When we're thinking about cooking an inexpensive meal, we waltz right past the seafood counter. Fish and budgets usually don't mix. But in an article in The New York Times, Melissa Clark reminds us that mussels—a brothy, aromatic, decadent bowl of mussels—is not only cheap but also a responsible seafood choice.
Mussels are a meal that require precious few ingredients. A little liquid for the broth (Clark used Belgian ale), some garlic and herbs, and a little spice. It's a wonderful dish for one or two, huddled over a big pot with hunks of bread in hand.
As for the cheap and eco-friendly aspects... Clark said she paid $3.98 for two pounds. Less than $4 for two people? Hello! That's scrambled eggs or peanut butter sandwich territory. And Clark notes that mussels are considered a "Best Choice" by the Monterey Bay Aquarium's Seafood Watch because they are farmed in an environmentally sustainable way.
For more information on responsible seafood choices, see our post on text messages for safe fish.
Read the article in The New York Times:
• Seafood, Easy and Guilt-Free
• Recipe: Ale-Steamed Mussels with Garlic and Mustard
More mussel recipes from the Kitchn:
• Mussels Steamed in Wine and Served on a Bed of Vegetables
• Linguine with Mussels and Dandelion Greens
• Easy Appetizer: Clams and Mussels on the Grill
Related: How to Clean and Debeard Mussels
(Image: Flickr member manray3, licensed for use under Creative Commons)
posted originally from: TheKitchn
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I read this and made the linked recipe, Ale-Steamed Mussels with Garlic and Mustard. It really did only take 15 minutes and was delicious! It was the first time I had ever cooked mussels, and won't be the last. Thanks.
I always like to remind people that vegetarian meals are often quite cheap. Lentils and beans cost a lot less than meat and go quite far, especially if you buy from bulk bins and soak them at home (versus buying canned beans).
Mussels are even cheaper than that here in New Zealand. About $1US will get you a kilo of mussels and that will feed 2 hungry people for dinner. I usually cook it with coconut cream, a bit of sweet chilli sauce and a loaf of bread to mop up the liquid.