Advertisement
 
YOU ARE HERE: LAT HomeCollectionsMussels
IN THE NEWS

Mussels

FEATURED ARTICLES
NEWS
October 29, 2012 | By Jenn Harris
Sometimes, it's good to show your mussels while cooking. No, not the Popeye muscles, but our small shelled, bearded friends from the sea. If you scrub them down and get them to open up, they're quite good company. During Monday morning's #weekendeats chat, some participants were brave enough to share their mussels. Here are the highlights: Grek K, also known as @Geezshock on Twitter, shared a photo of his mussels from Hitchcock Restaurant in Seattle.  The Rosso Wine Shop shared a photo of steamed mussels with passato di  pomodoro, chilles and herbs from Osteria Mozza.
ARTICLES BY DATE
SCIENCE
January 11, 2014 | By Louis Sahagun
The California Coastal Commission has approved development of the first shellfish ranch in federal waters, a 100-acre underwater plot for cultivating and harvesting about 2.6 million pounds of Mediterranean mussels a year. “It's quite an achievement and I'm pretty happy about it,” Philip Cruver, president and director of Catalina Sea Ranch, said about the commission's unanimous vote Wednesday. “But I always knew it would happen because of the demand.” Catalina Sea Ranch's business strategy is in line with the National Oceanic and Atmospheric Administration's aim to create jobs, provide highly nutritional food and improve the marine environment by putting more shellfish back in U.S. waters.
Advertisement
FOOD
February 2, 2013 | By S. Irene Virbila, Los Angeles Times
Brittany, on the Atlantic coast of France, is famous for its shellfish. The most prized oysters come from Cancale, and the bouchot mussels, just an inch or so long, are tender and sweet. One bowl of those dainty mussels steamed in white wine and shallots turned me into a lifetime mussel lover. Here, Carlsbad Aquafarm in San Diego County sells bags of mussels grown off the California coast at the Hollywood and Santa Monica farmers markets. You can also find some wonderful mussel dishes at restaurants.
NEWS
May 30, 2013 | By S. Irene Virbila
One night, I bought more mussels than I needed for a paella, so after dinner I steamed the extras, took them out of their shells and put them in the fridge. My first idea was to serve them as a salad with a little homemade mayonnaise, but then I remembered a soup of beans and mussels I had at a restaurant in Olbia, Sardinia, years ago. That gave me the idea of making a salad of beans and mussels. After soaking some big white beans in water overnight, I cooked them with thyme and a sofrito of onion, celery and carrot.
NEWS
March 9, 2013 | By S. Irene Virbila
For a dinner at home last night, just the two of us, we made steamed mussels - not our usual recipe that involves lots of freshly cracked black pepper, but “mussels with bacon, apple and shallot” from the new book and iPad app “ Lark: Cooking Against the Grain .” I liked Lark chef John Sundstrom's idea of including a splash of apple cider, apple cider vinegar and a diced Granny Smith apple in the broth, along with thin rings of...
FOOD
March 31, 2011 | By Noelle Carter, Los Angeles Times
  Dear SOS: I have just returned from a trip to Napa wine country, where I had the best steamed mussels I have ever tasted at Hurley's in Yountville. They were grilled, then steamed with chorizo. Amelia Lackie Port Hueneme Dear Amelia: Hurley's was happy to share its recipe, which we've adapted below. Hurley's grilled mussels with red wine and chorizo Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print.
CALIFORNIA | LOCAL
May 6, 2001 | From Times Staff Reports
A quarantine for mussels found along the Ventura County coastline is in effect until Oct. 31. The annual quarantine was issued by the Public Health Department and applies to all species of mussels taken from any bay, harbor or estuary. Commercially harvested mussels are not included in the quarantine, officials said. Toxins found in mussels can cause paralytic shellfish poisoning, which affects the central nervous system.
CALIFORNIA | LOCAL
May 1, 2001 | MAI TRAN
Health officials warned residents not to eat mussels and other mollusks harvested from local waters because the bivalves contain high levels of toxins. The annual quarantine begins today and ends Oct. 31. Mollusks such as mussels, clams, oysters and scallops contain elevated levels of toxin and could poison those who eat them without first removing the digestive organs, said Mike Spurgeon, deputy agency director of the county Health Care Agency.
TRAVEL
June 24, 1990
We really enjoyed the James T. Yenckel story, "Brussels Is a City Not to Be Ignored," June 10, having returned from Belgium and France in late May. His experiences mirrored some of ours. We also found the Petite Rue des Bouchers and the intersecting Rue des Bouchers fascinating. We also enjoyed a fine meal at Aux Armes de Bruxelles, about $34 each, including wine. We were sorry that the mussel season was over, but we enjoyed other Belgian specialties such as waterzooi, beer and frites.
NEWS
May 30, 2013 | By S. Irene Virbila
One night, I bought more mussels than I needed for a paella, so after dinner I steamed the extras, took them out of their shells and put them in the fridge. My first idea was to serve them as a salad with a little homemade mayonnaise, but then I remembered a soup of beans and mussels I had at a restaurant in Olbia, Sardinia, years ago. That gave me the idea of making a salad of beans and mussels. After soaking some big white beans in water overnight, I cooked them with thyme and a sofrito of onion, celery and carrot.
