Sustainable Seafood Recipe: Mussels Saint-Ex by Barton Seaver

Mussels Saint-Ex by Barton SeaverThis highly-spiced way to make mussels is a bit of a departure for those accustomed to mussels steamed with white wine and herbs. While the dish has bold flavor, it’s a mellow and balanced combination, well suited to the briny sweetness of the shellfish. Serve with lots of crusty bread to soak up the savory juices. Sweet paprika can replace the smoked paprika and pepperoni can substitute for the chorizo sausage for a milder dish.

Farmed mussels are a "Best Choice" because they’re raised in an environmentally responsible way.

Images reprinted with permission from For Cod and Country © 2011 by Barton Seaver, Sterling Epicure, an imprint of
Sterling Publishing Co., Inc.


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The Monterey Bay Aquarium, perched on the edge of a world-famous coastline, is your window to the wonders of the ocean. It’s located on historic Cannery Row in Monterey and is open daily except Christmas Day.

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