Day: September 3, 2025

National Mussels Day —
November 10, 2025

Celebrate mussels: affordable, flavorful bivalves with a tender texture that take on the flavors of broths and sauces.

Quick background
- Commonly enjoyed worldwide (Europe, North America, Asia). Popular preparations include moules marinières (white wine, garlic, parsley), steamed with beer, tomato‑based stews, and curry sauces.
- Farmed mussels (blue/Belgian mussel Mytilus spp.) are among the most sustainable seafoods — low-impact, filter feeders that require no feed.

How to celebrate
- Cook a pot of mussels to share (steamed, in broth, or as a stew).
- Try regional recipes: Belgian moules‑frites, Spanish mejillones en escabeche, Thai mussel curry.
- Visit a seafood market or restaurant known for fresh shellfish.

Selecting & storing
- Buy live mussels with tightly closed shells or ones that close when tapped.
- Smell: should smell briny/oceanic, not fishy or rotten.
- Store in the fridge covered with a damp cloth or paper towel for up to 2 days; do not store submerged in fresh water or sealed in airtight containers.

Prep & cleaning
- Rinse under cold water. Scrub shells to remove debris and use a small knife to remove the beard (byssal threads).
- Discard any with cracked shells. After cooking, discard any that remain closed.

Cooking tips
- High heat and short cook time preserve texture; avoid overcooking.
- Add cream or coconut milk to the broth for a richer finish; tomatoes, saffron, or curry paste give different regional profiles.
- Reserve and strain cooking liquid for sauces, risotto, or broth (if fresh and properly handled).

Allergies & safety
- Mussels are shellfish — common allergen. Avoid if allergic.
- Eat only properly cooked mussels; discard those that don’t open during cooking.
- Follow local advisories about shellfish harvest areas (red tides, contamination).

Enjoy National Mussels Day by making a steaming pot to share and savoring the broth with good bread....

National Greek Yogurt Day —
November 9, 2025

Celebrate thick, tangy strained yogurt prized for high protein, creamy texture, and versatile uses from breakfast bowls to savory sauces.

Quick background
- Greek-style yogurt is yogurt that’s been strained to remove whey, concentrating protein and fat; traditional strained yogurts have long roots in the Mediterranean and Middle East. Commercial products vary in fat, sugar, and straining level.

How to celebrate
- Make a yogurt bowl with fruit, nuts, seeds, and a drizzle of honey.
- Use Greek yogurt in savory dishes: tzatziki, raita, marinades, dressings, or as a sour-cream substitute.
- Try full-fat, low-fat, and non-dairy “Greek-style” alternatives to compare texture and flavor.
- Visit a local shop that makes fresh yogurt or cook a recipe that highlights its texture (cheesecakes, frozen yogurt, dips).

Culinary uses
- Breakfast bowls, parfaits, smoothies
- Sauces & dips: tzatziki, ranch-style dips, labneh (further strained)
- Baking: replace sour cream or oil in cakes/muffins for moisture and protein
- Marinating: tenderizes meats when acid/tenderizer is desired

Nutrition & labels
- High in protein compared with unstrained yogurt; fat and sugar content varies by product and added sweeteners.
- Check labels for added sugars, stabilizers, or isolates if you prefer minimal ingredients.
- “Greek-style” or “strained” on a label can mean different production methods—read ingredient lists if you want traditional cultures and milk only.

Storage & safety
- Store refrigerated and consume within 7–10 days after opening (follow brand guidance).
- Keep utensils clean to avoid contamination; discard if off-odor, color, or mold appears.

Allergy/diet notes
- Contains dairy; lactose content is reduced but not eliminated. Non-dairy alternatives exist (coconut, soy, oat) but check protein and texture differences.

Enjoy National Greek Yogurt Day by tasting varieties, making a homemade batch, or using it to upgrade a favorite recipe. #CulinaryCollectiveATL #JohnsCreek #ChefRob #PersonalChef #bestinatlanta #CulinaryExperience #ElegantDining #AtlantaCatering #PrivateChefAtlanta...