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    Tuesday, February 1, 2011

    Mussels and Kelp





    BC Gallo Mussels in
    Panang Curry Sauce


    Species: Gallo Mussels
    Supplier: Fanny Bay Oysters, British Columbia


    Ingredients
    5 lbs fresh Gallo mussels
    2 cans of coconut milk
    (put in the fridge until coconut
    milk is solid)
    1 oz Thai red curry paste
    2 oz chopped ginger
    2 oz chopped green onions
    1 oz chopped garlic
    2 cans of pineapple juice


    Method
    1. In a large pot, cook the garlic, onion, and ginger until they start to brown
    2. Add the curry paste and solid coconut milk and continue to fry until the curry paste cooks out
    3. Add the coconut water and the pineapple juice and simmer until it reaches the desired consistency
    4. Add the mussels and bring to a boil with a lid on
    5. Once the mussels are open, remove them from the pot discarding that don’t open
    6. Reduce the sauce again and then pour over the mussels and serve




    New Brunswick Kelps with
    Citrus and Quinoa Salad


    Ingredients
    1 lbs fresh New Brunswick
    kelps, rinsed well and chopped
    8 oz red quinoa
    Citrus segments from 4
    oranges and 4 red grapefruits
    Reserved juice from the
    oranges and grapefruit


    Method
    1. Marinate the chopped kelp in the juices from the citrus for 2 hours
    2. Drain the kelp well and pat dry
    3. Meanwhile cook the red quinoa in salted boiling water until tender
    4. Drain the quinoa and cool completely
    5. Mix the quinoa, marinated kelp, and citrus segments in a bowl
    6. Drizzle olive oil into the salad to help it stick together and for body
    7. Season the salad with salt and pepper
    8. Serve on canapé spoons or in a decorative bowl
    Blue mussels are native to Atlantic Canada and British Columbia, and are farmed using ‘suspended culture’ – so there’s no sand or grit in the meat. They’re high in protein, low fat, and a plate of mussels gives you just as much omega-3 as a serving of fish.


    Kelp contains over 70 minerals, growth hormones, trace elements, enzymes, vitamins, including potassium, magnesium, iron, calcium, and iodine.


    These recipes came courtesy of the Canadian Aquaculture Industry Alliance. For more great seafood recipes, visit their website.

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