Sunday, May 8, 2011


'Flex' 18x18" oil pastel;  Kathleen Faulkner

Mussel is a bivalve and my favorite to eat.

I first encountered the lovely mussel while living in Astoria, Oregon. We would drive to the ocean whenever possible, only a short jaunt away,  build a bonfire  and collect ocean mussels.  
Later, with wine and song, we'd eat those mussels and have brilliant dreams later in the night.  

The key to great steamed mussels is to not overcook them: three or four minutes at the most. 
Place cleaned mussels in a pan with garlic or onion, wine, salt, pepper.. cover and shake.  When mussels open, they are done.  Serve with large portions of bread for sopping up the broth and generous amounts of wine to bring out the song.