Wednesday’s Mussels Explained

by Asa Brown

Traditionally, pasta has been on Mondays, Mexican food on Tuesday, and some variation of junk food on Friday. Either way, Wednesday has traditionally been a dumping ground for a latest Bon Appetit experiment, not for a gourmet meal.

On Wednesday, January 25th, however, Bon Appetit pulled something out of the bag that no one was expecting: mussels.

In fact, mussels weren’t even on the Bon Appetit online menu. The ‘Main Bar’, which Bon Appetit refers to as “Comfort”, didn’t have a section on Wednesday’s menu. The lack of mussels on the online menu, however, was simply a mistake.

When asked about the mussels, Kelly Cowing, General Manager of the OES dining hall and OES parent explained that,  “many people ask for fish and shellfish, but they are very expensive. Because of the snow days, however, there was money left in a usually tight budget”

As we all now know, this extra money went towards mussels. Whatever your feelings are on mussels in general or Wednesday’s mussels, an unquestionable positive is that they were sustainable. Harvested from Totten Inlet by the Nisqually Native American tribe, the mussels were delivered to OES on Tuesday and served on Wednesday.

In addition to their sustainability, the mussels, as well as the meatball sandwiches, were reportedly quite good. Co-Dean of Students Kara Tamberelli said that she was “over the moon” about it and that “we ate like kings”

It must be mentioned that not everyone was as thrilled about the mussels as Kara, though. Many reported that the mussels weren’t good, or that they simply weren’t a fan of mussels as a generality.

Furthermore, many reported finding unsavory things in their mussels. Freshman Andre Stendahl found a dead sea snail in his muscle (We have our researchers on the Dig working around the clock to verify if this story could possibly be true but, for the time being we’re going to pull a Buzzfeed and publish without fact-checking).

One thing that no one can doubt is that the mussels were very healthy. According to healthyeating.com, mussels are “low in such contaminates such as mercury and PCBs”. Also, mussels have substantial amounts of protein, iron, zinc, vitamin C and several B vitamins. The Guardian cited mussels as having the “most impressive nutritional profile of all shellfish,” and, given that I’m the head shellfish correspondent for the Dig, I can verify that that’s quite impressive when compared to the likes of nutrition giants “shrimp” and “scallops.”

All in all, the mussels, as well as the fabulous meatball sandwiches, were one of the best Bon Appetit lunches in my tenure as a student here at OES.

 

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