EDIT: This is my 500th post!!!!! Time flies when you’re having fun!!!
A quick hair update: It is no longer PURPLE! Thanks for all of your hair disaster advice. After placing that awkward phone call yesterday morning, the salon scheduled me in to get things fixed. Sixty minutes of bleaching later, it was much improved. Not back to normal, but I don’t look like Barney…a
small big victory!
Apparently I’m just full of grocery store stories, because I’ve got another one for ya.
When I was oogling over the king crab legs this weekend, I also found LIVE mussels for $4.99/3 lbs!!! Holy good deal on seafood…sold! The lady at the seafood counter put the mussels in a bad and told me to leave it open so they could breathe. She instructed me to place them on ice in a bowl, in the fridge when I got home and to eat them within 48 hours. Okay, cool.
So then I’m checking out at the grocery store and my mussels didn’t have a price tag. The checker asked the bag boy (a young teenage guy) to run back to the seafood department and get a price. He grabbed the bag, cutting off air flow to the mussels. When he got to the seafood department he was quickly scolded with a, “Open that bag!! Let them BREATHE!!!” Very confused, the teen quickly put 2 and 2 together — the seafood in his hands was ALIVE.
He got the price and returned to the check out line with a disgusted look on his face. “You do know these things are ALIVE, right?” he says to me. I smile, very aware of the living creatures I want to take home, steam, and enjoy 😀 The poor kid turned a faint shade of green and I’m a bit surprised he didn’t throw up right then and there. Hilarious.
His loss. Mussels are amazing! 😀
However, I had never steamed live mussels myself. [Thank goodness they don’t scream like lobsters when you drop them in boiling water. The animal lover in me wouldn’t handle that very well…that much I know.]
Mussels show no signs of life until you tap the slightly opened ones on the counter to see if they close completely. If they close, obviously they’re alive. If they’re open and don’t close with a tap, they’re dead and should not be eaten. Easy enough, and talk about entertaining. ::tap tap tap::
1 cup white wine
2 Tbsp Smart Balance Light
4 cloves garlic, chopped
2-3 lbs live mussels, or more
Discard any opened mussels. Scrub mussels to remove dirt, sand, etc. In a large pot, combine the wine, butter, and garlic. Bring to a boil. Put mussels into pot and cover with a lid. Steam over medium-high heat for 5-7 minutes or until mussels open. Serve immediately.
Nutrition information (approximate): Mussels are ~14 calories/ea.; 0.3 g. fat; 1.9 g. protein
Result: Just as good as in Italy! Maybe even better 😉 I’ll admit to be intimidated by steaming live mussels but this was CAKE! Mr. Prevention was totally impressed and even asked, “Were they hard to make?” Far from…ready in 10 minutes from start to finish! They are a great protein addition to a more intricate side dish. And healthy!
(Random) Question: What’s your favorite animal?
I LOVE penguins! Bulldogs are cute, too…but they’re sure demanding 😉
I’ll share the delicious side dish I served with those stunning mussels tomorrow… 😉