Flexing Some Grey Cup Mussel


CHARLOTTETOWN, P.E.I — In celebration of a new campaign and website, the Mussel Industry Council of North America, based in Charlottetown, P.E.I., took the show on the road this past weekend. While not necessarily a traditional tail-gate cooking staple, the council fed hundreds of hungry Grey Cup fans with their own alternative to brats and franks.

“We shipped 2,500 pounds of fresh Blue Cultured mussels to Calgary,” says Linda Duncan, executive director, Mussel Industry Council. “When the Atlantic Schooners, an active group of football fans, asked if we could share this great food with all the die-hard CFLers, we couldn’t resist.”

Duncan says the team in Calgary cooked the bivalves in a pretty standard, but delicious, manner: “steamed and served with melted butter,” says Duncan. “The beauty of mussels is they are delicious steamed or with added flavours — either way they are easy to cook and quick to prepare.”

The Mussel Industry Council has recently launched a new holiday campaign with six recipes to encourage people to eat mussels: Blue Mussels on the half shell, mussel bruschetta, mussel carbonara, mussel provencal, mussels Thai style and Fortune Bay mussel chowder. Click here, for more details.



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