Whats the best method of imparting flavor on these guysI haven't cooked them before and only know throwing out broken and unopen shellsCan any /ck/ gods help me with cooking them
>>22122149the hepatitis makes them taste better
How about go to a quality seafood restaurant cheap fuck.
>>22122149Scrub them clean with room temperature water and steel wool first. Wait for them to open again and then test for dead ones by tapping them. Any that are permanently closed or permanently open are dead, toss those. Get a saute pan hot and add salted butter until it's sizzling on its own. Throw in chopped fresh garlic and let that brown slightly, then add the mussels and a splash of white wine and some lemon juice. Red pepper flakes are nice too but optional. Fresh black pepper also works. Toss them around to mix your liquids and seasonings together, then cover and steam for ~5-7 minutes. Serve in a bowl with the mixed liquid. Wa la.
>>22122149garlic, white wine and parsley
>>22122149Simmer in water, white wine, garlic, and parsley until they open. Serve on top of spaghetti with some good bread for sopping the juice. You might have to watch out for sandy cooking liquid if you want to pour it on the spaghoot but I forget how to remove sand from mussels. I stopped eating mussels like fifteen years ago after getting really sick from eating them and I completely lost the taste since then.
>>22122158Would that be clean enough i removed the beard from the side of it
Sautee a bunch of onions and garlic in a big cast iron pan. I used to use whatever Belgian White beer I could find, pour that in and then toss the mussels in. Bring it to a boil and when they open up, take them out of the pan and reduce the liquid down, and have some bread to soak it up mmmmm
>>22122175>Belgian White beerIs that like 'Polish sausage' and 'Swiss cheese'?You Americans are so funny.
Ok i got beer i got onions i think i can do this
>>22122149Olive oil, parsley, garlic, enjoy
>>22122204Oh yeah, forgot white wine, thanks >>22122160
onions n wine
Ive added butter sage and onions should i add salt
The onions looked like they were gonna burn so i added beer but they are still raw
Someone said garlic so ill add that too
Time to cook them
Ok its done i think
>>22122249Slurp em up
>>22122249They're look cooked because they're open and I see the mussel broth in the bowl. I applaud your improvised retard cooking method. How did they taste?
>>22122253The sage was the prominent flavor which i like and i was gonna gonna use a 10% abv russian imperial stout but my sister told me not to since she's a chef irlAll and all 8/10 ive had had mussels before I've made and this one worked only using scant ingredients my only complaint is i wish the onions somehow were more involved like blending them up and putting the mix on each mussel or making some kinda onion preserve to spoon on i like onions
>>22122282*I've eaten before not made
>>22122180Witbier is a thing dummy
>>22122282The onions were a silly addition especially since it looks like you just boiled them briefly
>>22122309I was going off of the thread suggestions but next time ill cut them proper
>>22122282send pics of your sis
>>22122160add a side of garlic bread
>>22122149>only know throwing out broken and unopen shellspussy
>>22122149Cook with a light beer garlic lemon and onion
>>22122249Heh good job bro.
>>22122149Parsley, Chardonnay, garlic, butter or olive oil, crushed red pepper and a pinch of Cayenne pepper.
>>22122149Dark beer, cream>>22122160And obviously this
I like to sautee some shallots and garlic for a bit, add white wine, chicken/fish stock, lemon juice, diced tomatoes, parsely, salt, pepper, and just kinda let the mussels steam for a bit. Toasted baguette to sop up the broth just made, toast a bit of parmesan on the bread for bonus flavor. I've also put a little smoked paprika, tabasco, or cayenne in to shake it up, but all the flavors are already delicate and light. Alternative serving is over some pasta like angel hair or linguine.
