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Old 08-28-2004, 03:22 PM   #11
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I thought clams and muscles had to be live before you cook them.
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Old 08-30-2004, 06:28 PM   #12
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I often buy the frozen New Zealand Green Mussels on the half shell.

Once thawed, I place them on a baking sheet and smother each one with a bechamel sauce that's heavy on garlic and I broil them until bubbly and browned.
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Old 08-30-2004, 07:36 PM   #13
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Amber,

Yes, if you buy fresh clams, mussels, oysters, they should be alive. Shells should close if you "bother" them. But I have eaten frozen mussels (New Zealand Green Lip) but I have never had frozen (fresh) mussels. The Green Lips are great if the fresh ones are not available.

psiguy - how about a little sauteed spinach with some onion and bacon THEN top with that bechemel!!!! Oh, and garlic :oops:
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Old 08-31-2004, 03:51 AM   #14
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Kitchenelf, sounds delightful. I'll give that a try one of these days soon. Maybe this weekend.

I sometimes add a little parmesan cheese to it, but not usually. I keep hearing Italians yelling at me that you never put cheese on seafood.
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Old 12-08-2011, 10:33 AM   #15
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Mine have been frozen for 1 year. Are they still good?
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