Poor Man's Oyster

Puget Sound and North Atlantic blue mussels are in season during the months with an "r" in their name (September through April). This is because they spawn during the summer months (May through August), making their flesh less palatable in other months. The fast growing Mediterranean mussel has opposite seasonality and is distinctly different from the blue mussels. As winter spawners, Mediterranean mussels are plump and at their sweetest and most tender right through the summer.

Once purchased, mussels should be kept under refrigeration and covered with a clean wet towel to prevent them from drying out. The beards should only be removed just before cooking as doing so earlier drastically shortens shelf life. Any mussels that have opened up prior to cooking should be discarded. The shells will open before the meat, which will become smaller in size, is done cooking. There's a substance on the surface of the shells that resists barnacle growth and sometimes causes the shells to stick together while cooking. So, if some of the mussels aren't opening up, gently pry them open with tongs, a knife or fork.

Mussels are a healthy food rich in phosphorus, iodine and zinc, which supposedly assists in the production of testosterone. Their effect, however, has proven to be more psychological than physical. But never underestimate the power of suggestion because that's where the real magic lies. So for a truly romantic holiday, either make a reservation to have some wonderful Puget Sound mussel dishes at one of the many stellar restaurants in the Seattle or consider preparing one of these recipes from Taylor Shellfish as part of an elegant dinner for you and that special someone.