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king_nothing
Member
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Joined: Aug 10, 2008
Posts: 30
Location: Lynton and lynmouth; fremington in the weekends

PostPosted: Tue Aug 19, 2008 11:30 pm Reply with quote Back to top

how do you prepare and cook mussles????? suprise devil
 
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yoxford
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Joined: Jul 26, 2008
Posts: 56
Location: Sunny Suffolk

PostPosted: Wed Aug 20, 2008 4:04 am Reply with quote Back to top

I usually start by looking on the back of the packaging big grin big grin big grin
 
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dazzaman
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Joined: Apr 10, 2008
Posts: 826
Location: stratford upon avon

PostPosted: Sat Sep 06, 2008 11:13 am Reply with quote Back to top

Hi king nothing
Start by pulling the stringy bit off each one,then tap them to make sure they close up,discard any that don`t as they are dead!
I like to chop a little garlic and onion,place in a deep pan with about a glass of white wine and 1/2 cup of water,season with salt and pepper(sea salt and freshly ground black pepper is my preference)
Bring to the boil,this wil cook the onion and garlic,while the liquid is boiling add the prepared mussels,cover the pan with a lid,after about 2-3 mins remove the lid and turn the heat off,add some freshley chopped parsley
The mussels will now be open and not overcooked,remove from the pan into a serving dish,any unopened ones discard as they will be dead and if eaten will cause stomach upset!!!!!!
Pour some of the liquer over the mussels,then enjoy,mopping up the juice with some fresh crusty bread big grin big grin big grin

Hope this helps,Darren cool cool cool
 
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welshsteve
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Joined: Dec 28, 2007
Posts: 154
Location: Barry

PostPosted: Sat Sep 06, 2008 1:09 pm Reply with quote Back to top

I think I would rather eat the fish than the bait big grin big grin
 
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Geggy_poos
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Joined: Jul 18, 2008
Posts: 651
Location: Bournemouth

PostPosted: Sat Sep 06, 2008 1:15 pm Reply with quote Back to top

they are best in france! big grin big grin lol!

greg
 
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SAXONLION
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Joined: Dec 06, 2008
Posts: 24
Location: Blackpool, Lancashire

PostPosted: Wed Dec 17, 2008 3:14 pm Reply with quote Back to top

Never pick Wild mussels with a "R" in the month ..
They will make you ill..It to do with the cycle of toxins in the mussels digestive system..(if you do you will be VERY ill..i was off sick for 10 days through this, and was violently vomiting everyday.)...

Using Dazzamans recipe....
(if you dont scrape the barnacles off it taints the flavour also make sure you sieve the stock to make sure there are no bit of broken shell and sand in, theres nothing worse than grinding sand with your food)..lol
If you reduce the stock and add double cream, and reduce it a bit further..add the mussels back into it give it another minute to warm up..and hey presto...classic french Moules Mariniere!
This classic sauce can be used with Any fish, and experiment with maybe some fresh Basil, Tarragon or Dill.
(also looks good on a plate if you serve them on a bed of poached Samphire Grass but make sure you dont add salt)...yum..
 
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