On Sat, 29 Jan 2005 19:31:48 GMT, Cindy Fuller
> wrote:

>In article .com>,
> "ax_food" > wrote:
>
>> I had mussels my first time as well at a Chinese buffet, the ones with
>> the cheese on them. Since then I have bought them and prepare them on
>> my own in several different ways including white wine, garlic and
>> butter, and tomato sauce.
>>
>> All were very delicious, but I have a question.
>>
>> The ones I had at the buffet were about twice as large and were much
>> meatier than the ones I've been buying at seafood markets. Does
>> anybody know why?
>>
>> Thanks!
>> This is my first post to this group looks fun
>>
>> Miles in Oakland, CA
>
>Those are probably the green-lipped mussels. They're generally imported
>frozen from New Zealand.
>
Frozen? When I have seen them in NY they were alive.

I wouldn't expect them to freeze well. And, how would you know which
were ok if they were dead?




Rodney Myrvaagnes J36 Gjo/a


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