Been craving mussels again and these come from Costco, frozen. In a
butter/garlic sauce. As with last time, I'll add more minced garlic when I
simmer them gently until the shells open (discarding those that don't).
I'll serve them on a bed of fettucini sprinkled with parsley and grated
regiano parmesian. I might even take a picture, but I really wouldn't count
on it The alternative is to avoid the pasta and simply serve with some
nice crusty garlic bread. Hmmm, decisions, decisions. Mussels 1, starch 0
(so far).

Jill

jmcquown said...

> I'll add more minced garlic when I
> simmer them gently until the shells open (discarding those that don't).


Does that opening shells apply to frozen mussels? I've never ate mussels but
I thought that was a dead or alive indicator?!?

If they're anything like clams, I'd cast a vote for having s'ghetti.

Enjoy,

Andy

jmcquown wrote:
> Been craving mussels again and these come from Costco, frozen. In a
> butter/garlic sauce. As with last time, I'll add more minced garlic
> when I simmer them gently until the shells open (discarding those
> that don't). I'll serve them on a bed of fettucini sprinkled with
> parsley and grated regiano parmesian. I might even take a picture,
> but I really wouldn't count on it The alternative is to avoid the
> pasta and simply serve with some nice crusty garlic bread. Hmmm,
> decisions, decisions. Mussels 1, starch 0 (so far).
>
> Jill

Mussels on fettucini WITH some crusty garlic bread for dipping in the sauce
sounds good to me. :~)

kili

kilikini said...

> Andy wrote:
>> jmcquown said...
>>
>>> I'll add more minced garlic when I
>>> simmer them gently until the shells open (discarding those that
>>> don't).
>>
>>
>> Does that opening shells apply to frozen mussels? I've never ate
>> mussels but I thought that was a dead or alive indicator?!?
>>
>> If they're anything like clams, I'd cast a vote for having s'ghetti.
>>
>> Enjoy,
>>
>> Andy
>
> You know, Andy, I've always wondered that too, thus I never buy frozen
> clams or mussels. Does anyone know if they open after they've been
> frozen? Aren't they already dead? Please inform the clueless.
>
> kili


kili,

And so, we wait.

Andy

Andy wrote:
> kilikini said...
>
>> Andy wrote:
>>> jmcquown said...
>>>
>>>> I'll add more minced garlic when I
>>>> simmer them gently until the shells open (discarding those that
>>>> don't).
>>>
>>>
>>> Does that opening shells apply to frozen mussels? I've never ate
>>> mussels but I thought that was a dead or alive indicator?!?
>>>
>>> If they're anything like clams, I'd cast a vote for having s'ghetti.
>>>
>>> Enjoy,
>>>
>>> Andy
>>
>> You know, Andy, I've always wondered that too, thus I never buy
>> frozen clams or mussels. Does anyone know if they open after
>> they've been frozen? Aren't they already dead? Please inform the
>> clueless.
>>
>> kili
>
>
> kili,
>
> And so, we wait.
>
> Andy

Frozen, some of them are already open. Obviously they are already dead. I
still observe the if they don't open at all, don't eat them rule. Very
tasty.

Just got back from the grocery store. Frozen lobster tails were on sale so
I'm gonna grill those when John visits in two weeks. Prepared in the manner
of that dish that doesn't exist - shrimp scampi

Jill

Andy wrote:
> jmcquown said...
>
>> I'll add more minced garlic when I
>> simmer them gently until the shells open (discarding those that
>> don't).
>
>
> Does that opening shells apply to frozen mussels? I've never ate
> mussels but I thought that was a dead or alive indicator?!?
>
> If they're anything like clams, I'd cast a vote for having s'ghetti.
>
> Enjoy,
>
> Andy

You know, Andy, I've always wondered that too, thus I never buy frozen clams
or mussels. Does anyone know if they open after they've been frozen?
Aren't they already dead? Please inform the clueless.

kili

kilikini wrote:
> jmcquown wrote:
>> Andy wrote:
>>> kilikini said...
>>>
>>>> Andy wrote:
>>>>> jmcquown said...
>>>>>
>>>>
>>>> You know, Andy, I've always wondered that too, thus I never buy
>>>> frozen clams or mussels. Does anyone know if they open after
>>>> they've been frozen? Aren't they already dead? Please inform the
>>>> clueless.
>>>>
>>>> kili
>>>
>>>
>>> kili,
>>>
>>> And so, we wait.
>>>
>>> Andy
>>
>> Frozen, some of them are already open. Obviously they are already
>> dead. I still observe the if they don't open at all, don't eat them
>> rule. Very tasty.
>>
>> Just got back from the grocery store. Frozen lobster tails were on
>> sale so I'm gonna grill those when John visits in two weeks.
>> Prepared in the manner of that dish that doesn't exist - shrimp
>> scampi
>>
>> Jill
>
> Lobster scampi? I'd try that. :~) Oh, on pasta, maybe? If so,
> what kind? And what veggie are you planning?
>
> kili

Mussels with butter and garlic sauce over fettucini and topped with grated
fresh parmesan. Brussels sprouts.

Jill

On Apr 19, 8:42�pm, "kilikini" > wrote:
> jmcquown wrote:
> > Andy wrote:
> >> kilikini said...
>
> >>> Andy wrote:
> >>>> jmcquown said...
>
> >>> You know, Andy, I've always wondered that too, thus I never buy
> >>> frozen clams or mussels. *Does anyone know if they open after
> >>> they've been frozen? Aren't they already dead? *Please inform the
> >>> clueless.
>
> >>> kili
>
> >> kili,
>
> >> And so, we wait.
>
> >> Andy
>
> > Frozen, some of them are already open. *Obviously they are already
> > dead. *I still observe the if they don't open at all, don't eat them
> > rule. *Very tasty.
>
> > Just got back from the grocery store. *Frozen lobster tails were on
> > sale so I'm gonna grill those when John visits in two weeks.
> > Prepared in the manner of that dish that doesn't exist - shrimp
> > scampi
>
> Lobster scampi? *I'd try that. *:~) *Oh, on pasta, maybe? *If so, what kind?

