sustainable

very sad to share the news of yet another publication folding. these images, recipes and an article on sustainable eating were to be in the next issue of Healing Lifestyles & Spas but unfortunately the magazine is no longer being published. it was great to work with such wonderful people promoting such a healthy lifestyle and we're sad to see them go. thanks for everything melissa! mussels are a great sustainable choice when it comes to seafood because their aquaculture benefits surrounding marine habitat and improves water quality as they filter and feed on excess plankton.

Steamed Mussels

2 tbs olive oil

1 bulb fennel, chopped

1 onion, chopped

2 carrots, peeled & chopped

1 bunch kale, trimmed & chopped

4 cloves garlic, minced

2 lbs. blue, black or green mussels, scrubbed & debearded

1 cup dry white wine

1 cup chicken stock

3 tbs unsalted butter, cubed

1 tbs red chili flakes

1 lemon

salt & pepper

in a large saucepan, heat olive oil. add fennel, onion and carrot and cook 5 minutes until slightly softened. add kale and garlic and saute 3 minutes until soft. add cleaned mussels, wine and stock and stir to combine. cover and steam 8 minutes, until mussels are open, stirring occasionally. discard any mussels that do not open. remove from heat and stir in butter, chili flakes, juice of half the lemon and salt & pepper to taste. to serve, ladle mussels into each bowl with liquid. garnish with lemon wedges and serve with crusty bread to soak up the tasty broth!