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| The Scuppers This is a new forum for the not necessarily fishing related topics... |
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01-20-2006, 03:15 PM
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#1
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D'oh
Join Date: May 2004
Location: RI
Posts: 3,296
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Sorry krispy, i just sell 'em.
Saltheart, believe me, I have searched everywhere. I need some personal advice from my friends. I would trust a recipe you gave me far more than one i just randomly pulled off the web.
Zac
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i bent my wookie
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01-20-2006, 03:29 PM
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#2
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Registered User
Join Date: Nov 2003
Location: MA
Posts: 3,630
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My favorite is to steam them with some w.wine, garlic, basil leaves, dice tomatoe, then dip them in melted butter that was melted w/shredded basil in it.  Mussels brittany is killer too- par-cook them in some w.wine/garlic till they open, quickly cool. Take some softened butter , chopped parley, little lemon juice, chopped garlic, s+p and toss in food processer until mixed. Halve the mussels and fill the shell w/the butter mixture (mussel on bottom) and top w/japanimation crumbs (mix a lil melted butter s+p w/crumbs prior) then broil or cook in oven at 350 till brown. Mussels steamed in coconut milk, ginger, cilantro and either red or green thai curry is also good. |
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01-20-2006, 03:36 PM
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#3
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D'oh
Join Date: May 2004
Location: RI
Posts: 3,296
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now we're talkin'. and chef, i haven't forgotten your plug, just been very busy.
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i bent my wookie
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01-20-2006, 03:38 PM
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#4
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Registered User
Join Date: Nov 2003
Location: MA
Posts: 3,630
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No worries bro, if you have any questions or anything feel free to pm. Also wild mussels flavor is 10x better then farmraised, and also make sure to de-beard the black clam before cooking.
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01-20-2006, 04:14 PM
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#5
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Registered User
Join Date: Sep 2003
Location: Libtardia
Posts: 21,695
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Quote:
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Originally Posted by cheferson
also make sure to de-beard the black clam before cooking.
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01-20-2006, 04:24 PM
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#6
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Red Eye Jedi
Join Date: Jan 2004
Location: East Facing
Posts: 4,374
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01-20-2006, 04:50 PM
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#7
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Registered User
Join Date: Feb 2003
Location: Here and There Seasonally
Posts: 5,985
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Bag o mussels
white wine
little water
linguica
clove or two chopped garlic
sliced onion
bay leaf
pepper corns
French or Italian bread
butter and juice for dipping
The wife and I do this one all the time.  |
He that would make his own liberty secure, must guard even his enemy from oppression; for if he violates this duty, he establishes a precedent that will reach to himself.
Thomas Paine
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01-20-2006, 03:44 PM
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#8
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Super Moderator
Join Date: Sep 2003
Location: Georgetown MA
Posts: 18,204
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Quote:
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Originally Posted by cheferson
My favorite is to steam them with some w.wine, garlic, basil leaves, dice tomatoe, then dip them in melted butter that was melted w/shredded basil in it. |
Bingo...the BEST way to have them IMHO......Now I want some for supper |
"If you're arguing with an idiot, make sure he isn't doing the same thing."
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01-20-2006, 03:50 PM
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#9
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Registered User
Join Date: Nov 2003
Location: MA
Posts: 3,630
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Oh yeah, your probally better of using a good canned tomatoe for the diced the the watered cardboard that is available now. Altu cuchina sp? brand is my fav
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