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Old 11-03-2013, 09:47 AM   #11
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I don't see cheese and mussel, either.
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Old 11-03-2013, 12:21 PM   #12
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They also say eating raw shellfish is bad for you and that has not stopped me from eating them.
Eating farmed raised seafood reduces strain on the wild population. This IMO is a good thing.

Personally I prefer wild caught everything. But when you have a choice of a 2 Lb bag, individual wrapped sections of frozen Sockeye salmon and it's price is $30 and there is the same size bag of farmed Atlantic salmon for $15.00, which bag would you buy knowing the cheaper one was just as tasty as the more expensive bag?

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I don't see cheese and mussel, either.
There is a school of thought, that seafood and cheese do not go together. This is a European, mainly Italian influenced type thinking.
I for one have no problem using them together.
In fact I used some Parmesan on my linguine Friday night.
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Old 11-03-2013, 12:23 PM   #13
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I don't see cheese and mussel, either.
especially blue cheese lynda...nah,overpower & over salt the seafood imo.a touch of parmigiano reggiano to season a white wine/cream/shallot sauce works.that's the base for my mussels & pasta dishes in the pics.
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Old 11-03-2013, 12:41 PM   #14
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Originally Posted by Roll_Bones View Post
This is a European, mainly Italian influenced type thinking.
I for one have no problem using them together.
In fact I used some Parmesan on my linguine Friday night.
not really rb.coquille st jacque,a french scallop dish,uses gruyere in the sauce,calamari ripieni(stuffed squid)from italy uses parmesan in the stuffing & cozze in tortiera con patate(mussels baked with potatoes)uses parmesan or grana pardano as a topping for the potatoes.i've cooked them all & they are excellent.there are many other european dishes that incorporate seafood & cheese.don't know of any with blue cheese tho'
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Old 11-03-2013, 08:37 PM   #15
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not really rb.coquille st jacque,a french scallop dish,uses gruyere in the sauce,calamari ripieni(stuffed squid)from italy uses parmesan in the stuffing & cozze in tortiera con patate(mussels baked with potatoes)uses parmesan or grana pardano as a topping for the potatoes.i've cooked them all & they are excellent.there are many other european dishes that incorporate seafood & cheese.don't know of any with blue cheese tho'
Thanks Harry. It is just something I have heard over the years.
I am happy to know I am not the only one to use cheese and seafood in the same dish.
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Old 11-03-2013, 08:57 PM   #16
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Oh, Coquilles St.Jacques. :swoon: First time I ate it was in Honolulu, second time in St. Martin. Fabulous dish.
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Old 11-04-2013, 03:07 AM   #17
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Originally Posted by Roll_Bones View Post
Thanks Harry. It is just something I have heard over the years.
I am happy to know I am not the only one to use cheese and seafood in the same dish.
nah,you are not alone rb!!i also grate or shave parmesan over my seafood pasta dishes.especially the tomato based ones.probably overkill if i did that with the cream/parmesan based ones....but one never knows!!

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Oh, Coquilles St.Jacques. :swoon: First time I ate it was in Honolulu, second time in St. Martin. Fabulous dish.
dead easy to make too dawg.scallop in it's half shell,creamy/cheesy white wine sauce.piping of mashed spuds.under the grill(broiler) to brown...bish bash bosh done!!
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Old 11-04-2013, 10:15 AM   #18
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not the way I make mussles, but people here in the states seem to like this..

Teddy Folkman Demos His Flay-Beating Mussels | Food Media | Washingtonian

Eric, Austin Tx.

ps. we have wonderful mussels and even better oysters in Texas from the gulf coast, but I like mine "strait up"..
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Old 11-04-2013, 10:23 AM   #19
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here's a few i prepared earlier,as they say,rb.every one has plenty of garlic in too...mussels & garlic...match made in heaven!!a couple of receep links too:
Harry's Mussels & Chorizo with Peppers
Harry's Mixed Seafood Fettucine
That's the dish I and one of my sons made for our youngest daughter, and her new husband (new at that time, now a seasoned couple) at their reception. I have this idea that everyone gets food, and good food at my daughter's reception, but the bride and groom get something special, beyond what the guests receive. After all, the reception is a time to celebrate the wedded couple. Everyone else, you feed to be polite. Besides, it was a desert bar reception, and I had been cooking pastries for 4 days for that thing. I also grilled two turkeys and a ham, or those who helped set up the hall where it was held. We all ate turkey or ham sandwiches while we worked. I was wore out.

Harry, where were you when I was doing all this cooking? You should have hopped a canoe and paddled over to Tacoma Washington to help me out.

Your pasta looks wonderful. Wish I had the ingredients to make up a batch.

Seeeeeeeya; Chief Longwind of the North
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Old 11-04-2013, 11:56 AM   #20
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That's the dish I and one of my sons made for our youngest daughter, and her new husband.I was wore out.
Harry, where were you when I was doing all this cooking? You should have hopped a canoe and paddled over to Tacoma Washington to help me out.
Your pasta looks wonderful. Wish I had the ingredients to make up a batch.

Seeeeeeeya; Chief Longwind of the North
which one chief?
you never asked me chief!woulda been there like a shot.don't need asking twice to help a mate out,especially if there's good food & a right old "knees up" involved!!
which ingredients are you short of?sometimes there are alternatives that work just as well mate
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