Seafood Made Simple: Shellfish pleasures with these speedy, sweet mussels and clams
Mussel & Chorizo Rice, served up by Chef Aishling Moore. Picture: Chani Anderson
The conversation around eating seafood sustainably is a complex one. To me a food source which is truly sustainable is something that’s going to be available next year and for many years to come. We’ve reached a point now where irreversible damage has been caused to our oceans, reefs, forests, and atmosphere.
If you want to you make a conscious decision to eat seafood that’s going to have the least impact on the environment support regenerative aquaculture. A remedy to the destruction, the practice of farming molluscs like oysters, mussels and clams both rehabilitates and conserves our oceans whilst producing a viable and delicious food source. The process provides ecosystems for other marine life, improves water quality, and crucially sequesters carbon and nitrogen from the environment. An average mussel filters up to 15 gallons of water a day.
