It's Time Again (Mussel Man Challenge II)

Like many of you, I enjoy the many benefits that Free Republic offers all of us. Although I have not had the free time as of late to contribute as much as I would like to the forum, I still have been checking in, seeing what's happening and getting what we won't get out of the lamestream media - the truth.

Some of you may remember that, during the first quarter fundraiser, I volunteered for a task near & dear to my heart: raising funds for FR. To do that, I asked FReepers and lurkers to donate whatever amount they could for every mussel I ate at a local Chinese restaurant. The "event" was a success, and raised several thousand dollars above and beyond the regular quarterly goal. For more info on the original event, check this out: Mussel Man Challenge (it opens in a new window)

Now, I know the quarterly fundraiser is over, and the goal was met plus some. But the fact is that, in my ever so humble opinion, no amount is 'enough'. Free Republic has played a MAJOR role in recent years in getting the truth out to the public. Not only that, but it has given us all a place to find refuge from the daily onslaught of liberal lies in the mainstream press. It has given us what so many commercial websites have failed miserably at - creating a true, grassroots community. That's why I am not happy to just "keep the lights on" with quarterly fundraisers.

Therefore, I am prepared to once again offer my stomach to the cause of FReedom, and am proud to announce my second endeavor to raise a little extra money for the cause. So, on Saturday, August 16, 2003, I will make the trip down to the local Chinese restaurant once again and see how many mussels I can eat in the name of FReedom. And you get to have an impact on the greatest Conservative website in existence today.

Here's is what I am asking of you - please take a moment to make a pledge on this thread for each mussel I eat. Make a pledge for whatever you feel you can afford, whether it's .05 cents, .10 cents, .25 cents or more. My record currently stands at 101 mussels, and I fully intend on breaking that record, even if it is by just one mussel.

If you are a Colorado FReeper, and would like to join me on that day to eat lunch and have a little fun, let me know and I'll send you the details. I am in Grand Junction, and would love to hear from you!

This time around, as I did last time, I will be taking along my camera and getting a few pics to share with everyone after the event.

So, what are you waiting for? Make your pledge today and help make Free Republic the strongest it can be.

BUMP!

NEW YORK SEAFOOD COUNCIL: ABOUT SEAFOOD: MUSSELS

MUSSELS

Mussels are found in polar to cool temperate waters everywhere in the world. In Eastern North America, the blue mussel is the most common and desirable species of mussel used for food. Blue mussels are most abundant from the Canadian maritime provinces through New York and New Jersey and are found as far south as North Carolina. Blue mussels live along the shore in tidal and subtidal areas. They anchor themselves to rocks, pilings, and other mussels with their "byssal threads" commonly known as the mussel's "beard". This anchoring is necessary to allow mussels to remain fixed in one location in tidal areas subjected to the force of wind and waves.

The blue mussel is a bivalve shellfish with a smooth elongated blue to blue-black shell. Mussels commonly range in size from two to over four inches in length, and the succulent meats range in color from yellow to orange. Wild mussels are harvested throughout the Northeast and Canada. In New York, locally harvested mussels are available all year with peak harvests occurring from April through October. "Over 75% of the mussels you'll see on Long Island in the summer are wild" says John Berglin, a life long baymen from Hampton Bays. According to Mr. Berglin," blue mussels can set or begin their development in a lot of places, but they need certain conditions to grow to full maturity. There are many natural cycles that affect their longevity, and they can live to be up to three years old."

Farm raised or cultured mussels from Canada, New England and other areas are also available in New York markets all year. These mussels are raised by allowing mussel spat to attach to ropes and other structures. These structures are then placed back into coastal waters until the mussels grow to market size and can be harvested. Both types of mussels are a good value and have a similar taste and texture.

Mussels are generally purchased live although a variety of value added fresh, frozen and canned specialty products are available. Live mussels should be clean and free of mud or dirt. Mussels should be kept cold in the refrigerator. Cold temperatures can cause the shell of mussels to open or "gape" especially if the humidity in the refrigerator is low. It's best to store mussels in a bowl in the refrigerator covered with a wet paper towel to maintain humidity. Do not store in water, fresh water will kill them. Before preparation, each mussel should be checked by tapping the shell lightly. Mussels whose shells don't close in a minute or two are likely to be dead and should be discarded. You may also need to remove the "beard" or byssus thread. This should be done immediately before cooking, because removing the "beard" will weaken the mussel and cause it to die faster. Many recipes suggest soaking mussels in water in which cornmeal has been added. This technique was suggested to help the mussel purge sand from its body, and the cornmeal was added to provide food to encourage the mussel to pump water through it's system. While in principle this technique could help to remove some sand or grit, it is generally considered to be unnecessary, impractical, and of marginal benefit for most consumers.

The delicious briny aroma that mussels release and the broth their juices create as they cook adds to their wonderful versatility. This broth can be used as the base for an almost infinite variety of soups, seafood stews, and sauces. Mussels can also be lightly broiled on the half shell, deep-fried, stuffed tossed into salads, or even grilled. Most mussel recipes begin with steaming the mussels open in a little liquid in a covered pot over with heat for 5 to 10 minutes. Use a pot large enough so that the mussels you need only fill it to about half to three quarters full, so that the mussels have room to open. Almost any liquid can be used to steam mussels. French cooks frequently use white wine, while Italian cooks may prefer a mixture of olive oil, herbs, wine and tomatoes. In the simplest steamed mussel dishes the delicious broth is served over the mussels in bowls. In more elaborate dishes the mussels are taken out of their shells and the cooking liquid is flavored or enriched with additional ingredients. In other dishes, mussels are steamed open to get them out of their shells before they're fried, grilled, broiled, or served cold in salads.

: Serving Size: 3 ounces, steamed
	Amount per serving
Total Calories	150
Protein	20 grams
Carbohydrate	6 grams
Total Fat	4 grams
Saturated Fat	1 gram
Omega-3 Fatty Acids	0.7 grams
Cholesterol	50 milligrams
Sodium	310 milligrams
Vitamin A	0% Daily Value
Vitamin C	0% Daily Value
Calcium	0% Daily Value
Iron	3% Daily Value
Source: Seafood Savvy, Ken Gall, Cornell Cooperative Extension Service CLICK HERE FOR MORE INFORMATION ABOUT NUTRITION.

Mussels are available in New York markets throughout the year. Locally harvested mussels are most abundant in New York from May to October.

CLICK HERE FOR
ENLARGED GRAPH

: Other Full Flavored, Delicate Textured shellfish you may wish to substitute for Mussels are clams and oysters.

HOW MANY TO SERVE?

Mussels are usually sold by the pound, and for a first course in an informal meal about 1/2 to 3/4 pound per person is adequate. Depending on the size of the mussels, this could require between 9 and 18 mussels. When serving steamed mussels as a main course, about 1-1/2 pounds per person is sufficient. For broiled mussels as a first course, 6 to 8 medium to large mussels per person is adequate.

Q: The secretion of what sea creature was once woven into gloves?
A: The byssus threads secreted by mussels harden upon contact with seawater. In ancient Greece the threads of the mussel were collected and woven into byssus gloves for the hands of fishermen. These gloves had to be kept wet or they would lose their durability. They were stored in buckets of seawater, and lasted so long they were handed down from generation to generation.

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