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January 2019



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Cogito Ergo Nom

Fresh Farm Raised Canadian Mussels

When I was in Wegman's this evening they had 2# bags of Fresh Farm Raised Canadian Mussels for $6. That is a good deal. So I bought a bag.

I caramelized two onions in some butter with some salt and cracked pepper. Then threw in the mussels and about a half cup of pale dry sherry. I put a lid on them and let them steam. Then served them over toasted Heidelberg french peasant bread to soak up the mussel liquor.

The main reason I cooked the mussels this way instead of using the steamer and dunking them in melted butter was so the mussel liquor wouldn't be wasted.

Marilyn came over for dinner so we split it between us. I know she loves mussels as much as I do.

2# of mussels
4 T butter
2 med onions
1/2 cup pale dry sherry
salt and pepper
four slices of Heidelberg french peasant bread

I think I made a wonderful dinner for two for under $10.
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2# sounds like a lot for 2 people, but I suppose that most of that is shell.
I think most of it is water. They really shrink when they cook. That is why I wanted to keep the mussel liquor. But between the shell and the water most of the volume is not meat.

"The edible part of the mussel contains approximately 80 per cent water, 9 to 13 per cent protein, 0 to 2 per cent fat and 1 to 7 per cent glycogen (animal starch) depending on the season. It has a calorific value of about 80 calories per 100 grammes wet weight."

"One bushel of whole mussels should yield from 6 to 9 pounds of cooked meats. Percentage yield by weight may range from about 8 per cent to as high as 20 per cent of the whole mussels."

"If the mussels are to be served as a main course, allow 20-25 mussels per person (1 pound or 454 g). For one cup of cooked shucked mussel meats allow 20-25 mussels."