#fishsmart

Must Have App for Humminbird

If you are using Humminbird Solix or Helix, you need this app. I explain why in this video.

Did you know that mussels are a great source of sustainable seafood? Watch as the Chef Robert Wohlfeil of The Oceanaire Seafood Room puts together this really easy, delicious dish that you can effortlessly put together at home

To find out more information on The Oceanaire Seafood Room, visit theoceanaire.com, follow them on Facebook at facebook.com/Oceanaire.Mpls or on Twitter @oceanaire_mpls.

To stay up to date on the Minnesota Zoo's FishSmart program, follow us on Facebook at facebook.com/fishsmartmnzoo or on Twitter @FishSmartMN.

Recipe:

Steamed Maine Mussels with Chorizo, Yield: 1 pound mussels

Ingredients:

1 lbs Wild Maine Mussels (or U.S. Farm Raised)

 2 oz Mexican Chorizo

4 oz Tomato; diced

1 tablespoon Shallot; minced

1 tablespoon Garlic; minced 

5 leaves of fresh Basil

3 springs fresh Oregano

Juice of 1 lemon

4 oz White wine

1.5 oz Whole Butter

Salt & Pepper (to taste)

Directions:

Clean mussels by rinsing in cold water. Remove beards. Store in a container with a draining bottom and cover with a damp towel.

In a sauté pan or skillet, cook the chorizo to brown and crispy and until the fat is rendered.

Add the tomato, garlic and shallots and sauté until soft and the tomatoes have broken down.

Add the herbs and the lemon juice.

Add the mussels. Sauté until mussels are hot and beginning to open.

Add the white wine and butter. Cover.

Simmer until mussels are all open (discard those that don’t open).

Season to taste with salt and pepper.

Did you know that mussels are a great source of sustainable seafood? Watch as the Minnesota Zoo's Sustainable Seafood Coordinator puts together this really easy, delicious dish that you can effortlessly put together at home.

Pickled Shallots Recipe:

Ingredients:

2-3 tablespoons of red wine vinegar

½ tablespoon of sugar

1 large shallot, sliced

Directions:

Add vinegar and sugar to a small sauce pan over high heat and bring to a boil. Stir until the sugar dissolves completely into the vinegar.

Add in the shallots and simmer for an additional 30 seconds.

Remove from heat and cool.

Green Curry Mussels Recipe:

Ingredients:

1 lb U.S. farm raised mussels

1 cup coconut milk

1 – 1 ½ tablespoons of green curry paste

1 – 1 ½ tablespoons of brown sugar

1 tablespoon of soy sauce

1 teaspoon of fish sauce

Juice of ½ a lime

Chopped cilantro

¼ cup crushed peanuts

Sliced jalapenos/red chilies (optional)

Directions:

In a deep skillet over medium high heat, add coconut milk, green curry paste, brown sugar, soy sauce and fish sauce to a low boil.

Add mussels and cover.

Continue to steam until mussels open. Discard any mussels that are still closed.

Empty mussels and broth into a serving dish and squeeze the juice of half a lime over the top.

Meet our restaurant partner Chef Stewart Woodman. Chef Woodman is the executive chef and co-owner of one of Minneapolis' best known fine dining restaurants, Heidi's, and he's committed to using only sustainably sourced seafood. 

Watch him as he prepares a new dish off of his menu featuring our October Fish of the Month, mussels. Chef Woodman also speaks to the myth that as a chef, committing to a sustainable seafood only menu limits your toolbox leaving fewer options for the creative output that diners want. 

To find out more information on Heidi's, visit heidismpls.com and follow them on Facebook at facebook.com/HeidisMpls or on Twitter @HeidisMpls.