For centuries mussels were not aqua farmed. Most mussels came instead from restricted parks or other areas belonging to royal European families.
Even as late as 1869 those interested in commercial mussel cultivation were unable to convert old shellfish oyster farms into mussel growing areas.
It was not until the 1940's that mussels were cultivated commercially on ropes suspended from moored floating racks. Today suspended bags or socks are used support the growing young mussels.
French chefs celebrated this long sought achievement by creating a special dish still enjoyed today…
Mussels Mooring Style
- ½ Sweet Onion, diced
- 1 Bay Leaf
- 1 CloveGarlic, chopped
- 2 tbsp Carrot, finely chopped
- 2/3 cup Fish Stock
- 2/3 cup Dry White Wine
- 4 lbs Fresh Taylor Mussels, scrubbed and debearded
- 2/3 cup Heavy Cream
- Salt and Pepper to Taste
- In a large saucepan, combine the onion, bay leaf, garlic, carrot, fish stock, and wine.
- Bring to a boil.
- Cook for about 5 minutes to soften the carrot and onion.
- Add the mussels to the boiling mixture and cover
- Cook over high heat until the mussels open, about 5 minutes.
- Shake the pan occasionally to help them cook evenly.
- As soon as the mussels have opened, remove them with a slotted spoon and set aside.
- Remove the bay leaf from the broth, and stir in the heavy cream.
- Heat through, but do not boil.
- Taste and season with salt and pepper.
- Salt may not be necessary depending on the saltiness of your fish stock.
- Place mussels into serving dishes
- Spoon broth over mussels.
- Serve and enjoy.