Mussels (1 Viewer)

[Wobbler]

Delicious
Cheap
Easy to cook

The perfect food?

I cooked them for the first time on Friday and the results were very succesful.

I got about a kilo, which along with some baby potatoes (next time I'll get nice bread) just about did my girlfriend and I as a main course. I roughy followed a simple recipe of Delia Smith's, although I reckon it's fairly universal.

First thing I did was threw them all in a basin full of cold water. The ones which rose to the top have to be thrown away. Next I cleaned off the barnacles with a knife, while doing so making sure they were all firmly closed. Anyones which were open are to be thrown out. Next, I gave them a good rinse, changing the water a few times.

Melt shitloads of butter in a big pot. Throw in some crushed garlic. Next throw in about a glass of white wine and let it boil. When it's boiling throw in the mussels and cover. Have the heat fairly high at this stage. Leave for about five minutes. When you come, all the mussels should be open, any that aren't should be thrown away. Now, take the mussels out with a slotted spoon (maybe put them into an oven with a low heat). Put some double cream into your sauce and let the sauce reduce for a few minutes. Now serve the mussels with the sauce poured over it. Drink the rest of the wine.
Enjoy.


All this sounds more complicated than it actually is. The only hassle is cleaning them, which only takes a few minutes once you get into it.

 

[ernesto]

Delicious
Cheap
Easy to cook

The perfect food?

I cooked them for the first time on Friday and the results were very succesful.

I got about a kilo, which along with some baby potatoes (next time I'll get nice bread) just about did my girlfriend and I as a main course. I roughy followed a simple recipe of Delia Smith's, although I reckon it's fairly universal.

First thing I did was threw them all in a basin full of cold water. The ones which rose to the top have to be thrown away. Next I cleaned off the barnacles with a knife, while doing so making sure they were all firmly closed. Anyones which were open are to be thrown out. Next, I gave them a good rinse, changing the water a few times.

Melt shitloads of butter in a big pot. Throw in some crushed garlic. Next throw in about a glass of white wine and let it boil. When it's boiling throw in the mussels and cover. Have the heat fairly high at this stage. Leave for about five minutes. When you come, all the mussels should be open, any that aren't should be thrown away. Now, take the mussels out with a slotted spoon (maybe put them into an oven with a low heat). Put some double cream into your sauce and let the sauce reduce for a few minutes. Now serve the mussels with the sauce poured over it. Drink the rest of the wine.
Enjoy.


All this sounds more complicated than it actually is. The only hassle is cleaning them, which only takes a few minutes once you get into it.

mussels are deadly. sounds great wobbs. only problem i had as a kid with them was the saltyness of them combined with the edges of the shell would cut the whittles further on my fingers and the saltyness would sting like fuck. its ok now though since ive grown steely man-hands

 

[broken arm]

they look like AIDS ridden alien brains

 

[Lefty Frizzell]

Delicious
Cheap
Easy to cook

The perfect food?

I cooked them for the first time on Friday and the results were very succesful.

I got about a kilo, which along with some baby potatoes (next time I'll get nice bread) just about did my girlfriend and I as a main course. I roughy followed a simple recipe of Delia Smith's, although I reckon it's fairly universal.

First thing I did was threw them all in a basin full of cold water. The ones which rose to the top have to be thrown away. Next I cleaned off the barnacles with a knife, while doing so making sure they were all firmly closed. Anyones which were open are to be thrown out. Next, I gave them a good rinse, changing the water a few times.

Melt shitloads of butter in a big pot. Throw in some crushed garlic. Next throw in about a glass of white wine and let it boil. When it's boiling throw in the mussels and cover. Have the heat fairly high at this stage. Leave for about five minutes. When you come, all the mussels should be open, any that aren't should be thrown away. Now, take the mussels out with a slotted spoon (maybe put them into an oven with a low heat). Put some double cream into your sauce and let the sauce reduce for a few minutes. Now serve the mussels with the sauce poured over it. Drink the rest of the wine.
Enjoy.


