Mytilus californianus

Discussion in 'Recipes, Storage and Preparation of Seafood' started by JuandeOne, Oct 5, 2010.

  1. JuandeOne

    JuandeOne Well-Known Member

    Going to tie into a mess of California mussels this weekend.

    Anyone have any particular favorite recipies to share?

    Thanks.
     
  2. tubber

    tubber Well-Known Member

    I lived in a row house in Belgium one winter. Next door was the mussel restaurant. When my order was ready they would bang on the wall.

    Saute chopped onions, garlic, (+ celery, and carrots if you want more veg)in butter. Deglaze the pan with 1 cup white wine or veg/chicken stock. Bring to a boil. Throw in the cleaned mussels, and some green stuff like parsley or chervil, slam on the lid, cook for leass than 2 minutes. Season to taste with salt and pepper.
    Serve with a baguette or Belgian Fries (deep fry at low heat, drain, cook again at high heat).
     
  3. JuandeOne

    JuandeOne Well-Known Member

    Thanks tubber, sounds good.
     

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