Chef newsletter | Edition One

Welcome to our first ever Chef-only Newsletter. Here we serve up a solid case for putting fresh blue mussels on your menu. Our rope-grown mussels are farmed in the pristine waters of Atlantic Canada. Our Chef Gordon Bailey explains the basics of mussel handling and shares a favorite recipe to inspire you to create your own. Sign up now to receive the second newsletter where we show how versatile this healthy mollusk can be. Plus, don’t miss the chance to win 50lbs of fresh blue mussels!

In this issue

Mad About Mussels Steaming and Broth Use

Mussels Primer Meet your Blue Mussel Farmer

Mussels 101 Storing Fresh (Live) Blue Mussels

Recipes Chef Gordon Bailey's Blue Mussel Orzo

Win 50 lbs of fresh blue mussels Tip #9

Top 10 Reasons to Serve Blue Cultured Mussels from Canada

Steaming and Broth Use

While the versatile blue cultured mussel can be prepared in many ways, steaming is simple and traditional. Chef Gordon Bailey reviews the key steps for mussel perfection every time. Mussel broth is a wonderful by-product of steaming. Learn how to creatively incorporate the broth in your kitchen.

Mussels Primer

Meet your blue mussel farmer

Gary Rogers is the proud mussel farmer and owner of E & G Mussel Farms located in Malpeque Bay, PEI, Canada. For 24 years, Gary has perfected his own technique for growing and harvesting fresh blue cultured mussels to bring them to your plate.

Gary runs his farm with the help of local employees with ten people on his boats and in the plant through the summer season and up to twenty-five dedicated individuals during the fall seed time and winter harvesting season, where the elements put them to the test daily.

He harvests 2 million pounds of fresh blue mussels annually, which are shipped fresh to Canada and the US. The dollars earned on his farm are spent within his local communities, contributing to the future of the mussel industry on PEI. Gary buys local materials and supports local businesses and has been an active steward of his industry.

Gary says "Mussel farming is important to the sustainability of rural coastal communities, employing local people and investing in the local economy is essential for continued growth within our industry. I take pride in the fact that we produce healthy, sustainable quality seafood for our consumer's tables everyday and I take it as a privilege to work in one of the greenest industries alive today."

Mussels 101

Storing Fresh (Live) Blue Mussels

Simple and consistent storage and handling processes will keep mussels fresh and tasty. Because they are alive, they will actually last longer than many other types of seafood.

Chill don't freeze: To minimize spoilage and maximize profits store mussels on fresh ice, at temperatures between 1-4°C (34-40°F). Change ice as required and drain melted liquid daily.
Keep them hydrated: Cover with a damp cloth, and change the cloth daily.
Discard any mussels with broken or chipped shells.
Maintain proper stock rotation: The tag on the bag includes the date of when the mussels were processed for easy reference.
Avoid contamination: By washing hands frequently, cleaning and sanitizing premises daily and following standard kitchen safety practices.

When you're ready to cook your mussels, you can check for freshness by simply giving them a sniff. They should smell more like the ocean than fish. Discard any mussels with broken and chipped shells. Place mussels in a colander, rinse and stir under running water. Set aside. If any mussels remain open, tap firmly, discarding those that do not close in response to the tap. It's a simple, built-in freshness test, as easy as a sniff and a tap!

Chef Gordon Bailey's
Blue Mussel Orzo

Preparation Time: 10mins
Cooking Time: 20mins

Ingredients
2 lbs fresh blue cultured mussels 2 cup orzo pasta 6 clove garlic (chopped) 1 shallot (finely diced) 4 tbsp butter	2 ½ cup white wine ¼ cup heavy cream fresh herbs chopped ¼ cup grated Parmigiano Reggiano cheese salt and pepper

Instructions

Bring water to a rolling boil and add 1 tablespoon of salt.
Add pasta to boiling water and stir.
Cook uncovered, stirring occasionally until desired tenderness is reached (al dente, approximately 8 minutes).
Drain well and set aside.
Sweat half of the garlic and shallots with 2 Tbsp of butter in a heavy bottom pan. Add mussels.
Add 2 cups of white wine. Cover and steam until mussels open. Strain off broth and set aside. Shuck mussels and set aside.
Sweat the remainder of the garlic and shallots with 2 Tbsp butter.
Deglaze with ½ cup of white wine and reduce the liquid by 2/3rds. Add shucked mussels and stir.
Add cooked orzo pasta, ¼ cup of heavy cream and fresh herbs.
Stir to combine all ingredients and let simmer for 2 minutes.
Season to taste with salt and pepper. Fold in Parmigiano Reggiano cheese.

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50 pounds of fresh blue cultured mussels courtesy of the Mussel Industry Council.

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