Europe's prized Mediterranean mussels are now grown on the Pacific coast of North America. These sustainable bivalves have a sweet flavor and juicy, tender meat. They are low fat and a great source of protein as well as other nutrients like vitamins C & B12, iron, potassium, zinc, etc.
The most common way to cook mussels is to steam them. They can also be baked, stir-fried, or cooked in soup or sauce. Mussels and clams can be cooked together.
For a main dish of steamed mussels, allow 1 to 1.5 lbs per person. With pasta or rice, 1 lb is enough. For a side dish or starter, allow half a pound per person.
