{"id":83970,"date":"2014-10-07T11:33:22","date_gmt":"2014-10-07T01:33:22","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=83970"},"modified":"2014-10-07T11:33:22","modified_gmt":"2014-10-07T01:33:22","slug":"mussel-bound","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2014\/10\/07\/mussel-bound\/","title":{"rendered":"Mussel Bound"},"content":{"rendered":"

\"\"<\/a>October 3, 2014<\/strong><\/p>\n

by Jason Ford<\/strong>
\nFord on Food<\/a><\/strong><\/p>\n

Mussels are one of my favourite shellfish.<\/p>\n

They’re classified as a bi-valve mollusc, which means they have two shells joined together with a strong muscle – much like clams and pipis (or a flip phone).<\/p>\n

Mussels grow in clusters around rocks, jetties and other objects that lie in the sea. <\/p>\n

They grip to rocks with long silky threads called byssus, which look like a biker\u2019s goatee beard protruding from the opening of the shell.<\/p>\n

There are many varieties of mussels grown around the world, but the most common sold in Australia are New Zealand green-lipped mussels, Australian blue mussels, and black mussels.<\/p>\n

Most of the mussels sold are farmed, as they are more consistent in quality and safer.<\/p>\n

Wild mussels have been known to contain toxins as they are bottom filter-feeders that draw in water (which can be contaminated).<\/p>\n

The female mussel has a bright orange flesh and the male mussel has a (boring) creamy white flesh.<\/p>\n

My preference is to buy fresh live mussels, which can be a little difficult to obtain so I generally have to settle for frozen.<\/p>\n

But if I do get hold of live mussels, here is a simple – but beautiful – recipe I use to cook them:<\/p>\n

* * *<\/strong><\/h2>\n

White Wine Mussels<\/strong><\/h2>\n

\"\"<\/a>Ingredients:<\/strong><\/p>\n