Oysters, Mussels & Tools Blog

Savor the Ease in Fully Cooked Black Mussels!

Chefs celebrate the taste, boasting a sweetness and more tender texture than oysters. Chilean Black Mussels naturally soak up broths and seasonings, making them popular in paellas, boils, and even appetizers with a toasted crostino. Different than oysters, that normally receive a slurping, mussels mix well with a creative chef’s recipe, while trying out his latest sauce. A fully cooked product keeps the catch healthy since the fishermen already discarded unhealthy mollusks at the dock. Also, cooking them from frozen ensures the tenderness remains intact. When accompanying other raw seafood, add them to the pot last. Keep it easy. All the hard work is done, except for creating a base and spicing the catch.

Elegant preparation lends itself to a French-style cuisine. In a saucepan, heat up a TBS unsalted butter or extra virgin olive oil. Keep the temperature at medium-high heat. Then add your favorite aromatics. Possibly garlic cloves, fresh shallots, or Vidalia onions, sautéed to a caramelized golden-brown will do the trick. Chefs advise cooking until the aromatics become fragrant. Then pour in ½ cup dry white wine, such as a Sauvignon Blanc or Pinot Grigio. If you prefer a buttery flavor, choose a Chardonnay. Introduce the mussels and let them steam for 5-7 minutes. Accompany the mussels with a crostino, which allows the diner to dip into the broth in-between savoring a mussel while using a seafood fork. Remember to savor the exquisite tastes, a delicacy of the sea!

Eat with assurance since Chilean Black Mussels boast 12 grams of protein per a 3 oz. serving and supply 40% of the daily average protein needed for an entire day! Dieticians celebrate the mussel for its heart healthy qualities, so adding them to your menu adds multiple benefits. Taste, sophistication, body friendly, and ease, specifically with a fully cooked mussel makes for a winning meal worth savoring!