Mussels. Anyone know a good way to prepare them?

[H_T_]

i boil them if already marinated, but if not, in the microwave with Ms. Dash.

 

[dirty~d~]

Crack the top shell off and pour a little garlic butter in each. Put them on a baking sheet in the oven at 425 for about 7 minutes.

 

[H_T_]

Crack the top shell off and pour a little garlic butter in each. Put them on a baking sheet in the oven at 425 for about 7 minutes.

i got some from iceland. they came in a box that looked like laundry detergent. they were already on the half shell and they were freaking huge.

 

[dirty~d~]

i got some from iceland. they came in a box that looked like laundry detergent. they were already on the half shell and they were freaking huge.

And you didn't offer me any? That deserves a foot in the ass!





I hope they were yummy.

 

[H_T_]

And you didn't offer me any? That deserves a foot in the ass!





I hope they were yummy.

i'm in the midwest. to get real seafood is a nice change.

 

[SgtSlaughter]

Need2 would know...

 

[needtogetaas]

New Zealand half-shell green mussels most likely not iceland.

 

[needtogetaas]

1 1/2 kg Mussels
4 ea Shallots chopped finely
1 ea Garlic clove chopped
2 tb Olive oil
3 ts Butter
2/3 c Dry white wine
1/3 c Water
3 ts Finely chopped parsley
2 ea Fresh thyme sprigs or
-pinch of dried thyme
2 ea Bay leaves
1/2 ts Ground black pepper
125 ml Fresh cream
1 x Extra chopped parsley
1 x Lemon quarters
Wash the mussels under running water, and remove all traces of mud, seaweed and barnacles. Remove beards(the rough fury part around the mussel). If mussel shells are cracked or broken, discard them. If any mussels are slightly open, tap sharply, and if they don't close, discard. Gently fry the garlic and shallots in olive oil and butter until transparent but not coloured. Add wine, water, parsley, thyme, bay leaf, pepper and mussels. Pour cream over the top. Cover pan , bring to boil and steam over a high heat for about 4 minutes, shaking pan constantly. The shells will open as the mussels cook.
Serve as soon as the shells open. Serve in deep bowls like mixing bowls, garnished with chopped parsley and lemmon quarters.

 

[H_T_]

New Zealand half-shell green mussels most likely not iceland.

i wanna say you're correct. it sounds dead on, maybe i misquoted. but they're fricking huge compared to what i get in restaurants.

 

[needtogetaas]

i wanna say you're correct. it sounds dead on, maybe i misquoted. but they're fricking huge compared to what i get in restaurants.

ya the New Zealand green mussels are notorious for being huge.

 

[H_T_]

ya the New Zealand green mussels are notorious for being huge.

you're exactly right. i just ate another box.

 

[needtogetaas]

you're exactly right. i just ate another box.

I know.its food bro.I know my shit

 

[H_T_]

I know.its food bro.I know my shit

well, i'm most impressed that you knew of a vaguely descibed, out of the ordinary brand of an uncommon foods' origin.

 

[needtogetaas]

well, i'm most impressed that you knew of a vaguely descibed, out of the ordinary brand of an uncommon foods' origin.

as a head chef i order deferent types of food all the time.company's give me large ordering list,send free products,try to promote things like that."hay I am going to send you a box of mussels these things are huge you should start getting them just check them out" things like that so I tend to pick up name brands were things come from what kind of product works best for what I am doing with it.distributors can help more then you think.most of them are old cooks and they know there products well.just ask them a ?? about a certain type of mussle and they will talk your head of for 2 hours about deferent brands and shit.lol

 

[needtogetaas]

so good for you