NEWS
March 22, 2013 | By S. Irene Virbila
I'm convinced you have to make paella a dozen or more times before you can get it right every time. I'm just about there and last week it all came together with a chicken, shrimp and mussel paella for eight. The secret is a good stock, using La Bomba paella rice and the best saffron you can find. This time the rice was perfect - not too wet, not too dry, every grain suffused with that rich shellfish stock. Practice makes perfect. The wine that worked beautifully with it was the 2003 Lopez de Heredia Viña Tondonia "Viña Gravonia.
NEWS
March 9, 2013 | By S. Irene Virbila
For a dinner at home last night, just the two of us, we made steamed mussels - not our usual recipe that involves lots of freshly cracked black pepper, but “mussels with bacon, apple and shallot” from the new book and iPad app “ Lark: Cooking Against the Grain .” I liked Lark chef John Sundstrom's idea of including a splash of apple cider, apple cider vinegar and a diced Granny Smith apple in the broth, along with thin rings of...
FOOD
February 2, 2013 | By S. Irene Virbila, Los Angeles Times
Brittany, on the Atlantic coast of France, is famous for its shellfish. The most prized oysters come from Cancale, and the bouchot mussels, just an inch or so long, are tender and sweet. One bowl of those dainty mussels steamed in white wine and shallots turned me into a lifetime mussel lover. Here, Carlsbad Aquafarm in San Diego County sells bags of mussels grown off the California coast at the Hollywood and Santa Monica farmers markets. You can also find some wonderful mussel dishes at restaurants.
NEWS
October 29, 2012 | By Jenn Harris
Sometimes, it's good to show your mussels while cooking. No, not the Popeye muscles, but our small shelled, bearded friends from the sea. If you scrub them down and get them to open up, they're quite good company. During Monday morning's #weekendeats chat, some participants were brave enough to share their mussels. Here are the highlights: Grek K, also known as @Geezshock on Twitter, shared a photo of his mussels from Hitchcock Restaurant in Seattle.  The Rosso Wine Shop shared a photo of steamed mussels with passato di  pomodoro, chilles and herbs from Osteria Mozza.
FOOD
September 15, 2012 | By S. Irene Virbila, Los Angeles Times
The bottle is so dark, I thought at first this was a red Côtes du Rhône until I read "white wine" on the back label. The 2010 Rouvre Saint Leger "Laudun" does have the presence of a rouge . It's 100% Viognier, pale yellow with an extravagant nose of ripe apricot and citrus. Lush and creamy, this is a wine to roll around the tongue, savoring every nuance. It's definitely not shy. I'd pair it with grilled lobster, seared scallops or mussels steamed in a splash of the same wine.
CALIFORNIA | LOCAL
August 6, 2012 | By Louis Sahagun, Los Angeles Times
On a recent sunny morning off Long Beach, Philip Cruver throttled down his boat at the spot where his company expects to develop the first shellfish ranch in federal waters. "Our goal is to show this can be done and put a dent in the nation's $10.4-billion seafood deficit," Long Beach entrepreneur Cruver, 67, explained from the deck of his 27-foot vessel. If all goes according to plan, construction of a pilot 100-acre underwater plot will begin early next year, with the first harvest of a half a million pounds of plump Mediterranean mussels and 500,000 Pacific oysters expected about eight months later.
CALIFORNIA | LOCAL
May 19, 2009 | Margot Roosevelt and Louis Sahagun
There's an uproar over the infamous freshwater quagga mussel at Klondike Lake, one of the few patches of water in the sprawling Owens Valley open to motorized recreation. In an effort to keep the prolific, destructive bivalve from surging into the Los Angeles aqueduct system, the city's Department of Water and Power banned the use of personal watercraft (such as Jet Skis) and recreational boats on the 160-acre lake -- and installed a fence around it.
CALIFORNIA | LOCAL
April 28, 2004 | From Times Staff Reports
State and county health officials are warning people not to eat mussels caught for sport along the coast, including Ventura County. Testing has revealed elevated levels in mussels of a toxin called domoic acid, said Debra Borsos, a spokeswoman for the Ventura County Environmental Health Division. Domoic acid is produced by sea algae, which are eaten by mussels and other shellfish.
FOOD
June 23, 2012 | By S. Irene Virbila, Los Angeles Times
The 2011 Domaine de Reuilly Pinot Gris Rosé is an elegant summer-weight wine. Hooray for summer and rosé and this bargain Reuilly Pinot Gris from the eastern Loire Valley. This rosé made entirely from Pinot Gris is quite unique year after year, but in 2011 estate owner Denis Jamain made a particularly good example. The color of pale onion skin, it's aromatic but not overblown, crisp and minerally. It's an elegant summer-weight wine that I can't wait to open as an apéritif with a bowl of olives and toasted almonds, with an omelet aux fines herbes or mussels steamed in a splash of the wine with shallots and lots of black pepper.
Los Angeles Times Articles
|