very sad to share the news of yet another publication folding. these images, recipes and an article on sustainable eating were to be in the next issue of Healing Lifestyles & Spas but unfortunately the magazine is no longer being published. it was great to work with such wonderful people promoting such a healthy lifestyle and we're sad to see them go. thanks for everything melissa! mussels are a great sustainable choice when it comes to seafood because their aquaculture benefits surrounding marine habitat and improves water quality as they filter and feed on excess plankton.
Steamed Mussels
2 tbs olive oil
1 bulb fennel, chopped
1 onion, chopped
2 carrots, peeled & chopped
1 bunch kale, trimmed & chopped
4 cloves garlic, minced
2 lbs. blue, black or green mussels, scrubbed & debearded
1 cup dry white wine
1 cup chicken stock
3 tbs unsalted butter, cubed
1 tbs red chili flakes
1 lemon
salt & pepper
in a large saucepan, heat olive oil. add fennel, onion and carrot and cook 5 minutes until slightly softened. add kale and garlic and saute 3 minutes until soft. add cleaned mussels, wine and stock and stir to combine. cover and steam 8 minutes, until mussels are open, stirring occasionally. discard any mussels that do not open. remove from heat and stir in butter, chili flakes, juice of half the lemon and salt & pepper to taste. to serve, ladle mussels into each bowl with liquid. garnish with lemon wedges and serve with crusty bread to soak up the tasty broth!
