Fish is not only a great source of protein but one of the best sources for omega-3 fatty acids. Dietary patterns that include fish have been shown to promote longevity, lower inflammation, and reduce cancer risk.

Last month I shared my fail-proof Easy Stove Top Fish recipe. I hope you had a chance to try it with your favorite fish and it proved to be just as easy and delicious as I had promised.

Now although shellfish is not always thought of as one of the best sources of omega-3s it does actually still contain these important fats and some shellfish, like crab, have just as much omega-3s as salmon. They also happen to be low in toxins making them another great option for getting more omega-3s in your diet. 

Shellfish is also a great source of important minerals like zinc, iron, magnesium, and selenium, as well as vitamin B12. 

Examples of Shellfish include:

• Crab
• Mussels
• Scallops
• Oysters
• Clams
• Lobster
• Prawns

Mussels are also a decent source of omega-3s and low in toxins. Scallops, Oysters and Clams are low in toxins too but not as high in omega-3s. Lobster is a good source of omega-3s but tends to be higher in toxins, as well as Prawns. In today’s recipe we’re going to highlight Mussels.

My French Inspiration

The first time I had Mussels we were traveling through the South of France, wandering through the streets of Biarritz looking for somewhere to stop for dinner. We came across a bistro advertising “Moules Frites” (mussels with french fries). It caught our attention so we decided to give it a go. They were amazing!! Simply prepared with white wine, shallots, & parsley. I happily finished a giant bowl of them and ever since will seek them out whenever the opportunity arises.

While flipping through the cookbook, Fast Food, Good Food by Andrew Weil a couple of years ago I came across a recipe for “Bistro-Style Mussels” and it occurred to me that I could actually make one of my favorite dishes at home. I was pleasantly surprised at how easy & quick they were to make and how yummy they turned out.

This recipe is adapted from the one I found in Dr. Weil’s cookbook and inspired by those first mussels I had in Biarritz. It’s delicious and elegant yet easy & fast enough to whip up on a week-night!

French Bistro Mussels

Serves 4

Ingredients

• 2 lbs (1 kg) Mussels, scrubbed if they’re not already cleaned
• 2 tbsp grass-fed butter
• 2 shallots, finely chopped
• 2 garlic cloves, pressed or minced
• 3 Tbsp flat-leaf parsley, chopped
• 1 cup dry white wine
• 1 bay leaf, whole
• 1 tsp dried thyme leaves
• Pinch of sea salt 
• Freshly ground black pepper

Directions

Step 1: In a large pot, heat the butter over medium heat, add the shallots, salt, & a few grinds of black pepper. Sautee for 1-2 minutes. Add the garlic and sautee another 1-2 minutes.

Step 2: Add the bay leaf, thyme, & wine and bring to a boil.

Step 3: Add the mussels, lower the heat, cover the pot, and cook for 4-5 minutes, until the mussels open…it actually goes that fast!

 Step 4: Discard any mussels that didn’t open. Serve in bowls with some of the cooking liquid drizzled over and chopped parsley sprinkled on top.

You can serve them just like this with some crusty whole grain bread and a side salad. I personally love them with an arugula or kale salad. Or you can serve them over noodles, rice, or any other whole grain, or like we had in the South of France, with a side of fries.

Either way, you won’t be disappointed. Give them a try and let me know what you think?!