Help! What to do with fresh Mussels?

mrbadexample

zippychick wrote: »

See you do know how to search

Sadly, that was the only bit I found, and all the helpful stuff was in the first half.

zippychick wrote: »

I can assure you sir, i am no magic fairy. :cool:

No, I've no idea how it happens. :A

mrbadexample

Gingham_Ribbon wrote: »

I don't think so mbe. I think that sort of thing decaying attracts vermin.

How about the shells after I've eaten? I can wash & crush them?

custardy

mrbadexample wrote: »

:hello:

I hate my small freezer. It means I have to keep going to Morrisons and always end up buying more than I meant to. This time it's a nice big bag of mussels for 86p.

There's nothing in the index, and precious little in the way of search results, so I feel obliged to start a new thread.

I just need to know how to cook them in a relatively simple sauce. I was thinking that I would probably need some white wine, but I couldn't justify buying a bottle just for that, so I haven't got any. By miraculous good fortune, I just happen to have some cider in the fridge. :whistle: I thought some of that might work? I also have:

Bacon offcuts.
Single cream.
Red and white onions.
Blue cheese.
Various other staples.

Can anyone give me an idea as to how to make a sauce? Have I got what I need? How do I do it? Do they need washing?

I'm quite looking forward to them as long as I haven't got to go back to the shop.

Cheers,
MBE :beer:

I would wash and 'debeard' them
theres nothing to cooking mussels
nice hot pan
sweat down your ingredients like the onions/bacon etc
splash of wine if you have it,full heat and get it to the boil
put in the drained mussels(extra water just dilutes the sauce)
cover the pot
once all the mussels are open then remove the mussels from the pan
reduce the liqor down
add some cream
boil it up,season and reduce
throw the mussels back in and toss in the sauce
serve

dried chilli flakes are quite nice i the mussel sauce

Gingham_Ribbon

mrbadexample wrote: »

How about the shells after I've eaten? I can wash & crush them?

Yes, I think so, though I've not done it.

I put crushed oyster shell in my fish tanks though and they break down quite quickly, so I imagine the same would apply the mussel shells. They may have the benefit of changing the pH of the soil too. (Which is why I add them to my water.)

(Is trying to refrain from making jokes about wanting to see MBE's muscles...)

Gingham_Ribbon

http://en.allexperts.com/q/Fertilizer-717/mussel-shells-fertilizer.htm

Having read that, I'd consider adding them directly to the relevant plants, if needed, rather than putting them in the composter.

mrbadexample

Gingham_Ribbon wrote: »

(Is trying to refrain from making jokes about wanting to see MBE's muscles...)

Please don't refrain! I've been waiting ages! :rotfl:

Gingham_Ribbon

mrbadexample wrote: »

Please don't refrain! I've been waiting ages! :rotfl:

:A:rotfl::T:j

mrbadexample

custardy wrote: »

dried chilli flakes are quite nice in the mussel sauce

That's a great idea. I've got some dried pequin chillies, but loads of fresh ones too. I think I might go for a bit of that.

Sorry for the delay, but before I can do anything at all, I need to do some washing up.

mrbadexample

I'm going to put some garlic in. I never know how much, in what state, and when?

So, 1 clove? 2? Chopped? Crushed? Whole? :eek:

At the beginiing with the bacon? With the [STRIKE]shallots[/STRIKE] red onion?

Can someone give me some clues please?

custardy

mrbadexample wrote: »

I'm going to put some garlic in. I never know how much, in what state, and when?

So, 1 clove? 2? Chopped? Crushed? Whole? :eek:

At the beginiing with the bacon? With the [STRIKE]shallots[/STRIKE] red onion?

Can someone give me some clues please?

for a good double handful of mussels(very technical) i would add 1/2 to 1 clove of garlic finely sliced or crushed if you prefer
add it in with the onions but be careful not to brown the onions or the garlic
i would add the bacon a minute or so after the onion