and market speculator. He has extensive knowledge of risk management and asset allocation, stock and options trading as well as market analysis. Tommy has worked in the fast paced restaurant industry for over 15 years. Tommy also writes for food publications such as Becket Media's "Grilled" Magazine. Tommy enjoys mountain biking and brewing beer. Tommy lives in the Asheville, North Carolina.
For more information about seafood and recipes visit:
http://fishermansquarters.info