Mussel appetizer

Susan Egglaine

I have been messing with egg stuff all day. What a great day! Just pulled these off. I did some scallops about an hour a go. Sorry no pics :( I think I will do the scallops for the meet & greet at Ocala. There will be eggs available, won't they? Getting ready to put on some turkey tenderloins for snacking for the week. Still have not decided about dinner

AZRP

Is that a cream sauce Susan? -RP

Richard Fl

Looks eggtastic. I like to sometimes put a dish like that over a favorite pasta. Soulds like your supple of IR Pepper is loooow??

RRP

I know seafood is your business so forgive my dumb question since I only had my first mussel about 2 months ago. I've now had them in Chinese buffets either ice cold raw (I assume???) or hot with some cheese squished in. I've cautiously learned to like them. So now I'm just asking are you boiling them or what?

Susan Egglaine

I just sauteed some garlic and onions in some butter with lemon zest and juice ( left over from the scallops) mussels in, a little white wine.

YES! I am low on Richard Fl"s Indian River pepper blend. The salt also

Susan Egglaine

RRP wrote:

I know seafood is your business so forgive my dumb question since I only had my first mussel about 2 months ago. I've now had them in Chinese buffets either ice cold raw (I assume???) or hot with some cheese squished in. I've cautiously learned to like them. So now I'm just asking are you boiling them or what?

You are basically just steaming them open, when you add the wine(water works) it only takes a couple of minutes and they open. If I were doing them inside I would put a lid on but I had the egg so hot it did not matter.

RRP

so then the ones I've been eating that are displayed half shell and on ice are not raw - but cooked and chilled huh? Actually that make me feel better!

cookn biker

Susan those look incredeble!! So your in the seafood biz. Could you elaborate, I am interested. Great job, I will have to try that cook out for sure.
Molly

Susan Egglaine

come to think of it.. most chinese restaurants use New Zealand green lip mussels. These come frozen on the half shell. 2 pound box, cooked. I cooked some fresh mussels from Maine,called Johnny blues. I like the pei mussels (Prince Edward Island mussels) better. Maybe our Canada boys will voice an opinion.

Zippylip

Susan, I will stand next to you all day and eat muscles if you're mak'n um, please do so

Ross in Ventura

Those Mussels look great Susan, I do Clams they are so good in the Egg.

Ross

Zippylip

Ross, are you Venturing to Ocala? If so, will I expect to be eating these wonderful looking clams in addition to the muscles by Susan

Ross in Ventura

No I am not making to Ocala, if I was I would make them for you!
Thanks,
Ross

Susan Egglaine

Molly, I am just your ole fish peddler. I do wholesale to restaurants & such. Hard to compete with the big boys and most restaurants around here are cheap :laugh: If they want something for themselves they will call. I do more retail, different locations out of the back of the truck for 17 years. It was pretty rough a few weeks ago when the high for the day was 20. ( and we have more people inspect us than employees)
Zippy, I recon I could do some mussels, just for you! Now I am gonna have to bake some bread for the yummy juices.

cookn biker

Thanks Susan, very interesting. I would love to spend a week with you on the job. I would learn alot.
Have a great week, Molly

Little Steven

Susan,

I hope they are PEI mussels. They look great. In wine I assume.

Steve