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Some bad pics of mussels cooked

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poster
poster Posts: 1,172
in EggHead Forum
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
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Comments

  • lkapigian
    lkapigian Posts: 10,766
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    Now that's a nice cook
    Visalia, Ca @lkapigian
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  • lousubcap
    lousubcap Posts: 32,384
    edited August 2017
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    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; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • poster
    poster Posts: 1,172
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    Thanks, I guess mussels are not that pretty to begin with, never mind these ones are green as well
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  • pgprescott
    pgprescott Posts: 14,544
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    Much, much better than some great pictures of bad mussels! Lol
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  • bucky925
    bucky925 Posts: 2,029
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    I'd eat it and forget to take a pic

    Be careful when following the masses. Sometimes the M is silent.

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  • Hungry Joe
    Hungry Joe Posts: 1,567
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    Wish I was at your place for dinner tonight. 
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    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
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • JethroVA
    JethroVA Posts: 1,251
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    @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 and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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  • poster
    poster Posts: 1,172
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    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
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  • Richard Fl
    Richard Fl Posts: 8,297
    edited August 2017
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    Nice looking snack.  Love green lips.

    Here is one way we like them.  Photobucket still is holding me captive.
    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1004391&catid=1

    Tricked photobucket on this one no photos.

    Pasta, Pappardelle Pasta, Clams, Mussels

    INGREDIENTS:
    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

    PROCEDURE:

    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
    Source: Richard Howe, 2011/08/08




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