Student Eats’ This Week: Mussels

By Catherine SWEET

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Pecliveliger

If you're looking for a cheap and dif- ferent meal idea, PEI Cultivated Mussels are really cheap right now (I got a kilo for $3 at Sobey's). Here's how to cook them- so easy a University student could do it.

1)Buy your mussels (One serving is about | Ib, or a half kilo). Take them home and cook them that day, or store them in the fridge, but not for more than 24 hours, just to be safe, eh wah?

2)Throw a pot on the stove and chuck the mussels into it (look at each mus- sel first, clean them if there's a little dirty and throw out the ones with bro- ken shells). If some of the shells are open, it means the mussel is still alive (this is good). A fun thing to do is tap the mussel on the counter and some- times they squeeze shut.

3)You don't have to put any water in the pot. This cuts down on prep time because the mussels can steam in their own juices. If you want, you can cover the bottom with wine, beer or a bit of garlic, but I really don't find all [6]

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that stuff lends to the taste.

4)Crank the heat and leave them alone.

Don't take the cover off it for 5-7 min- utes (they won't cook properly).-Then

look in after that time and if the shells are open, tuck in!

Melt some butter if you want, dip and enjoy. It's an easy clean-up and seems kinda posh. I love steaming mussels.

DON’T PRY OPEN THE SHELLS THAT AREN’T OPEN UNLESS YOU ARE FOND OF VOMITING!

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