buckytom
Chef Extraordinaire
bumpah.
mussels, their incarnate selves inside the shells, are mostly "belly"with much less of the fleshy body as compared to oysters and clams. they can withstand longer cooking. they also freeze really well because of this. most seafood doesn't. it loses too much quality.
mussels grow everywhere including seriously polluted areas, so a lot of people refrain from eating them.
but a mussel from cold, clean, north atlantic waters is a treat.
i like them because they're just fishy enough to stand up to spicy sauces like thai or italian.
mussels, their incarnate selves inside the shells, are mostly "belly"with much less of the fleshy body as compared to oysters and clams. they can withstand longer cooking. they also freeze really well because of this. most seafood doesn't. it loses too much quality.
mussels grow everywhere including seriously polluted areas, so a lot of people refrain from eating them.
but a mussel from cold, clean, north atlantic waters is a treat.
i like them because they're just fishy enough to stand up to spicy sauces like thai or italian.
Last edited: