Help! What to do with fresh Mussels?

mrbadexample

Pink-winged wrote: »

Hi MrBE,

If it's the sort of seafood medley I'm thinking of, all the seafood is already cooked so I would just add it towards the end and make sure it's heated through as the squid will be tough if it's overcooked.

Pink

Oh, you star. :T I've just checked and it's ready to eat. Cooked mussels, peeled cold water prawns and squid rings.

Chucked in at the end it is then.

caitybabes

Hello,

I got a 1kg net of mussels from sainsburys yesterday for £1.75!

Never cooked them before, but have eaten them once and they were delicious, cooked in white wine.

Unfortunately, hubby has given up alcohol for lent and is being very good and won't have it in food either. So, I'll have mine in white wine, but what can I cook his in?

Or, does anyone have another completely different mussel recipe that both of us could have (rather than just steaming them and eating them with bread)?

Thanks,

Cait

P.S. I did search but all the recipes seem to have booze in them.

Zziggi

Any recipe that calls for white wine is usually substituted in this house for white grape juice.
HTH

Penelope_Penguin

When you cook with wine, because the ethanol has a lower boiling point than water, it will all evaporate before you serve the food, so he won't actually be consuming any alcohol :beer:

Pink.

Hi caitybabes,

I make them in a tomato sauce. Fry some dice onion, garlic and chilli (optional). Add a tbsp of tomato puree, zest and juice of a lemon and some tinned tomatoes. Simmer for a few minutes then add the mussels, cover and cook until the mussels have opened.

Garnish with flat leaf parsley or corriander and serve in bowls with crusty bread.

Once you've had more suggestions I'll add this to the main mussels thread to keep the ideas together.

Pink

_gav_

Penelope_Penguin wrote: »

When you cook with wine, because the ethanol has a lower boiling point than water, it will all evaporate before you serve the food, so he won't actually be consuming any alcohol :beer:

Exactly, so go ahead add white wine and you can be safe in the knowledge that you aren't drinking any alchohol :-)

caitybabes

Pink-winged wrote: »

Hi caitybabes,

I make them in a tomato sauce. Fry some dice onion, garlic and chilli (optional). Add a tbsp of tomato puree, zest and juice of a lemon and some tinned tomatoes. Simmer for a few minutes then add the mussels, cover and cook until the mussels have opened.

Garnish with flat leaf parsley or corriander and serve in bowls with crusty bread.

Once you've had more suggestions I'll add this to the main mussels thread to keep the ideas together.

Pink

Ooh that sounds yummy thanks for the recipe.

artichoke

hi

HFW does them frying up leeks, and bacon bits once they are cooked add cider (but says you can use apple juice) and then add mussels and steam until they are open and add fresh cream if desired...

yum - it works really well with the bacon..

art

artichoke

just thought of another way that i cook mussels

thia mussels - fry spring onions, chilli, and garlic ginger if wanted - add coconut milk and heat up - add mussels and steam them until open..

this can be served over rice or noodles or with bread
hey this is making me hungry and we live in the most far away place from the sea in the uk

art

Football_Widow_2

I have been given some fresh mussels, I didn't realise they shouldn't have been immersed in freshwater. They have been so for about 4 hours. So I don't know if I have killed them off. Are they still safe to eat. They are currently in the fridge.

Any advice gratefully received ... x