Mussels

[heidih]

Agree with @haresfur classic flavor combo. Also agreed leave cream unless your mussels are not spectacular. Muddied the favors. And of course lots of good bread to mop up the juices. Where are your mussels from?

[rcspott]

Costco, as good as it gets in Montana. 

[heidih]

Sourcing is a big deal. I've had great shellfish even in McCall, Idaho. I could always see the mussels on my shore rocks but tainted so no go. Hope your dish was enjoyable.

[FlashJack]

No cream. Keep it light. Pernod and chorizo sounds great.

 

There's almost no way to go wrong with mussels. Simpler better. Plenty of parsley and, depending on the direction you're going in, a good touch of chilli.

[FrogPrincesse]

Staff note: This post and the response to it have been moved from the Bulk Buying Bunkum discussion, to maintain topic focus.

 

On 9/25/2024 at 5:44 AM, liuzhou said:

Having successfully utilised some Belgian apple beer into moules marinières, I decided to get in a few bottles for future use – I like me some mussels.

 

The only store I’ve found stocking said beer is on the other side of the city so I order it for delivery. It turns up within the hour.

It’s interesting that you use Belgian apple lambic beer to make moules “marinières”. I have made them of course the traditional way with white wine, and also with dry vermouth (delicious). I can see how it would work with beer in general, but why pick an apple beer specifically? I guess maybe it’s a bit like moules normandes with cream and a touch of calvados or apple cider?

 

I cannot comment on the bulk buying aspect; if it were me I would make them a different way each time because it’s more interesting.

 

[liuzhou]

3 hours ago, FrogPrincesse said:

It’s interesting that you use Belgian apple lambic beer to make moules “marinières”. I have made them of course the traditional way with white wine, and also with dry vermouth (delicious). I can see how it would work with beer in general, but why pick an apple beer specifically? I guess maybe it’s a bit like moules normandes with cream and a touch of calvados or apple cider?

 

I cannot comment on the bulk buying aspect; if it were me I would make them a different way each time because it’s more interesting.

 

 

I do make them different ways. I've done them over the years with wine, beer, cider, Pernod etc.
 

Moules marinières originated in Normandy and is believed to have originally used cider. It's probably the more traditional way; not wine although that is now most common. Normandy is not traditionally a wine area, although there are now a handful of wineries. Cider would have been plentiful, cheap and easily available for Norman mariners. Not wine.

 

 

Edited September 26 by liuzhou (log)