Looks like seviche (I make it often, with my home-grown rocotos and ajis)

Tom

It is. I also make it with my aji amarillos...

Yes, actually. Go to France and get a plateau de fruits de mer, and you will get some for sure.

Tom

Then try the ones in Brussels.

No comparison.

Tom

I see MN thanking some posts and no sign of DB.
Is it for convincing him to eat the poisonous food? poor sod..it was his first tea mussles party

Got these ones at Migros, sell-by date was tomorrow. I should have known better, right? Yeah. Will know better next time. (In my defense, the notion of fresh seafood doesn't really exist where I'm from - it's always been frozen or nothing.)

Anyway, I threw out over two thirds of them before cooking. The ones that were left were... meh. Edible but not that good. Won't do that again, not worth the effort.


Nah, he's in the kitchen, whipping up a batch of... dunno what. Something besides mussels.

(Milk, no sugar, ta love!)

Love mussels freshly steamed or with sauce. Didn't know they were posh food until I moved to England from Scotland.

There used to be a really small place called the Oyster Bar, near the Barras in Glasgow that sold freshly steamed mussels in their shells in bags. Haven't been there for a few years so not sure if it is still there but it was fab, and when you walked along the street there were loads of shells in gutter .
They had clappydoos (bigger type of mussel) and whelks as well.

BTW - they Barras is where there is a salt of the earth weekend market in the East End of Glasgow, now renowned for selling fake designer t-shirts n' socks, cigarettes, pirate DVDs but I still love the tunnocks cake stall, the pet supplies stall, haberdashery shop, fruit and veg places and the flea market bit. Always interesting to see how quickly the dodgy vendors pack their things up and act like normal punters when the Police do their rounds.

ooooh, I could definitely have a nice dinner of a NE clam chowder. Now, a nice large bowl of moules could be a nice replacement...

Would not touch raw mussels... too dangerous. Epatitis waiting to happen.

We've got a great Portuguese fish shop here, and friends say the mussels are out of this world. Not for me ... yuk.

Love moules !!
But to plead for DB..... NO shellfish in the months that do not contain an R
May, June, July and August.
It's too hot and it's a good way to get ill.

Now of course this old belief was from a time before fridges, but it still makes sense.

I'll eat mussels à gogo (very few calories to boot) but it's risky. One bad 'un and you'll remember him for a very long time. Mussels should be as fresh as possible.

Mussels are divine, but I wouldn't buy them at a discount. May is also not really the right season. The month should have an "r" in it.

A good fishmonger will sort out the baddies before you buy. If you're anywhere near Kreuzplatz, then the Migros there has an excellent fish counter.

Chop some garlic and soften it in olive oil in a large saucepan. Put the mussels into the pan. Listen to the sizzling. Add a generous splash of Noilly Prat or dry white wine, shake around a little. Add some raw chopped tomatoes and some flat-leaf parsley and shake around again. Put lid on. Steam for a few minutes and then check to see if they're open.

Serve with spaghetti when they're done.

Alternative: with "Vongole" - very nice too. I cook these with white wine, though, as the Noilly Prat is a little strong.

Bon app'!

Oh God this is brilliant, you're such a quick study!

Can't wait to try Mussels myself!

http://www.abc.net.au/science/articl...29/2404364.htm

Don't throw them out just cos they don't open when cooking. If they smell off, chuck 'em. The fact DB says they smelt bad means they're not good to eat. As for your fingernail test ... give them a tap (the mussels not the fingernails) and the mussel should clam tightly shut. If you can still get your nail in, it's dead, and shouldn't be cooked/eaten.

Oh no, ceviche of choros don;t think so
These are called choritos a la chalaca, my favourite EVER, even beyond ceviche ...rocotos do not go in Ceviche unless u r from Arequipa sorry Peruvian joke

Economisto I should b1tch slap you! Choritos a la chalaca have choclo, onions and tomatoes. Ceviche do not have tomatoes at all and the choclo is usually whole...

Can't get enough of them. I really can't - I once spent a day (in an r-month) looking for them in a town no more than 50km from the sea in England (where I've seen mussels being farmed) and couldn't get them for love nor money. There were no local fishmongers any more and my local supermarkets said there was no demand for fresh mussels.

According to Wikipedia, in 2006 the UK exported 105,000 tonnes of crab, mussels and clams etc, and in the same year imported 90,000 tonnes of prawns. OK, prawns are nice enough, but even so...

I don't make that. I make ceviche with mixed white fish, squid, lime juice, onions, aji amarillo, salt and pepper. On the side is served cancha and regular boiled choclo.

I just got back from a week of sailing/skiing in Northern Iceland. Every day after skiing we arrived back to the boat with a hot pot of freshly picked mussels waiting for us and a cold beer. I could probably live off of that menu.

'ta gueno...(OK...) I just bought 8 big choclos, aji limon and aji mirasol from the american market to make my ceviche this weekend...I also asked for cancha serrana and chifles it's gonna be so good!