Comments on: Sizzling Garlic and Parmesan Mussels

By: Thom

Thom — Tue, 24 Mar 2009 15:21:51 +0000

Your mussels are looking pretty good. Trait forward recipe. You have a good-looking blog and I will be following it on mine. Best to you and your family.

By: Cres

Cres — Fri, 13 Feb 2009 12:50:23 +0000

I see you used Kinkawooka Mussels. I had these a few years ago and they are by far THE best mussels on the market. After eating them I am now a client for life. Nothing comes close to their tenderness.

The reason that they’re so fresh is that they’re shipped live so there’s a good chance they were still in hibernation when you got them.
See http://www.kinkawooka.com.au for their process.

You mention overcooking….Mussels are pretty much done once their shell opens (it’s like a telltale). Perhaps next time saute the sauce so that it’s already cooked when you spoon it onto the mussels and that way you can skip the second lot of (over)cooking.

Looks damn tasty !!

By: Nate

Nate — Thu, 15 Jan 2009 22:38:23 +0000

Looks great! I haven’t tried mussels on the grill before. (Usually just saute with white wine and shallots). I like the garlic butter sauce. Will have to try this this coming Summer.

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