Pot Of Mussels

[DRIFTER]

Summertime/Seafood!

............ I have always been in between Long Island and Central N.Y. living in both places on and off through the years. When summertime hits, my thoughts habitually turn towards fishing,[ salt and freshwater], and SEAFOOD! The Island has never gained the recognition it deserves for great seafood, except of course Long Island Littleneck Clams. I haven't lived there since the 80's, but still have fond memories of the Yankee Schooner in Freeport for its stuffed lobster, some small roadside crab shack in cold spring Harbor on the water that sat you outside and just kept on bringing out clams on the half shell and ice cold Heineken's, and a little clam shack in or around Babylon on Montauk Highway that served the best pot of mussels in broth, served with a crusty french bread for sopping that great broth up. I enjoyed those mussels so much, I gave my best attempt at coming up with the recipe and it came out pretty close. I haven't seen alot of recipes on here, but if you like mussels and if you don't mind a recipe that doesn't list exact measurements..........TRY THIS!

Pot 'O' Mussels

..........In a large stock pot put enough olive oil to cover the bottom, next add 1/3 small jar of chopped garlic[ or less if fresh but don't be stingy] chopped fresh basil[about 3 tblsps], fresh oregano [about 2 tblsps] celery salt and kosher salt to taste. Add to this [1] 14 1/2 oz can of Del-Monte stewed tomatoes [ Italian recipe] use one can only, 1/8 tsp crushed red pepper and juice of 1/2 lemon. Add to the above [1] bottle of Cooks Brut Champagne and an equal amount of seafood stock or clam juice. If you shop Price Chopper, they sell next to the tomato sauces SACLA olive & tomato pesto sauce. Add 1/2 a jar of this if you can, but it is optional..........Bring this to a quick boil and turn down to simmer. Add a large bag of mussels, I like the larger black shelled, but they all work. After the shells open, turn heat off and allow to cool, put them in the frig overnight to allow flavors to be obsorbed into the mussels and reheat the next day. Serve with that crusty french bread I mentioned above and a nice cold white wine...........The broth should not be thick, if you find it is, thin it out with a little more clam juice or seafood stock. Don't forget to sop up the broth with the bread, its the best part!!!!

[fishinnut]

Sounds awesome i'll give it a try-love them mussels!

[DRIFTER]

I think there ought be a recipe section, even if it is just for wild game and fish! The only problem is additional posts will only come after one's trying of the meal and the persons ability at preparation! I usually taste as I go and I'm not that interested in exact measurements, others are!!!!! Who Know's!




...........I have a great beer batter fish recipe, but I'm not see'n alot of recipe enthusiasm go'in on!

[Lute Hawkins]

Well, if we get a recipe forum, the first thing I would say is that the use of processed cheese or processed cheese products has NO PLACE in the civilized person's kitchen.

[DRIFTER]

Well, if we get a recipe forum, the first thing I would say is that the use of processed cheese or processed cheese products has NO PLACE in the civilized person's kitchen.

..........Unfortunately, that goes for the hole business!!!!!

[WinterWarlock]

Drifter -

Cheese or no cheese, holes or no holes, this sounds great. I've done something similar, but used Italian parsley instead of basil, and white wine instead of champagne - but your sounds like it'd be a nice change. Plus, I often serve mine over linguine...and I always need a pinch of red pepper flakes!

One mistake I made last time I made mussels - I assumed my kids wouldn't like them. Was I wrong! They ate most of them! Now I'm stuck buying more to feed everyone, but hey, if they eat things like this, it beats the heck of McDonald's (and holey cheese)

[DRIFTER]

Drifter -


One mistake I made last time I made mussels - I assumed my kids wouldn't like them. Was I wrong! They ate most of them! Now I'm stuck buying more to feed everyone, but hey, if they eat things like this, it beats the heck of McDonald's (and holey cheese)

Try steaming them till they just open, remove 1 section of shell and drizzle them with olive oil, garlic, breadcrumbs and parmesan cheese, [ sorry Lute]. Bake till done and hit with a little lemon!

[WinterWarlock]

Try steaming them till they just open, remove 1 section of shell and drizzle them with olive oil, garlic, breadcrumbs and parmesan cheese, [ sorry Lute]. Bake till done and hit with a little lemon!

Now you've done it - I've gotta run to the supermarket now!

[rollins camper]

Nothing like a good pot of Mussels

One of my favorites and my kids too!!! They started eating them when they were 3 yrs old. Can't keep them away from the pot now.
My favorite way to cook is to steam them in White wine flavored with garlic, onions and fennel........MMMMMMMMMMm my mouth is watering. The broth is great for dipping.

We used to get the wild mussels off the rocks near our summer home on Cape Cod. They were great but nothing compared to the farmed mussels of today. Big plump and juicy............For once we got it right trying to improve on Mother Nature...

[DRIFTER]

One of my favorites and my kids too!!! They started eating them when they were 3 yrs old. Can't keep them away from the pot now.
My favorite way to cook is to steam them in White wine flavored with garlic, onions and fennel........MMMMMMMMMMm my mouth is watering. The broth is great for dipping.

We used to get the wild mussels off the rocks near our summer home on Cape Cod. They were great but nothing compared to the farmed mussels of today. Big plump and juicy............For once we got it right trying to improve on Mother Nature...

Sounds great, I think my favorite is in a good fra diavolo sauce with clams and shrimp thrown in........

[chairrock]

We add some dry thyme leaves and parsley,the options are limitless!(and clams,firm fish such as cod,shrimp,lobster,etc and it becomes a seafood stew)