Calling chit chat knowledge on how to cook mussels...

disgusting, i tried some that i bought for a bird in a posh restaurant in Lanzarote, the saltiest thing I ever tasted, better thrown back in the sea

Lifting heavy weights.

I love them in restaurants but after buying realised i had no clue how to cook them.

if they are open before cooking, chuck them, if they dont open after cooking chuck them

rd is right. if they dont open chuck them. remember to take the stringy bits off too. nice with garlic and spring onion with a bit white wine. serve with crusty bread.

Take out the beards and wash,then put them in a pan,add white wine and garlic.


http://images.google.com/images?hl=en&q=mussels&um=1&ie=UTF-8&ei=LegSS8CVC9SC_Qa_p-01&sa=X&oi=image_result_group&ct=title&resnum=4&ved=0CCQQsAQwAw

ronaldhinio is correct
pull of the beasrd and din't scrape em or your liquor will go grey and murky
finely diesd shallot white wine chuck in the mussels steam for a few mins sling in some single cream and bob's yer uncle

Easy Guide to cooking Mussels
http://www.youtube.com/watch?v=W20Btaww6zc

Chop some shallots and bung them in the mix.

disgusting, the beardy bit is prolly bits of shiit flushed from the toilets all over the world

excellent have some white wine, shallots and think i have some garlic also.
Chit chat to the rescue... and if i get ill from it i'll blame you all :)
cheers

fry onion and garlic (or shallots) ..until soft..add half bottle of white wine..tip in cleaned closed mussels...mix....cook for 4-5 mins.. add fresh chopped parsley...serve with bagette.

Can add cream at last stage.

Chuck out any that don't open

:)

beardy bit is because they are rope grown ( ie commercially farmed ) in scottish lochs. naturally find them at bottom of seasweed routes etc.

am just not into fish food, far too salty, never my thing

after cooking for 4-5mins should they be open?

YES .. any that are still shut throw away. :)

yes they will be open trying to get out and stay alive

yes, should open up .

good good will get on that after top gear :)

tut tut, boiling live fish and enjoying watching jeremy clarkson on TV, that's real sick

also a dash of chilli to liven it up doesnt go amiss.

Could eat some now.

have you put celery in with them?

is that Indian above the black swan still open morpeth mackem? it was brilliant

and the one behind the clock tower?

or was it black bull?

both still open punterfleecer, one is called the manzil ( thats the one next to clock tower ) , rumour theres an indians opening at morpeth station which is 30 second walk away. sadly i dont like indian food .

brill! Indian food rock!

will try the one at Morpeth station, next time when I get a new bird, maybe in 3 years!

oh that Bridgend pub is shut? but now an Indian?

I have many fond memories of dancing etc in the Bridgend pub on a Friday!

stil not open though , same bloke who has got one at corbridge station .

correct, bridgend pub is now an indians.

been an indian for some years now hasnt it?

Pubs around my old area were taken over by Indians,some were listed buildings,but three at least have been destroyed by fire.New flats have taken their place.

mere co-incidence

Bit late now but wash each, de-beard and give them a squeeze. Any that don't close fully after a few minutes will be dead. Steam them, microwave them or stick them in a dish.

Loads of ways to cook them, or simply eat with vinegar. Everyone advises not to overcook them but I like them chewy.

whats the point of pouring white wine and garlic over something in a firkin shell?.....you aint going to eat the shell are you?

They open AJW :)

The juices from the mussels infuse with the wine and herbs, delicious.

BTW Mussels are my 2nd fav food behind**les, I eat them at least once a week. Iceland are doing frozen shelled mussels for £1 for 500g (bigger than a pickled jar)

cooking nicely now.. took a while to clean. So hows cooking frozen ones differ? cheeky glass of wine on the go also :)

Frozen ones don't come in a shell :)

Personally I can't taste a difference although live mussels are a lot more expensive.

Toast some bread FbF to mop up those juices ;-)

Effing gorgeous :) why have i not got them myself before.. shocking. Anything can do with the sauce.. surely a good use for that although think i used a little to much wine. I also have enough Mussels to feed a small army didnt realise was so many but still... lovely stuff.
cheers chaps.

On the beech at sunset on the silver sands of Morar.
A blonxde with a penchant for skinny dipping helps too.

Most mussels in Britain come from the Menai straights between Anglesey and the mainland. Delicious little beggers imho.