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Post by amboseli on Aug 28, 2015 14:06:11 GMT
They are already dead in that container, in my opinion, the same as frozen mussels. No, they are not dead in that container! Next time you buy mussels, read the text on the sticker. It says to verify that the mussels are alive. I never use wine when cooking mussels. Just butter, onion, celery, pepper & salt. The best mussels I ate were in Normandy: moules de bouchot. Very small mussels but full of flavour. They were prepared with cream and garlic. I can get moules de bouchot in my Delhaize supermarket (on demand) but the ones that are readily available in the season (July through April) are from Zeeland (Holland). I always take the smallest size. Restaurants usually offer the biggest size (jumbo or imperial) but that's too much mussel for me.
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Post by Deleted on Aug 28, 2015 14:44:53 GMT
Yes, I know that as long as they are closed, they are purportedly still alive. But one tends to wonder if that vacuum packing might prevent any sort of movement inside the tub... Anyway, just like anybody who eats mussels semi regularly, I did eat a bad one once (at a restaurant), and the intestinal event that ensued was extraordinary!
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Post by amboseli on Aug 28, 2015 14:58:41 GMT
I am not looking forward to that experience!
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