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>> Szechwan Mussels or Mussels Mariniere (your call) [topic: previous/next]
PostPosted: Mon Feb 21, 2011 1:51 pm

Posts: 1287
Location: BUIDB: "Thats a great shot of a pier from the beach."

jmsh wrote:
MsCMSchultz wrote:
I have always purged my mussels. Is this unneccesary in non-sandy areas?

Even the "non-sandy area" mussels can have grit in them, I always soak 'em in fresh water to try to get them to spit it out.

I have found that the "bigger ones" (in the 5" plus range)are tougher, more rubbery, at least here in Mendocino County.

OH, no, don't start that regional debate of north versus south again! Just kidding.

So I gathered up some large mussels and limpets. As soon as I came home, I cooked up 3 large mussels and one limpet to determine once and for all if the shellfish needed to be purged.

They were unbelievably good (and prior, I disliked the larger mussels!) and sand/grit free!

That is one less hassle. I am cooking up the rest tomorrow without purging, just to make sure.

My Absolutely Adorable @$$!

Artist, GretchDragon
TY, Gretch!
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