Mussels. Anyone know a good way to prepare them?

[H_T_]

i boil them if already marinated, but if not, in the microwave with Ms. Dash.

 

[dirty~d~]

Crack the top shell off and pour a little garlic butter in each. Put them on a baking sheet in the oven at 425 for about 7 minutes.

 

[H_T_]

Crack the top shell off and pour a little garlic butter in each. Put them on a baking sheet in the oven at 425 for about 7 minutes.

i got some from iceland. they came in a box that looked like laundry detergent. they were already on the half shell and they were freaking huge.

 

[dirty~d~]

i got some from iceland. they came in a box that looked like laundry detergent. they were already on the half shell and they were freaking huge.

And you didn't offer me any? That deserves a foot in the ass!





I hope they were yummy.

 

[H_T_]

And you didn't offer me any? That deserves a foot in the ass!





I hope they were yummy.

i'm in the midwest. to get real seafood is a nice change.

 

[SgtSlaughter]

Need2 would know...

 

[needtogetaas]

New Zealand half-shell green mussels most likely not iceland.

 

[needtogetaas]

1 1/2 kg Mussels
4 ea Shallots chopped finely
1 ea Garlic clove chopped
2 tb Olive oil
3 ts Butter
2/3 c Dry white wine
1/3 c Water
3 ts Finely chopped parsley
2 ea Fresh thyme sprigs or
-pinch of dried thyme
2 ea Bay leaves
1/2 ts Ground black pepper
125 ml Fresh cream
1 x Extra chopped parsley
1 x Lemon quarters
Wash the mussels under running water, and remove all traces of mud, seaweed and barnacles. Remove beards(the rough fury part around the mussel). If mussel shells are cracked or broken, discard them. If any mussels are slightly open, tap sharply, and if they don't close, discard. Gently fry the garlic and shallots in olive oil and butter until transparent but not coloured. Add wine, water, parsley, thyme, bay leaf, pepper and mussels. Pour cream over the top. Cover pan , bring to boil and steam over a high heat for about 4 minutes, shaking pan constantly. The shells will open as the mussels cook.
Serve as soon as the shells open. Serve in deep bowls like mixing bowls, garnished with chopped parsley and lemmon quarters.

 

[H_T_]

New Zealand half-shell green mussels most likely not iceland.

i wanna say you're correct. it sounds dead on, maybe i misquoted. but they're fricking huge compared to what i get in restaurants.

 

[needtogetaas]

i wanna say you're correct. it sounds dead on, maybe i misquoted. but they're fricking huge compared to what i get in restaurants.

ya the New Zealand green mussels are notorious for being huge.