Canadians love their seafood, but sadly, overfishing is the biggest threat to the health of our oceans, and the seafood we love to eat. The world's marine life is quickly being depleted, with an estimated 90% of all large, predatory fish, including sharks, already gone from the world's oceans. A recent study predicted a world-wide fisheries collapse by 2048. Scary, right?
It's not too late to effect change, to turn back from the brink and begin consuming seafood in a sustainable manner. One way to do so is by consuming only sustainable seafood - species that are caught or farmed in a way that ensures the long-term health and stability of that species, as well as the greater marine ecosystem.
- 3 lbs (1 bag) blue mussels
- 3 tbsp butter
- 1/2 large white onion, diced
- 4 cloves garlic, minced
- 2 cups chicken or vegetable stock
- 2 cups white wine
- 1/4 cup flat leaf parsley, chopped
- salt and pepper, to taste
- garlic toast, or slices of french loaf
- Clean mussels thoroughly and remove all beards (the brown wispy bit hanging out of the shells) by scrubbing. Discard any dead mussels (one that are open or with broken shells).
- Once cleaned, set mussels aside in a bowl of ice.
- In a large pot, heat butter over medium heat. Cook onion and garlic until translucent, about 3 minutes.
- Add broth, wine, salt and pepper. Turn heat to medium and bring to a boil.
- Add mussels and cover. Cook for eight to ten minutes. Shake pan every few minutes to move mussels around.
- Pour into bowl and garnish with parsley. Serve with a loaf of crusty bread to sop up garlic wine sauce.