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Mussel troubles: Whenever and wherever I buy fresh mussels, the results are always iffy.
- Thread starter meryl
- Start date
florisandy
Well-known member
No, but I suggest you go to Brussels for your mussels
melissa-dallas
Well-known member
I haven't had that trouble, but they are always small. Wish I could get the big ones
like the restaurants get. Do you have a Whole Foods? The ones I get there are usually fine.
like the restaurants get. Do you have a Whole Foods? The ones I get there are usually fine.
markinhouston
Well-known member
There is a solution, and it may require changing where you purchase them..
It sounds as though you are buying them in a prepackaged mesh bag, and that is sort of a "take it or leave it" scenario. Do you have access to a market where the fishmonger selects your order for a pound or two? You should expect every mussel to be closed and without the broken shell. I sell seafood and meat at an upscale market, and our customers (and you!) should expect no less than satisfaction with your purchase.
It sounds as though you are buying them in a prepackaged mesh bag, and that is sort of a "take it or leave it" scenario. Do you have access to a market where the fishmonger selects your order for a pound or two? You should expect every mussel to be closed and without the broken shell. I sell seafood and meat at an upscale market, and our customers (and you!) should expect no less than satisfaction with your purchase.
michael-in-phoenix
Well-known member
I weight train, so that makes me a musselhead, right? We're brainless...
No help at all.
Michael
No help at all.
Michael
sandi-in-hawaii
Well-known member
Someone got into a tussle with your mussels?
I am going to politely muscle my way into this conversation. I recall watching Alton mention that
he treats mussels similiar to clams by soaking them first; I thought it was in corn meal. Not sure if that was it...But the intent was to draw out the sand/grit from the shells. Does anyone remember this technique?
he treats mussels similiar to clams by soaking them first; I thought it was in corn meal. Not sure if that was it...But the intent was to draw out the sand/grit from the shells. Does anyone remember this technique?
Julia says to scrub them throughly, pull off the beards with a small knife. Then soak them in cold
fresh water for an hour or two so they will disgorge their sand. If you want to add flour on the theory that they will fatten up and disgorge more sand than plain water, the proportion is 1/3 cup flour per quart. Beat the water into the flour slowly at first so it dissolves thoroughly.
I've read to discard any that are open, but if you tap an open one and it closes tightly in response, it's OK.
No matter what you do there will always be some sand in the bottom of the pot. Just decant the liquid (the best part) carefully.
Now if you'll excuse me I'm off to Mussel Beach to flex my abductors.
fresh water for an hour or two so they will disgorge their sand. If you want to add flour on the theory that they will fatten up and disgorge more sand than plain water, the proportion is 1/3 cup flour per quart. Beat the water into the flour slowly at first so it dissolves thoroughly.
I've read to discard any that are open, but if you tap an open one and it closes tightly in response, it's OK.
No matter what you do there will always be some sand in the bottom of the pot. Just decant the liquid (the best part) carefully.
Now if you'll excuse me I'm off to Mussel Beach to flex my abductors.