Question about mussels with garlic, red pepper & riesling
Started by Link Dupont on February 7th 2010 at 8:57pm in Discussions » Recipes
Link Dupont
February 7th, 2010
Maybe this is more of a technique question, but I'm planning on making the Mussels in a Garlic, Red Pepper, and Riesling Broth recipe this week. What is the point of rinsing the mussels in a flour/water mixture? Is it to clean the shells of any gunk/icky sea stuff, or does it also add to the flavor of the broth? (Or both?)
Also, my wife picked up some packaged mussels that are already cracked open (they're basically mussels in a half shell). Would you recommend changing anything about the recipe because of the half-shelled nature of the mussels?
Thanks in advance!
Also, my wife picked up some packaged mussels that are already cracked open (they're basically mussels in a half shell). Would you recommend changing anything about the recipe because of the half-shelled nature of the mussels?
Thanks in advance!
Link Dupont
February 7th, 2010
Hm, on a technical note: how can I make this post say "about this recipe" and link it to the actual recipe entry?
Mischa DeHart
February 7th, 2010
The flour/water mixture helps pull the sand out of the mussels. The purpose is solely to clean them.
I have never heard of packaged mussels. I personally wouldn't ever use packaged/opened mussels. When I shop for mussels, I make sure all their shells are tightly closed- indicating a live mussel. If the shells are open, they've died.
I have never heard of packaged mussels. I personally wouldn't ever use packaged/opened mussels. When I shop for mussels, I make sure all their shells are tightly closed- indicating a live mussel. If the shells are open, they've died.
Link Dupont
February 7th, 2010
Yea, I'm a bit hesitant about the packaged mussels myself, but it's what I've got on hand, so I'm going to give them a try. I tried to ask at the store if the mussels were already cooked or not, but it was an asian grocery store, and I don't think the lady understood my question. :\ I'll report back how they taste, if we're still alive... LOL
Eric Fields
February 9th, 2010
Hopefully making this soon too! I've made variations (it's really so easy), but never took the care to clean them as thoroughly as you suggest. I certainly rinsed them though. Can't wait.
Link Dupont
February 9th, 2010
Well, we made it. The mussels actually were cooked, half-shelled, and then flash frozen, so I wasn't worried about weird freaky half-shelled raw mussels. The broth turned out really yummy too. This is a fantastic combination of flavors. We ate a lot of mussel last night. Yum!
5 days later
Mischa DeHart
February 14th, 2010
"freaky half-shelled raw mussels" lol. Ah the adventures of cooking. Nothing makes me happier.
I'm addicted to the broth. I'm thrilled you liked it!
I'm addicted to the broth. I'm thrilled you liked it!
Link Dupont
February 14th, 2010
Yes, my wife loved the broth. I bet it would make a great sauce for a seafood pasta if you thickened it up a bit too.
Eric Fields
February 15th, 2010
I think cleaning and soaking the mussels also made them a bit more plump? This was an awesome personal valentine's day meal :)
