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04-05-2011, 12:16 AM
Re: (...)
I stole this idea and modified it. Rick Stein is the best British chef IMHO.
1 lb mussels
A splash of dry white wine
2 heaping T basil pesto
salt & pepper
cayenne pepper
breadcrumbs (large to med)
Cover & cook the wine and mussels 3 to 4 min, until mussels open--discard unopened shells. Drain in a colander over a bowl. Discard one shell of each mussel--place each shell with a mussel on a baking sheet until all are arranged--mix the drained cooking liquid with the pesto until a spreadable mixture is made--not too liquid -spread over each mussel, add salt and peppers, and cover with breadcrumbs. Broil until breadcrumbs are browned and crisp. Delicious--mussels can be cooked several hours ahead--then finished with pesto mixture in the broiler!!
"He who sups with the devil should have a. long spoon".
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Wow, almost like my oysters except with mussels. sounds great, Bill.
Here's a picture of them that Laura took a while back -
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Oh my lord they both sound sooooo yummy!!!
I need to find where I can order mussels safely.
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Oh, my....don't those look good. Bill, I'll have to pass both of these on to BG. Those are the only seafood, other than fish and clams, she can eat comfortably.
Daphne
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This sounds like it could be a great appetizer for our menu. Any reason why you couldn't do it with frozen mussels?
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I don't think you'd have a problem, Linda. I had a chance to work with frozen mussels last year and I was surprised at how good they were. Frozen clams were the pitts, but the mussels were o.k.
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The picture is of oysters and really looks good.
I'm with Jean, I think you could use frozen mussels but you would lose a beautiful presentation.
"He who sups with the devil should have a. long spoon".
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Quote:
The picture is of oysters and really looks good.
I'm with Jean, I think you could use frozen mussels but you would lose a beautiful presentation.
We've had the frozen green lipped mussels and they've been quite good. We also got a bag of frozen that weren't good at all. They all come with their shells so you'd still have the shells.
You only live once . . . but if you do it right once should be enough!
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yes, we had shells with ours too.
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We got them in frozen (in shells), and I was really surprised how good they were and how reasonably priced they were. I would sacrifice some of the presentation aspects, but they would still be on a half-shell, and I think would make a mighty tasty app. I love the idea of the pesto.