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Some bad pics of mussels cooked

Had some green lipped mussels i didnt know what to do with so i mixed up some cheese and spinach and then topped with some panko and baked them. Came out much better than the crappy pictures show


  • lkapigianlkapigian Posts: 3,191
    Now that's a nice cook
    Visalia, Ca
  • lousubcaplousubcap Posts: 17,070
    edited August 2017
    Great audible and cook right there.  Congrats.  
    Love that green smoke ring  ;)
    Edit:  Those pics are an order of magnitude better than I can shoot.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • posterposter Posts: 546
    Thanks, I guess mussels are not that pretty to begin with, never mind these ones are green as well
  • pgprescottpgprescott Posts: 10,624
    Much, much better than some great pictures of bad mussels! Lol
  • bucky925bucky925 Posts: 996
    I'd eat it and forget to take a pic
    Live fast. die young, and leave a well marbled corps. 
  • Hungry JoeHungry Joe Posts: 1,540
    Wish I was at your place for dinner tonight. 
  • Sea2SkiSea2Ski Posts: 2,700
    Never cooked green lips before.  Looks fantastic.  I think I only remember one other cook with them on here. Great job!! 
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
  • JethroVAJethroVA Posts: 1,010
    @poster Are those Asian mussels? I recall getting some big ones frozen at an Asian market a few years back that were pretty good. 
    Richmond, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. No FireWires Yet. Hoping to win some soon.
  • posterposter Posts: 546
    JethroVA said:
    @poster Are those Asian mussels? I recall getting some big ones frozen at an Asian market a few years back that were pretty good. 
    Nope, these are New Zealand green lipped mussels.

    Thanks for the comments everyone
  • Richard FlRichard Fl Posts: 8,251
    edited August 2017
    Nice looking snack.  Love green lips.

    Here is one way we like them.  Photobucket still is holding me captive.

    Tricked photobucket on this one no photos.

    Pasta, Pappardelle Pasta, Clams, Mussels

    2-3 Dozen Clams or Mussels
    1/2 Cup White Wine
    1/2 Lb Pappardelle Pasta, Flavor of Choice, Cooked
    1 Cup Chicken Broth
    1 Tsp Saffron
    2-3 Pieces Bacon, Cooked Crunchy
    1/4 Cup Heavy Cream
    Some Butter
    1 Tbs Garlic, Crushed
    1 Bunch Parsley, Chopped, For Garnish


    1. Sauté garlic in deep pan or wok, add wine and clams/mussels. Cover and steam until they open.

    2. Cook Pasta by itself, drain.

    3. Bring chicken stock to a boil, add saffron, reduce heat to simmer and add little cream and some butter with crumbled bacon, reduce to thicken.

    4. Serve pasta in bowl, clams/mussels on top with juice and sauce. Garnish with chopped parsley.

    Recipe Type: Pasta, Seafood

    Source: Richard Howe, 2011/08/08

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