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Anya Fernald
@anyafernald

35,497 followers

Summertime cook of mussels in tomato sauce, butter and olive oil seasoned with garlic, onion, black olives and herbs (dried oregano in the cooking and finished with fresh parsley). Mussels have a dank (in a good way) and rich flavor that can stand up to a lot of other big flavors - you can cook in wine, beer, tomato or even just water or broth seasoned with a little vinegar. I appreciate that mussels are affordable and are uncomplicated from a sustainability perspective, unlike much available seafood. They also have insane amounts of zinc and a couple other key nutrients and are really high in protein. If you cook up a big skillet like I did - or a small one - here are a few key tips: 1️⃣ Mussels can take the heat! A rolling boil is necessary to get them to open up and fully cook. In my experience they are difficult to overcook so go hard and fast on that boil. 2️⃣ Don’t skimp on liquid. Mussels need moist heat to open so you’ll need a good inch of liquid - add water to whatever aromatic liquid you cook them in to ensure you have enough moisture. 3️⃣ Discard any unopened mussels or ones that just opened up a teeny crack as they were not alive upon cooking and should not be eaten. 4️⃣ For leftovers, take a few minutes and pick the mussel meats and discard the shells - the leftovers last longer that way and they are perfect to toss with pasta for a round 2 dinner. Hit me up with any questions. #seafood #mussels #asado #firecooking #openfire #foodismedicine #foodstagram #bbq #surf #cooking #ancestralnutrition