Scotty – your gut bomb looks so fabulous!
Bruce – thanks for the directions to the recipe. That is going to be a ‘soon after the holidays’ meal!
Dcarch – drooling and grinning at the same time can cause problems. You make me do that all the time!
Soba – everything is beautiful, of course, but those cockles really look fantastic.
Dinner last night:
As you can see, Mr. Holloway and basquecook, you inspired me. I just HAD to have them. I’ve found that while I’ve gotten decent fish and shrimp at regular grocery stores, for mussels it pays to go to either a real fish shop or WF or Fresh Market. I ended up at WF. The young lady picked each one out for me, tossing any that were open (only a couple). They were delicious – sweet and meaty and NO skunkiness. And still only $2.99/lb.
well, thats good to know.. In terms of mussels, most time, even at supermarkets, they come in those little two pound sacks. If they are in those sacks, most places keep the fish tags on the netting. So, you can quickly glance and see at the date they were pulled from the water. I live next door to a pretty shady supermarket. I have literally watched the same bag of mussels sit on ice for two weeks. Last night, I noticed the tag made the mussels only 2 days out of the water.. that was impressive!
Last night, I was looking for yucon gold potatoes and found, all we the store had was Eastern Potatoes. There were perhaps many other types of starchy vegetables from Yucca to Malanga put, one damn potato.
But 2.99 is not a terrible price, especially for wholefoods. In Chinatown NYC, it's 2 bucks a pound.
Your mussels look beautiful.