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Buying Mussels
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They are so not cute.. they look like a womans underneath!!!!!!!!
Must resist... Must... resist...
Just think of paella, moule mariniere, or simple Belgian moule et frites with mayonnaise, of course, from the stall in front of the clock tower in Brugge.The acquisition of wealth is no longer the driving force in my life.0 -
Stephen_Leak wrote: »Must resist... Must... resist...
no really.. go look!! ROFL!!!LB moment 10/06 Debt Free date 6/6/14Hope to be debt free until the day I dieMortgage-free Wannabee (05/08/30)6/6/14 £72,454.65 (5.65% int.)08/12/2023 £33602.00 (4.81% int.)0 -
Pigpen, that's revolting.0
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Jamies recipe was basil and olive oil based I think, but what I really like is tomato and garlic. I dont suppose you have any recipes for that do you Pink-Winged?SIMPLE SIMON - Met a pie man going to the fair. Said Simple Simon to the pie man, "What have you got there?" Said the pie man unto Simon, "Pies, you simpleton!"0
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HappyIdiotTalk wrote: »Jamies recipe was basil and olive oil based I think, but what I really like is tomato and garlic. I dont suppose you have any recipes for that do you Pink-Winged?
I don't as my favourite way of doing them is in a garlic and cream sauce.....however if I was going to do a tomato and garlic one this is what I'd do:
Fry a couple of cloves of garlic in a little olive oil for a minute, add half an onion finely chopped and cook for another few minutes (until the onions are soft but without letting them brown).
Add 3 or 4 chopped peeled tomatoes (to peel them plunge them into boiling water for about 30 seconds then wait until you can handle them easily, then the skins should come off easily) Season with black pepper and cook for another couple of minutes.
Chuck in a good glug of white wine and add the mussels. Cover and allow them to steam. Once they're open they're ready. Put the mussels in bowls and pour the sauce over them. Serve with lots of crusty bread to mop up the juices.
Note....sometimes the sauce can be a bit too wet if the mussels have retained a lot of water when being cleaned. If this happens I keep them warm in a low oven for a couple of minutes and reduce the sauce over a high heat.
Pink0 -
Cider works well as a cooking liquid for mussels too as does (home made) vegetable stock. I used to cook them in white wine when I lived in Brittany as I could buy it for about 70p a bottle but there's no need if you want to save the money.0
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HappyIdiotTalk wrote: »Thanks Pink, I'm going to get some friday and have a bash at them. I've always really loved mussels at restaurants and stuff but have never had the confidence to cook them myself. Especially after my Lidl crab disaster. But I'm increasingly trying new stuff and think I'm ready to give them a bash.
Just so I know, do they have to be used the same day or could they wait intil the next? I dont want to get them Friday if its cruel or dangerous to use them Saturday.
Many thanks to all who posted!I THINK is a whole sentence, not a replacement for I KnowSupermarket Rebel No 19:T0 -
My gran used to buy then.. soak them in a bucket with a handful of oats, a handful of salt and some cold water and the live ones would open up.. she would sling out all the dead ones and cook them in a huge pan on the stove.. smelled.. well.. fishy!!!! (we used to go winkling and gather those too.. SCRUMMY!!!)
I also feed the mussels to clean them, after cleaning them, I usually put them into clean water and sprinkle flour over the top. Leaving them to feed for an hour or so before I cook them. The flour will add a little thickener to the sauce too when they are cooked.Thanks to MSE, I am mortgage free!
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The mussels have been purchased and are in the fridge. So tonight is my great mussel adventure! Got some nice king prawns too. Lovely jubly. I'll let you know how I get on.SIMPLE SIMON - Met a pie man going to the fair. Said Simple Simon to the pie man, "What have you got there?" Said the pie man unto Simon, "Pies, you simpleton!"0
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