Been craving mussels again and these come from Costco, frozen. In a butter/garlic sauce. As with last time, I'll add more minced garlic when I simmer them gently until the shells open (discarding those that don't). I'll serve them on a bed of fettucini sprinkled with parsley and grated regiano parmesian. I might even take a picture, but I really wouldn't count on it 🙂 The alternative is to avoid the pasta and simply serve with some nice crusty garlic bread. Hmmm, decisions, decisions. Mussels 1, starch 0 (so far).
Been craving mussels again and these come from Costco, frozen. In a butter/garlic sauce. As with last time, I'll add more minced garlic when I simmer them gently until the shells open (discarding those that don't). I'll serve them on a bed of fettucini sprinkled with parsley and grated regiano parmesian. I might even take a picture, but I really wouldn't count on it 🙂 The alternative is to avoid the pasta and simply serve with some nice crusty garlic bread. Hmmm, decisions, decisions. Mussels 1, starch 0 (so far).
Jill
Mussels on fettucini WITH some crusty garlic bread for dipping in the sauce sounds good to me. :~)
I'll add more minced garlic when I simmer them gently until the shells open (discarding those that don't).
Does that opening shells apply to frozen mussels? I've never ate mussels but I thought that was a dead or alive indicator?!?
If they're anything like clams, I'd cast a vote for having s'ghetti.
Enjoy,
Andy
You know, Andy, I've always wondered that too, thus I never buy frozen clams or mussels. Does anyone know if they open after they've been frozen? Aren't they already dead? Please inform the clueless.
> I'll add more minced garlic when I > simmer them gently until the shells open (discarding those that > don't).
Does that opening shells apply to frozen mussels? I've never ate mussels but I thought that was a dead or alive indicator?!?
If they're anything like clams, I'd cast a vote for having s'ghetti.
Enjoy,
Andy
You know, Andy, I've always wondered that too, thus I never buy frozen clams or mussels. Does anyone know if they open after they've been frozen? Aren't they already dead? Please inform the clueless.
kili
kili,
And so, we wait. 🙂
Andy
Frozen, some of them are already open. Obviously they are already dead. I still observe the if they don't open at all, don't eat them rule. Very tasty.
Just got back from the grocery store. Frozen lobster tails were on sale so I'm gonna grill those when John visits in two weeks. Prepared in the manner of that dish that doesn't exist - shrimp scampi 😉
I'll add more minced garlic when I simmer them gently until the shells open (discarding those that don't).
Does that opening shells apply to frozen mussels? I've never ate mussels but I thought that was a dead or alive indicator?!?
If they're anything like clams, I'd cast a vote for having s'ghetti.
Enjoy,
Andy
You know, Andy, I've always wondered that too, thus I never buy frozen clams or mussels. Does anyone know if they open after they've been frozen? Aren't they already dead? Please inform the clueless.
> Andy wrote: >> jmcquown said... >> > > You know, Andy, I've always wondered that too, thus I never buy > frozen clams or mussels. Does anyone know if they open after > they've been frozen? Aren't they already dead? Please inform the > clueless. > > kili
kili,
And so, we wait. 🙂
Andy
Frozen, some of them are already open. Obviously they are already dead. I still observe the if they don't open at all, don't eat them rule. Very tasty.
Just got back from the grocery store. Frozen lobster tails were on sale so I'm gonna grill those when John visits in two weeks. Prepared in the manner of that dish that doesn't exist - shrimp scampi 😉
Jill
Lobster scampi? I'd try that. :~) Oh, on pasta, maybe? If so, what kind? And what veggie are you planning?
kili
Mussels with butter and garlic sauce over fettucini and topped with grated fresh parmesan. Brussels sprouts.
> You know, Andy, I've always wondered that too, thus I never buy > frozen clams or mussels. Does anyone know if they open after > they've been frozen? Aren't they already dead? Please inform the > clueless.
