Tender, plump, and tasty, the blue mussel (Mytiius edulis) is
treasured in most of the world's cuisines but strangely ignored in
North American cooking. This edible mollusk is naturally abundant
on both American coasts and easily cultivated. As over-harvesting
makes many other seafoods ever more scarce and expensive, the blue
mussel offers an inexpensive and attractive alternative to more
costly and wasteful sources of protein. To tempt American palates
and draw attention to this remarkably versatile and nutritious
seafood, Sarah Hurlburt has written The Mussel Cookbook. In her
entertaining introduction, Hurlburt tells about mussels-how they
live, how they saved a bridge from collapsing, why barrels of them
appeared in American police stations, how they are farmed in Spain,
France, and Holland. Then she offers over a hundred recipes.
Whether you are a beginning cook or a devotee of haute cuisine, you
will find recipes to match your abilities: simple dishes for the
out-of-doors, appetizers, soups and stews, salads, casseroles, main
dishes from abroad, and elegant party entrees. From Europe Hurlburt
brings back paella, cannelloni, and souffle of mussels, among many
others. From Asia come curried and stir-fried mussels as well as
the delectable midia dolma. There are a dozen quick-and-easy
tricks; there are flamed mussels and mussels Rockefeller. She
describes how to clean and freeze mussels, and gives tips on how to
use them. Sarah Hurlburt in collaboration with her husband, Graham,
has spent many years learning about the blue mussel. Together they
have studied European methods of mussel farming and begun their own
experimental Cultivation project in Massachusetts. Ms. Hurlburt's
recipes have been featured in the New York Times, the Boston Globe,
the Boston Herald American, and Harvard Magazine. Stories about the
Hurlburts' adventures with mussels have appeared in the Washington
Post, the Cornell Quarterly, and the Marine Fisheries Review. A
discussion of their work has appeared in the Congressional Record.
General
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