Farmed raised Maine mussels are sold in the local New Hampshire markets. Sometimes I can get them for as low as $2.99 per pound. These mussels are fresh and sweet. Once cooked I normally eat them as is or with a simple dip of lime or lemon juice with salt and pepper. Today I decided to make a salad with ponzu seasoned sauce. Ponzu is a Japanese citrus based sauce. The resulting salad was light and tasty.
|farmed raised mussels from Maine|
|wild mussels from the|
coast of New Hampshire
10 trimmed asparagus, use a vegetable peeler and peel each one into thin strips
1/2 cup cooked mussels, remove from shells, remove the fiber-like clump
4-5 mint leaves (or your choice of herb), hand torn or julienned
1 Tbsp sliced almonds
2 tsp Kikkoman ponzu citrus seasoned dressing & sauce
1 tsp olive oil
In a large bowl add asparagus, mussels, mint, almonds, ponzu seasoned sauce, and olive oil. Gently toss all the ingredients together.
*The farm raised mussels have much less sand in them. Once I brought them home, I washed them well several times in cold water. I tend to boil about 2 inches of water in a pot. Once the water comes to a boil I drop the mussels in and cover the pot. I steam/boil them for about 5-7 minutes or until they have opened up. I stir them a few times and remove from heat. I try not to cook them too long. Sometimes I save some of the broth and use this for cooking.
*I added my favorite type of mint that I have growing in my garden. You may add your herb of choice.