Quoted message said:
Quoted message said:
> kili
Quoted message said:
Quoted message said:
kili,
Quoted message said:
Quoted message said:
And so, we wait. 🙂
Quoted message said:
Quoted message said:
Andy
Quoted message said:
Frozen, some of them are already open. Obviously they are already dead. I still observe the if they don't open at all, don't eat them rule. Very tasty.
Quoted message said:
Just got back from the grocery store. Frozen lobster tails were on sale so I'm gonna grill those when John visits in two weeks. Prepared in the manner of that dish that doesn't exist - shrimp scampi 😉
Lobster scampi? I'd try that. :~) Oh, on pasta, maybe? If so,what kind?
Andy wrote: > jmcquown said... > >> I'll add more minced garlic when I >> simmer them gently until the shells open (discarding those that >> don't). > > > Does that opening shells apply to frozen mussels? I've never ate > mussels but I thought that was a dead or alive indicator?!? > > If they're anything like clams, I'd cast a vote for having s'ghetti. > > Enjoy, > > Andy
You know, Andy, I've always wondered that too, thus I never buy frozen clams or mussels. Does anyone know if they open after they've been frozen? Aren't they already dead? Please inform the clueless.
kili
kili,
And so, we wait. 🙂
Andy
Frozen, some of them are already open. Obviously they are already dead. I still observe the if they don't open at all, don't eat them rule. Very tasty.
Just got back from the grocery store. Frozen lobster tails were on sale so I'm gonna grill those when John visits in two weeks. Prepared in the manner of that dish that doesn't exist - shrimp scampi 😉
You know, Andy, I've always wondered that too, thus I never buy frozen clams or mussels. Does anyone know if they open after they've been frozen? Aren't they already dead? Please inform the clueless.
kili
kili,
And so, we wait. 🙂
Andy
Frozen, some of them are already open. Obviously they are already dead. I still observe the if they don't open at all, don't eat them rule. Very tasty.
Just got back from the grocery store. Frozen lobster tails were on sale so I'm gonna grill those when John visits in two weeks. Prepared in the manner of that dish that doesn't exist - shrimp scampi 😉
Jill
Lobster scampi? I'd try that. :~) Oh, on pasta, maybe? If so, what kind? And what veggie are you planning?
>> You know, Andy, I've always wondered that too, thus I never buy >> frozen clams or mussels. Does anyone know if they open after >> they've been frozen? Aren't they already dead? Please inform the >> clueless.
Quoted message said:
>> kili
Quoted message said:
> kili,
Quoted message said:
> And so, we wait. 🙂
Quoted message said:
> Andy
Quoted message said:
Frozen, some of them are already open. Obviously they are already dead. I still observe the if they don't open at all, don't eat them rule. Very tasty.
Quoted message said:
Just got back from the grocery store. Frozen lobster tails were on sale so I'm gonna grill those when John visits in two weeks. Prepared in the manner of that dish that doesn't exist - shrimp scampi 😉
Lobster scampi? I'd try that. :~) Oh, on pasta, maybe? If so, what kind?
> Andy wrote: >> jmcquown said... >> > > You know, Andy, I've always wondered that too, thus I never buy > frozen clams or mussels. Does anyone know if they open after > they've been frozen? Aren't they already dead? Please inform the > clueless. > > kili
kili,
And so, we wait. 🙂
Andy
Frozen, some of them are already open. Obviously they are already dead. I still observe the if they don't open at all, don't eat them rule. Very tasty.
Just got back from the grocery store. Frozen lobster tails were on sale so I'm gonna grill those when John visits in two weeks. Prepared in the manner of that dish that doesn't exist - shrimp scampi 😉
Jill
Lobster scampi? I'd try that. :~) Oh, on pasta, maybe? If so, what kind? And what veggie are you planning?
kili
Grilled lobster "scampi" (2 weeks from now) - brush with melted butter seasoned with salt, pepper and lots of minced garlic. Bend the tails backwards until they snap so they don't curl up on the grill. Cut the membrane down the middle so the meat is exposed. Grill over medium hot coals about 5 minutes until the meat is just opaque. Will probably serve this with steamed broccoli.
