Mussels (for paella)

[Rave]

My wife has bought a big bag of fresh mussels to put in a paella later, and we're not sure how best to cook them. My idea was to steam them in advance and then just add them to the paella to warm through. Do you just put them in a pan with a little boiling water (like 1cm) and wait for them to cook, or do you have to make sure they're just steamed rather than boiled?

Quick answers appreciated, we're paranoid that they'll all die and go off....

[Rob]

I would steam them first (1cm wine/water as you said in a LIDDED pan)... Not too long though as then they'll overcook in paella.

Most important bit. Do not eat any that don't open, you will be very ill as they're dead, and could've been for some time

[Rave]

Thanks Rob. We just did a test run by putting five of them in a sieve and putting them over a pan with the water at a rolling boil. Are they cooked when they open, or do you need to cook them for a while afterwards?

Rich :¬)

[Moby-Dick]

afaik they should only take about 5 mins to cook

checking a moules marienere receipe seems to confirm this.

http://www.lunched.co.uk/Seafood/moules.html

scrape the mussles well first , ensure you remove any barnacles and the "beard" type thing they have.

Any that are open prior to cooking , thant dont cl;ose when you tap them , throw away.

Any that dont open after 5 mins or so of cooking , throw away.

[Zak33]

Mussels: The rules

One.....when fresh they should SHUT if you shake them.
Two....once cooked they should OPEN .

So. Rinse in fresh water in a sieve. The ones that dont close realy tight-> CHUCK. Trim the weed away and any netting (they're grown on nets)
Get a big pan. Drop a small quantity of water in (and inch) and get it boiling. Dump the musses in and put the lid on. Keep heat at max. Holding lid on, shake vigorously several times. After 5 mniutes peak inside, and if they're open, you're sorted. Chuck away ones that didnt open. DONT be tempted to prise them open.

If ya want a posher version (Like I do)

Rinse and clean mussels.

Get big pan, pour in olive oil, chop a shallot (or onion) finely. Crush a garlic clove. Fry the onion and garlic for3 or 4 minutes on low heat.

Then heat to the MAX, and put all mussles in this oil. Pour in one glass of white wine. Lid on. Steam for 5 minutes.

Serve with the wine liquor poured over them in a big bowl with french bread

[Stewart]

My wife has bought a big bag of fresh mussels to put in a paella later

How the other half lives, huh?

Pie and chips not good enough for the likes of you, huh? Huh?!



I remember as a kid, eating bags of winkels, picking them out with a pin. Ahh, those were the days - since I've grown up though, I've grown less fond of eating strange sea creatures.

And Zak - shallots and wine? *Explodes with working class rage*

Just kill a dog and eat it raw man!

I'll stop spamming now.

[Zak33]

And Zak - shallots and wine? *Explodes with working class rage*

Just kill a dog and eat it raw man!

no one fall for this old flannel He's got just as much Chablis in his fridge as he has Boddingtons in his glass. He has had his fair share of shallots, he just thought they were pickled onions

[Rave]

LOL @ heckling. She got them from an Alfie Moon type wet fish stall in the market, it's not as if I got my butler to dig them for me.

Anyway, I cooked them in two lots, one with Rose wine, and one with some white with some garlic in. The second lot were a bit better, but they're all tasty. There are loads, more than we need for the Paella really....so I was forced to have a few for my lunch.

Cheers for the help all.

Rich :¬)