recipe card outside mussels

Mussels
Mussels are a popular shellfish and with good reason
- they are farmed all around the world and are
sustainable! Mussels are farmed above the seafloor
on ropes in the ocean, avoiding habitat impacts.
Mussel production is not responsible for the same
levels of pollution as other uncontained aquaculture.
They filter food particles from the surrounding water
so do not need to be fed. Because of all these
factors, farmed mussels are given a green or “Best
Choice” ranking worldwide!
FishWise is a non-profit organization designed to
improve the sustainability and financial performance
of seafood retailers, distributors, and producers. We
offer programs that include staff training, consumer
outreach, sourcing assistance, and inventory
assessments. To learn more about our partners and
program, please visit our website.
www.fishwise.org
steamed mussels
Ingredients:
32 large black mussels
1/4 cup olive oil
4 cloves garlic, minced
1 small green bell pepper,
chopped
1 small onion, chopped
1 tbsp crushed red pepper
flakes
1/3 cup chopped parsley
1 cup dry white wine
2 cups clam juice
2 cups tomato purée
2 cups whole peeled tomatoes
2 roma tomatoes, sliced
1/4 tsp dried oregano leaves
1/4 tsp dried crushed basil
leaves
12 fresh basil leaves, chopped
salt & peper
Preparation:
Combine oil, garlic, green pepper, onion, red pepper flakes, and
parsley in 8-quart pot. Cook over medium heat until vegetables
are soft (about 5 min). Add wine, clam juice, tomato puree, whole
tomatoes, roma tomatoes, oregano, dried basil, and salt and
pepper to taste. Bring to boil. Cover, reduce heat and simmer for
5 minutes. Turn heat to medium-high and add mussels. Cover
and cook until mussels open (3-5 min). Pile mussels into 8 soup
bowls, pour broth over mussels. Discard any mussels that do not
open. Top with fresh basil before serving. Serves 8.
Recipe courtesy of Central Coast Seafood and Rosa’s Italian Restaurant
www.ccseafood.com