Mussels?

[Arrianna]

This is a request for information. I have recently found a really great source for mussels but like scallops have never made them at home. Can someone who knows what their doing walk me through the process starting from how to purchase them?

Recipes welcome.

[mickster]

Arrianna, you always want to buy live mussels or mussels that were frozen live. AC has an awesome recipe or he can help you come up with something really yummy. I buy the fresh ones and cook them in a butter garlic sauce. When all the shells open after cooking for a while, you can tell they are cooked. Do not eat any if the shell has not opened after cooking, it means they are no good.

[herringchoker]

What Mickster said.

[allezcuisine]

Arrianna, I steam mine in white wine, fresh garlic, butter, olive oil, parsley, red pepper, salt, and pepper. They are delicious!

[mickster]

I've never used wine, will give that a try. Thanks for the recipe AC.

[missteetheironchef]

I tried mussels once, maybe. It's alright.

[herringchoker]

Mussels aren't necessarily my all-time favourite seafood, but I have them when I can because they remind me of home.

[allezcuisine]

mickster said:

I've never used wine, will give that a try. Thanks for the recipe AC.

No problem, Mick. Let me know if you like it.

[Arrianna]

Anyone know how to prepare them chinese style? One of my favorite Chinese resturants serves them. I think in black bean sauce or something like that.

[allezcuisine]

Here you go Arrianna:


Mussels With Black Bean Sauce

Clean, discard any mussels that have broken shells or that do not close when lightly tapped:
4 lb mussels

Heat vegetable oil in wok or Dutch oven, add the following and cook for 30 seconds or until very fragrant.

Black Bean Sauce

2 tsp vegetable oil
3 cloves garlic, finely chopped
1 tbsp finely chopped fresh ginger root
3 green onions, chopped
1/2 tsp hot chili paste (I use Sambal Oelek)
2 tbsp fermented black beans, rinsed and chopped ( I use Lee Kum Kee black bean and garlic sauce)
1 tsp grated lemon peel

Add the following, cook for 2 minutes, or until vegetables are slightly wilted.
2 leeks, or small onions, trimmed and thinly sliced
2 sweet red peppers, thinly sliced

Add and stir well, bring to a boil:
1/2 homemade chicken stock, or dry white wine or water
2 tsp rice vinegar or cider vinegar
1 tbsp soy sauce

2 tsp sesame oil

Add mussels, return to boil, cover and cook for 5 to 7 minutes or until mussels have opened and are thoroughly cooked. Stir well, sprinkle with parsley or cilantro.

1/4 chopped fresh cilantro or parsley


I might try this one day...sounds good!

[Arrianna]

Awsome!

Thanks AC. I'm definately trying that next time my market has fresh mussels!
I wonder how that would taste with pasta?

Note to self... buy black bean garlic sauce. lol

[allezcuisine]

You're welcome. And as for me, pasta would be a must.

[Arrianna]

Another question, what about frozen mussels? I've found a source for a 1lb bag for $4 1/2. It's in a vacuum bag for boiling. I wonder if that means it has been precooked. Obviously it's not as good as fresh but is it worth it?

[mickster]

Arrianna, the frozen kind were frozen while they were alive, and they are fine. Just use the same info regarding whether they open after cooking. The frozen ones are very convenient too as you can keep them in your freezer for a while. The package will let you know how long.

[allezcuisine]

Yeah, the frozen ones are just as good as the fresh. Don't worry.