mussels

poster

I have a bunch of live mussels to use up and plenty more I can get my hands on.
Anyone have a recipe they really like? i know they are kind of a blank canvas, but curious how others do them. I am more interested in thicker sauces. tomato, curry, whatever.

lkapigian

No recipe , but I'd do a Cioppino.....that's a very blank canvas 

poster

Sold! Forgot about that dish. I'll put it on my list, thanks.

GrateEggspectations

I used to have a curry pasta recipe I loved that featured scallops. Bet it would be just as good with mussels.

Just searched and found it: https://cooking.nytimes.com/recipes/3844-fettuccine-with-curry-and-sea-scallops

Seymour_Smoke

 I'm a believer in simple is better for seafood so I don't have any complex sauce ideas...

 We lived on south Puget Sound for 25 years and grew Manila clams on our beach (planted 10,000 at a time) and grew volunteer mussels on our mooring bouy. The bouy and line needed to be "cleaned" twice a year. 
  We've eaten a few bivalves. 
  My favorite cook for well scrubbed/rinsed clams or mussels is to put them in a pot, add a clove of crushed garlic, drizzle a large tablespoon of good EVOO over them, put the lid on and then turn on the burner to med-low. After a few minutes stir the pot a bit and as soon as the lipids are released crank the heat for 1 minute then take it off the heat. Stir it again and let it sit until almost all of the shells are opened. Lipids make for great garlic bread dipping. DO NOT OVERCOOK!
 OR... 
 Just put them on a baking sheet in the BGE with a little evoo at 350° and smoke until opened.
  I've missed that part of living on the water a lot. I do not miss the property taxes though.
Regards, Mike

lkapigian

Seymour_Smoke said:

 I'm a believer in simple is better for seafood so I don't have any complex sauce ideas...

 We lived on south Puget Sound for 25 years and grew Manila clams on our beach (planted 10,000 at a time) and grew volunteer mussels on our mooring bouy. The bouy and line needed to be "cleaned" twice a year. 
  We've eaten a few bivalves. 
  My favorite cook for well scrubbed/rinsed clams or mussels is to put them in a pot, add a clove of crushed garlic, drizzle a large tablespoon of good EVOO over them, put the lid on and then turn on the burner to med-low. After a few minutes stir the pot a bit and as soon as the lipids are released crank the heat for 1 minute then take it off the heat. Stir it again and let it sit until almost all of the shells are opened. Lipids make for great garlic bread dipping. DO NOT OVERCOOK!
 OR... 
 Just put them on a baking sheet in the BGE with a little evoo at 350° and smoke until opened.
  I've missed that part of living on the water a lot. I do not miss the property taxes though.
Regards, Mike

I can sense being at that cook!

brave

Hi!
I love cooking mussels in a pan. Pour olive oil into the pan, add garlic, and when it starts to release its aroma, toss in the mussels, pour in some white wine, and cover with a lid. Once the mussels have opened, add a piece of butter, parsley, ground pepper, and stir everything together.