The Puffer Forum

What am I gonna do with 2 lbs of frozen mussels now? I don't think I like them either

My modestus both took a couple bites out of it and promptly spit them out. They do like the big crunchy freeze dried krill though. And snails, naturally.

ohhh ... black bean sauce...

OR

Steam them with a can of chopped tomatoes, basil, parsley and 1/2 bottle of a sweet white wine!

YUM-O!!!

Discard closed shells after steaming for about 5 min.

I can post a how to vid if you would like

JP, actually, that second suggestion sounds pretty decent! Maybe I should just check Food Network before I give up all hope of ever liking mussels, LOL. So you fix them that way and they're good?

by themselves they are not that good.. but with the sauce ... awesome.


just keep in mind that you have to heat the sauce first, add the muscles, then the wine. High heat under 5 mins you're done. Sprinkle with parsley after.

If you want to add garlic do it at the beginning. You will need a little oil in the pan. Scallions are also a good call but I find them to be a little strong.
If you use the shell as a spoon to scoop up the sauce as your are eating it is de-lish! Your hands are going to get dirty but it is worth it.

chopped tomatoes, basil, parsley and 1/2 bottle of a sweet white wine

Add a bit of garlic (I adore garlic on everything!!) and maybe some butter and you know, dirt would taste good!! Ok, all is not lost. I'll have to try this and see. I promise to let you know.

http://www.cooks.com has many recipes you can follow.

J-P wrote:ohhh ... black bean sauce...

OR

Steam them with a can of chopped tomatoes, basil, parsley and 1/2 bottle of a sweet white wine!

YUM-O!!!

Discard closed shells after steaming for about 5 min.

I can post a how to vid if you would like

Lmao. Sounds tasty to me. When do we eat?

any time you can make the trip to Bancroft

LOL Puffers are funny when it comes to scallops sometimes. Paris loves them, my turgidus spits them out every time. So Paris and my boyfriend share them. He likes to saute them in a little olive oil and have them on salads.

My mom & dad would make them with white wine, cream, and garlic.. and whatever else they added that i didn't know about... ahha, it tastes awesome though.

I almost always add a bit of lemon juice to sauces I use on shellfish, it seems to counteract the "ocean-ey" taste I dislike. Even quantities too small to distinctly taste will have some of this good effect. Avoid if using a sauce flavoring which doesn't mix with lemon, of course. It makes them taste much more like fresh, pulled from the ocean this morning shellfish.

I don't think I could get a mussel into my mouth, but most of my puffers love them. I do have a couple puffers that won't touch them, but mostly they are well liked.