Linguinne natcherly.

> And what veggie are you planning?

Sauterne.

Sheldon

jmcquown said...

> Andy wrote:
>> kilikini said...
>>
>>> Andy wrote:
>>>> jmcquown said...
>>>>
>>>>> I'll add more minced garlic when I
>>>>> simmer them gently until the shells open (discarding those that
>>>>> don't).
>>>>
>>>>
>>>> Does that opening shells apply to frozen mussels? I've never ate
>>>> mussels but I thought that was a dead or alive indicator?!?
>>>>
>>>> If they're anything like clams, I'd cast a vote for having s'ghetti.
>>>>
>>>> Enjoy,
>>>>
>>>> Andy
>>>
>>> You know, Andy, I've always wondered that too, thus I never buy
>>> frozen clams or mussels. Does anyone know if they open after
>>> they've been frozen? Aren't they already dead? Please inform the
>>> clueless.
>>>
>>> kili
>>
>>
>> kili,
>>
>> And so, we wait.
>>
>> Andy
>
> Frozen, some of them are already open. Obviously they are already dead.
> I still observe the if they don't open at all, don't eat them rule.
> Very tasty.
>
> Just got back from the grocery store. Frozen lobster tails were on sale
> so I'm gonna grill those when John visits in two weeks. Prepared in the
> manner of that dish that doesn't exist - shrimp scampi
>
> Jill


Jill,

How come when I visit you don't serve lobster?!?

You're on 2125 E. Lakeshore Drive! Right???

W. Lakeshore!? geez...

<vbg>

Andy

jmcquown wrote:
> Andy wrote:
>> kilikini said...
>>
>>> Andy wrote:
>>>> jmcquown said...
>>>>
>>>
>>> You know, Andy, I've always wondered that too, thus I never buy
>>> frozen clams or mussels. Does anyone know if they open after
>>> they've been frozen? Aren't they already dead? Please inform the
>>> clueless.
>>>
>>> kili
>>
>>
>> kili,
>>
>> And so, we wait.
>>
>> Andy
>
> Frozen, some of them are already open. Obviously they are already
> dead. I still observe the if they don't open at all, don't eat them
> rule. Very tasty.
>
> Just got back from the grocery store. Frozen lobster tails were on
> sale so I'm gonna grill those when John visits in two weeks.
> Prepared in the manner of that dish that doesn't exist - shrimp
> scampi
>
> Jill

Lobster scampi? I'd try that. :~) Oh, on pasta, maybe? If so, what kind?
And what veggie are you planning?

kili

Sheldon wrote:
> On Apr 19, 8:42?pm, "kilikini" > wrote:
>> jmcquown wrote:
>>> Andy wrote:
>>>> kilikini said...
>>
>>>>> Andy wrote:
>>>>>> jmcquown said...
>>
>>>>> You know, Andy, I've always wondered that too, thus I never buy
>>>>> frozen clams or mussels. Does anyone know if they open after
>>>>> they've been frozen? Aren't they already dead? Please inform the
>>>>> clueless.
>>
>>>>> kili
>>
>>>> kili,
>>
>>>> And so, we wait.
>>
>>>> Andy
>>
>>> Frozen, some of them are already open. Obviously they are already
>>> dead. I still observe the if they don't open at all, don't eat them
>>> rule. Very tasty.
>>
>>> Just got back from the grocery store. Frozen lobster tails were on
>>> sale so I'm gonna grill those when John visits in two weeks.
>>> Prepared in the manner of that dish that doesn't exist - shrimp
>>> scampi
>>
>> Lobster scampi? I'd try that. :~) Oh, on pasta, maybe? If so, what
>> kind?
>
> Linguinne natcherly.
>
>> And what veggie are you planning?
>
> Sauterne.
>
> Sheldon

Close... a white rhine

kilikini wrote:
> jmcquown wrote:
>> Andy wrote:
>>> kilikini said...
>>>
>>>> Andy wrote:
>>>>> jmcquown said...
>>>>>
>>>>
>>>> You know, Andy, I've always wondered that too, thus I never buy
>>>> frozen clams or mussels. Does anyone know if they open after
>>>> they've been frozen? Aren't they already dead? Please inform the
>>>> clueless.
>>>>
>>>> kili
>>>
>>>
>>> kili,
>>>
>>> And so, we wait.
>>>
>>> Andy
>>
>> Frozen, some of them are already open. Obviously they are already
>> dead. I still observe the if they don't open at all, don't eat them
>> rule. Very tasty.
>>
>> Just got back from the grocery store. Frozen lobster tails were on
>> sale so I'm gonna grill those when John visits in two weeks.
>> Prepared in the manner of that dish that doesn't exist - shrimp
>> scampi
>>
>> Jill
>
> Lobster scampi? I'd try that. :~) Oh, on pasta, maybe? If so,
> what kind? And what veggie are you planning?
>
> kili

Grilled lobster "scampi" (2 weeks from now) - brush with melted butter
seasoned with salt, pepper and lots of minced garlic. Bend the tails
backwards until they snap so they don't curl up on the grill. Cut the
membrane down the middle so the meat is exposed. Grill over medium hot
coals about 5 minutes until the meat is just opaque. Will probably serve
this with steamed broccoli.

Jill