Recipe for "No-fuss Mussels" -

Recipe: "No-fuss Mussels"

Expert fishmonger and Chef Patrick "Paddy" Glennon knows how to pick the freshest shellfish.

"When choosing shellfish, oysters, clams, mussels, obviously right off the bat if they're gaping open, they're dehydrated on the inside; they're dying off. That's a sure sign of older shellfish. Mussels, clams, shellfish, they should be closed tightly," says Paddy.

Shellfish sitting on ice in the market often gape a little. Paddy says to tap on their shell - if they're fresh, they will close right away. If they remain open, don't buy them.

Paddy says fresh mussels are some of the ocean's simplest and delicious treats. From start to finish, mussels will take you less than half an hour to prepare and cook.  

"We have here for two people, about a pound, a pound and a half of mussels. That's all you need, with a nice salad," says Paddy.

Combine olive oil, fresh garlic, shallots and onions in a sauce pan, and cook until the onions are soft.

"I'm going to add in my mussels, which I've cleaned and washed. I've pulled out all the beards. Then add about a cup of white wine and about four ounces of butter. If you don't want to put butter in your diet, add a little bit more olive oil," Paddy adds. 

He suggests adding fresh parsley and cherry tomatoes. Cook covered on a medium to high heat, stirring occasionally, for three to five minutes.

"We know when the mussels are done when they've completely popped open," he explains. "Our total cooking time here's only been about three minutes and they've popped open; they're nice, plump and juicy. They're ready to go. If I keep cooking those mussels, they're going to shrink up and they're going to get rubbery."

Add some grilled bread, find your honey and you're ready to go!

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