I guess I'll just serve these over linguini since no one seems to really
know what to do with them.
>
> Jill

Been loosely following this thread. Simply prepared shellfish, mussels,
clams, these are great eats as far as I am concerned.

A Spaghetti /Linguine dish with Mussels; Start the Pasta, prepare Olive
Oil with a dab of butter for additional flavor, sauté garlic, splashed w/
white wine when garlic cooked, s&p to taste, with a bit of parsley and a
dash of chili flakes at the finish. toss your drained pasta in the pan to
coat. your guests better be seated.

variation of the above . Substitute clams for the mussels, sauté some
shallots with the garlic in the oil combo, add some fresh chopped tomatoes
to the white wine, cook for a few and serve over your fav pasta.

If I have some calamari, shrimp, mussels and clams, perhaps with some white
fish, I will sauté a onion/shallot/garlic combo, add the seafood, cook for a
few, add fresh chopped tomatoes, white wine, thyme and/or oregano, a swirl
of butter, S&P to taste and add parsley and a pinch of chile flake at the
end.

Nice appetizer. Vongole Ripiene, these are a bit harder to prepare as you
open the shells raw, discard the top half, sprinkle the clams w/ the bread
crumb /cheese mixture and broil.3-5 minutes.

Ripiene Mixtu
1/3 cup coarse ground bread crumbs
3-4 tblsspns of Parmigiano or Pecorino
chopped parsley
Garlic
Olive oil
S&P to taste
Again, if you like a bit of heat, a pinch of chile flake at the end
lemon wedges on the side

I've had them and they are delicious... We cooked them and put them over a
whole wheat pasta..
Unfortunately, my Costco aint got them any more.... damn..

sharkman

jmcquown wrote:
> Okay, no cockles (shut up, Sheldon! LOL) and the mussels are frozen.
> My brother gave me a couple of bags of frozen mussels in a garlic &
> butter sauce. (I think he said he got them at Costco.) Each bag is
> approximately 1 lb.
>
> The instructions for cooking say to cook them from frozen. Empty the
> contents of the bag into a saucepan and cover the pan. Heat on high
> for 3-4 minutes; reduce heat and simmer 3-5 minutes more, stirring
> gently, until the mussels open. (And yes, I know you throw away the
> ones that don't open.) I guess they were flash frozen while still
> alive and stuck in a bag with some garlic/butter sauce then
> cryo-vac'd. Is there some sort of weird suspended animation thing
> going on here? <G>
>
> Now that I have them, I've no idea what do do with them. I've only
> ever had mussels in a restaurant, in a combination seafood/pasta
> dish. I'm thinking I should keep it simple and serve them over
> linguini. Not sure about any other seasonings. Does this sound
> about right?
>
> Jill