Fresh-Frozen Mussels In Black Shells
Fresh-Frozen Mussels In Black Shells
Mussels on the half shell, six or seven to a plate, each a long glossy black shell with a blue-green sheen along the inner rim. The meat fills the shell as a plump yellow-orange lobe with a paler lip and a small white muscle at one end. A few strands of fibrous beard cling to the shells. They are shown on a white plate, again on a wooden table, and once more on a black plate under warm lights.
The meat is soft and briny with a sweet finish. Steam them with garlic and white wine, simmer them in a light broth, or warm them through and serve with bread to mop up the liquor.
- Mussels on the half shell
- Glossy black shells, blue-green rim
- Plump yellow-orange meat
- Steam, simmer or warm through
Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.
Details
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