I put them in a colander. I run water over them for 5 minutes or so I’m on a well . Cold water . Swish them around. Grab the beard and pull down to the hinge side of the shell. I don’t do any of the cornmeal. Simple . That’s my method. The mussels are coming from Washington state . Their fabulous. I live close to the Oregon border in California.
I think you said Mt Shasta before, right? Beautiful country. We’ve driven through a few times. I do the same with the beard. I thought there might be a trick. I’m in WA so we should be getting the good mussels. I need to look around. This is the season I think - cold months.
Yeah, I didn’t make it past the first episode.
I made pork stew from Abruzzo with cacio e pepe polenta and a big green salad with maple balsamic dressing. Pumpkin pie with whipped cream for dessert.
Tonight almost the same mussels and clam dish as a couple days ago . Except I added Parmigiano reggiano rinds to to the dish . Extra umami . Breaking the rules . So good. Cheers
Don’t watch it. I like it, but my tolerance for (non-gratuitous) bloodshed is pretty high.
I have been watching “Rick Stein’s Mediterranean Escapes” from 2007 on Amazon prime video and enjoyed it quite a bit.
Thank you.
Umami boost! Sometimes I add microplaned parmesan to panko breadcrumbs as a topping when baking white fish such as haddock.
Don’t tell anybody.
Thank you! Never heard of zhoug. Have lots of cilantro in the garden so I’ll be making it soon. Love all the ingredients so I know I’ll love it.
Thanks for the pointer. I saw a new food doc posted on Hulu was up hosted by David Chang but haven’t checked Prime video for some time.
Nice dinner, tried to watch Squid Game, only lasted about 1/2 of episode 1, not my kind of thing…
Nice to see you, Karen. My brother encouraged me to watch 3 episodes and then decide. I agree with you. I’m watching Dopesick on Hulu and disgusted for a different reason (but I’m a Michael Keaton fan). Pizza and tv, livin’ large.
Not a must but it taste better
Pretty sure many here save shrimp shells for seafood stock. I know I do. I do admit to shelling shrimp while raw, but the shells go into making seafood stock
Haircut Day =
Visit to my Happy Place Day =
Scallops for Dinner Day.
I’m nothing if not predictable when it comes to Haircut Day.
Local-caught Wegmans sea scallops seasoned with just s/p and sauteed in butter and olive oil over some Basmati rice with a quick lemon, shallot and wine sauce mixed in with the rice, and sauteed sugar snap peas, red bell pepper and some TJs corn with a sprinkle of Penzeys Tuscan Sunset.
Wine for the sauce and wine for the cook.
Words to live by.
I had cauliflower piccata a friend made last weekend. So good!
It’s such great stuff and easy to have on hand!