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recipe by Mark Sisson
Research confirms that mussels are among the most nutrient- dense foods on the planet—a favorite of humans for over 20,000 years! They offer some of the highest concentrations of omega-3 fatty acids (highest of any shellfish), along with key minerals like iron, manganese, phosphorus, potassium, selenium, and zinc. I don’t know about you, but until recently I’d only eaten mussels in a restaurant because I guessed— incorrectly—that they might be hard to make. Now you can flex your mussel muscles with this simple and delicious recipe. To prepare mussels, wash them well and debeard them. Rinse them in a colander and scrub them with a scrub brush under running water. If any of the mussels have a beard—a hairy bit that sticks out between the shells near the hinge—grab it with your fingers and pull it off. Mussels are only safe to cook if they are shut (which means they are still alive). Test open mussels by tapping them on the counter. If they close, they are safe to cook.Inspired by: https://recipes.instantpot.com/recipe/garlicky-mussels/
recipe updated Jun 9, 2020