This is perfect 😋 exactly how I used to do in my home country, over 30 years ago whenbwe could pick them up in any beach with rocks when the tide is in ….memories 😊
All the seasoning is dumb af. They’re in a shell… None of that is touching the meat. Steam them, then once they are ready, spread these ingredients over them and let them rest. Then enjoy. Fisherman here, I know what I’m talking about. White wine/Pinot Grigio is good if you’re semi boiling the mussels in the liquid. If not, again, useless.
I just buy them vacuum sealed with the “white wine butter sauce” from the store, I poke holes to let the steam vent. Then I microwave till hot.
I buy frozen what h mean alive mfkrs 😂
What are the measurements
this might be dumb but what kind of stock pls
Do you have to clean these at all besides pulling off their beards?
fill with rice my friend its turkish recipe
Cheer~~~any of a number of bivalve mollusks with a brown or purplish-black shell.😊
This is perfect 😋 exactly how I used to do in my home country, over 30 years ago whenbwe could pick them up in any beach with rocks when the tide is in ….memories 😊
how can you tell which are OK to eat if you cook from frozen?
You’d add the capers before or after the garlic
besises taste, why do dey have to be alive. what's wrong with eating dead ones, we kill everything in the process of cooking or before 🥺
They taste better raw. Those mussels are way too cooked for me
All the seasoning is dumb af. They’re in a shell… None of that is touching the meat. Steam them, then once they are ready, spread these ingredients over them and let them rest. Then enjoy. Fisherman here, I know what I’m talking about. White wine/Pinot Grigio is good if you’re semi boiling the mussels in the liquid. If not, again, useless.
What kind of stock do you use?
Can substitute white wine with other non alcohol ingredients?
😋😋
How do you tell if they are alive?