All this sounds more complicated than it actually is. The only hassle is cleaning them, which only takes a few minutes once you get into it.

Sounds great, i love mussels. So wheres a good place in town to get them, how much was the kilo? how many were in the kilo?, how many did you have to throw away?

they look like AIDS ridden alien brains

You love AIDS.

 

[broken arm]

You love AIDS.

AIDS flavour Mr. Freeze

 

[ernesto]

AIDS flavour Mr. Freeze

thats that weird blue one isnt it

 

[Ciansy]

AIDS flavour Mr. Freeze

Is that the blue one?

 

[Lefty Frizzell]

thats that weird blue one isnt it

Weirdly enough the blue one is raspberry flavour. I've never seen a blue raspberry let alone a raspberry with AIDS.

 

[nlgbbbblth]

anyone get any no 10s Mr Freeze recently?

are they still operating the 'free box for ten no 10s' policy?

mussels are great.
not so good if they're undercooked.
any cool stories in this regard?

 

[Ciansy]

Weirdly enough the blue one is raspberry flavour. I've never seen a blue raspberry let alone a raspberry with AIDS.

I don't know why I associated the blue one with AIDS either. I've never seen a blue person with AIDS. Strange how Ernesto and I did so at the same time though.

 

[ernesto]

I don't know why I associated the blue one with AIDS either. I've never seen a blue person with AIDS. Strange how Ernesto and I did so at the same time though.

its because were black man

 

[Hector Grey]

susstitute wine for beer and yer onto a winner. chips as well.

 

[Mormon Nailer]

You are all going to hate me for this but...

A fried of mine worked in quality for a mussell factory. To test them they liqudised some of the mussells and this mush was injected into 5 mice.

The spec for the test was that no more than two of the mice died.

 

[Lefty Frizzell]

You are all going to hate me for this but...

A fried of mine worked in quality for a mussell factory. To test them they liqudised some of the mussells and this mush was injected into 5 mice.

The spec for the test was that no more than two of the mice died.

I despise any kind of cruelty towards mussels.

 

[Ciansy]

its because were black man

Must be. Y'know, I get a lot of shit cos of that.

 

[Corey]

Mussels are for queers. Real men eat oysters and fuck.

 

[Hector Grey]

Mussels are for queers. Real men eat oysters and fuck.

each other?

 

[Corey]

each other?

No. They actually eat the fuck.

 

[Wobbler]

Sounds great, i love mussels. So wheres a good place in town to get them, how much was the kilo? how many were in the kilo?, how many did you have to throw away?

Sorry about the delay in responding. I got mine in Fallon & Byrne and they came to about €3.50. I'd say most fishmongers would do them, cheaper too. Try the place in Baggot St. I'm not sure how many were in the kilo, maybe thirty?. I only ended throwing out about four.

 

[Lefty Frizzell]

Sorry about the delay in responding. I got mine in Fallon & Byrne and they came to about €3.50. I'd say most fishmongers would do them, cheaper too. Try the place in Baggot St. I'm not sure how many were in the kilo, maybe thirty?. I only ended throwing out about four.

Nice one, i'm gonna grab some.

This looks only gorgeous.

Ingredients
1 tbsp olive oil
1-2 shallots, peeled and finely chopped
1 clove garlic, peeled and crushed
1kg/2¼lb mussels, cleaned and de-bearded (broken or opened ones discarded)
1 bottle beer
2-3 tbsp finely chopped, parsley for garnish

Method
1. Heat a large, lidded saucepan and add the olive oil.
2. Add the shallots and garlic and cook for one minute.
3. Add the mussels and pour in the beer. Mix through, turn up the heat and put the lid on.
4. Cook, shaking the pan every now and again until all the mussels have opened and are cooked. Remove any mussels that remain closed.
5. Spoon into serving bowls with the juices, sprinkle with parsley and serve with rustic bread.