Cameltosis Posted February 14, 2009 Share Posted February 14, 2009 I just bought a large bag of mussels as an appetizer for dinner tonight. If I cook all of them I am sure it will be too much. Can I keep the raw ones in the fridge for a week or should I figure out something to do with them tomorrow? Quote Link to comment Share on other sites More sharing options...
detlef Posted February 14, 2009 Share Posted February 14, 2009 I just bought a large bag of mussels as an appetizer for dinner tonight. If I cook all of them I am sure it will be too much. Can I keep the raw ones in the fridge for a week or should I figure out something to do with them tomorrow? First off, the best way to keep them is under a damp towel in the fridge. They'll let you know if they're old by opening up and you should be fine for a few days. None the less, if you're going to do something else with them anyway, why not sooner rather than later? Like any seafood, the clock starts ticking the minute it's out of the water. If you've got an Asian market near you, grab some green curry paste, a can of coconut milk, some limes and cilantro. Heat the curry paste up in the coconut milk, cook the mussels in it till they open and garnish with the lime and cilantro. Delish. Otherwise, tomato, white wine, garlic make a nice base for them that you can eat with garlic bread. Sounds like a pretty tasty Sunday dinner to me. Quote Link to comment Share on other sites More sharing options...
Cameltosis Posted February 14, 2009 Author Share Posted February 14, 2009 Otherwise, tomato, white wine, garlic make a nice base for them that you can eat with garlic bread. Sounds like a pretty tasty Sunday dinner to me. This is pretty much what we had in mind. Thanks for the info, I am sure we will finagle something tomorrow with the rest of them. Quote Link to comment Share on other sites More sharing options...
detlef Posted February 15, 2009 Share Posted February 15, 2009 Oh, and kudos for cooking with the lady at home. Don't get me wrong, I'm happy that so many chose to dine out, but in my honest opinion, having a quiet meal at home together beats going out on the same night as everyone else. Quote Link to comment Share on other sites More sharing options...
tazinib1 Posted February 15, 2009 Share Posted February 15, 2009 (edited) If you have a burlap bag, I'd use that. But Detlef is right....cover them with a towel if thats all you got and make sure you have a perforated pan underneath so the muscles are not resting in water. It doesn't hurt to throw a layer of ice over the towel either. And yes, when they open up, throw them out. If you are looking for a recipe, my favorite as a cook was Sambuka (spell check) Muscles. You steam them in white wine, butter, garlic and chives. When they are done, place them in a serving dish and poor Sambuka (liquorish liquor) over the top and light. The aroma is out of this world and it makes you look pretty damn good in front of the ladies as well. ETA: Just got back from the supermarket and as I was passing the seafood section, I remembered this post. If you have any mussles that are opened, tap them slightly. If they close back up, they are still alive and can be kept. If not, throw them out. Edited February 15, 2009 by tazinib1 Quote Link to comment Share on other sites More sharing options...
Capt. Waffle Posted March 4, 2009 Share Posted March 4, 2009 If you have a burlap bag, I'd use that. But Detlef is right....cover them with a towel if thats all you got and make sure you have a perforated pan underneath so the muscles are not resting in water. It doesn't hurt to throw a layer of ice over the towel either. And yes, when they open up, throw them out. If you are looking for a recipe, my favorite as a cook was Sambuka (spell check) Muscles. You steam them in white wine, butter, garlic and chives. When they are done, place them in a serving dish and poor Sambuka (liquorish liquor) over the top and light. The aroma is out of this world and it makes you look pretty damn good in front of the ladies as well. ETA: Just got back from the supermarket and as I was passing the seafood section, I remembered this post. If you have any mussles that are opened, tap them slightly. If they close back up, they are still alive and can be kept. If not, throw them out. Your ETA is right on, I'm a commercial fisherman, primarily an Oysterman, and my rule with mussles is try not to buy more than you can eat. Quote Link to comment Share on other sites More sharing options...
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