I love all seafood and my children like most kinds.  I’ve told most people that my “go to” meal for them (one I know they will finish happily) is salmon with rice and veggies.  But mussels became a regular dish two years ago when we were in New Hampshire with a girl friend and her two girls.  All five kids loved the mussels we moms ordered, that now we get them/prepare them often when we’re together.  My three year old is the biggest fan.  He orders them out at restaurants too.   He was the one who pleaded with me to buy some the other day.

• One pound, cleaned and de-bearded PEI mussels
• 1/2 TBSP olive oil
• 1-2 cloves garlic chopped
•  1 shallot chopped
• handful of chopped fresh chives, parsley and/or basil
• 1/2 cup white wine
• 1 plum tomato chopped

 Lightly sauté shallots for two minutes over high heat in olive oil.  Add the garlic and cook another minute or two until just done but not brown.  My husband’s trick: add the white wine and take it off heat it stops it from cooking further  – esp. if you’re not ready to eat quite yet.  I always just added the mussels and everything else but the garlic and oil got too brown (it changes the flavor).    I usually use the NZ Sauvignon Blanc we’ve got around (hint: Black Box wines have great value and taste and keep wine fresher than an open bottle.  It’s 4 bottles in one box, so easy for backyard bbq’s!) but any drinkable white will do.  About 1/2 cup for 1 pound of mussels.  Add mussels, fresh herbs and tomato.  Cook covered on med-high, stirring once or twice, until open and cooked through- about 8-10 minutes.  Serve in large bowl with crusty bread on side for dipping.  Amazingly you won’t need salt!  The mussels are usually salty enough.

My kids eat them and several of my friends’ children do as well!  If you like seafood, but think they won’t just introduce it to them… have them try yours and see if they’ll bite!

©2010 MyKidsReallyEatThis.com