Ancient shell middens—dating back 9000 years and containing mussel shells, clamshells, bones and other kitchen scraps piled to heights of 9 feet (2.75 m)—have been excavated on the west coast, a testament to First Peoples’ love of, and dependence on, shellfish.
Scrub mussels under cool running water and remove any beards. Discard mussels that don’t close when gently tapped. Bring white wine and garlic to a boil in large pot. Add mussels. Cover and reduce heat, cooking for about 5 to 6 minutes. Discard any mussels that have not opened. With slotted spoon, transfer mussels into serving dishes. Turn heat to high and bring remaining liquid to a boil. Cook for 2 to 3 minutes, until it has reduced slightly. Whisk in butter. Spoon sauce over mussels and sprinkle with chives. Serves 5.
Mussels (see Tip, page 64) 4 lbs. 2 kg White wine, such as Chardonnay 1 cup 250 mL Garlic cloves, minced 4 4 Butter 1 tbsp. 15 mL Chives, chopped 1/4 cup 60 mL