[Sca-cooks] Seafood, was Re: Seljuk/Rumi/Sufi Cuisine

[Susan Lin]

I have not ever intentionally had frozen mussels - I'd be afraid they would
be rubbery but maybe I'm wrong.  Just don't over cook them.

For fresh, in the shell, mussels you need to make sure they are clean - put
them in clean cool water to let them get the sand out themselves.  You'll
also need to remove the beard (that dark wire-y stuff that hangs off of
them) and brush them.  Then, easy enough, just steam them (a nice white wine
butter sauce is lovely!)

Alton Brown (Good Eats on FoodTV) did an episode with mussels - I'm sure I
have it at home but you might be able to find it on line somewhere (Hulu???)

Good luck.

Shoshanna

On Thu, Apr 29, 2010 at 10:32 AM, Elaine Koogler <kiridono at gmail.com> wrote:

> Lobster is one of those things that can be prepared many different ways
> (baked stuffed, bisque, ravioli, etc.) but the best way of all IMHO is
> simply steamed/boiled.  Of course that means that, in order for it to the
> best, they need to be cooked live.
>
> Kiri
>
> PS:  any clues as to how to clean mussels?  I need to trial cook a recipe
> for a friend and it calls for mussels which I've never dealt with before.
> Would I be ok using the frozen variety that are already cleaned??
>
>
> On Thu, Apr 29, 2010 at 8:49 AM, Laura C. Minnick <lcm at jeffnet.org> wrote:
>
> >
> >>  Hrothny,
> >>> How about lobster?  Ya gotta try lobster!  It's the best!!!
> >>>
> >>>
> >> I have, in the last 10  months or so, tried mussels (I'm not impressed -
> >> it
> >> was rather like chewing garlic-flavoured pencil erasers),
> >>
> >
> > I like mussels (garlic and butter and white wine or ale!) but I feel that
> > way about squid and octopus. If I wanted to eat rubber bands, I've got
> some
> > here in the desk drawer. :-P
> >
> >   small shrimp&
> >> large (Yum, for both), Chesapeake crab (more work than they're worth!),
> >> Alaskan crab (MUCH better, thank you), and crabcakes, which were
> >> disappointing but I've been assured that the quality is highly dependant
> >> on
> >> the cook's skill and I need to try them again.
> >>
> >>
> >
> > Anyone else remember the "I've got crab legs!" commercials? I think it
> was
> > for Sizzler, but I can't remember. It was about 30 years ago. I love
> crab.
> > :-)
> >
> >  I plan on trying lobster soon. I'm not so sure about oysters - I think
> >> I'll
> >> stick to trying those in gumbo, not ala carte. I don't really know what
> >> else
> >> to go for. Seafood has been something I've ignored all my life.
> >>
> >>
> >
> > Tried oysters, not impressed. I've had lobster- for some odd reason when
> my
> > oldest two were born the hospitals seemed to think you should have a
> steak
> > and lobster dinner after giving birth. (They showed up on the bill-
> sorry,
> > but that was not a $30 meal!) Prepared by someone who knows what they're
> > doing, I might be more impressed, but at the moment I'm more likely to
> order
> > crab.
> >
> > Liutgard Liutgard Liutgard (still practicing typing the new name ;-)
> >
> > --
> > "It is our choices Harry, that show what we truly are, far more than our
> > abilities."  -Albus Dumbledore
> >
> > ~~~Follow my Queenly perambulations at:
> http://slugcrossings.blogspot.com/
> >
> >
> > _______________________________________________
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> >
>
>
>
> --
> "It is only with the heart that one can see clearly; what is essential is
> invisible to the eye."
> --Antoine de Saint-Exupéry, The Little Prince
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