Yesterday I ventured to the coast aiming at harvesting some mussels (nothing difficult) and returned with ten large mussels probably weighing in around two or three pounds. I also enjoyed some crabbing and brought home a nice-sized Dungenness (caught in Nehalem Bay) for dinner.
After cleaning (the Mussels), cooking, and cleaning (the crab) we gathered round the table for a culinary delight presented by the sea. Great disappointment overcame the room and hung in the air as my first self-harvested mussel experiment unfolded disastrously.
First, the bissel threads, or "beard," proved impossible to remove before steaming (maybe I just didn't try hard enough). Thus, the first task of removing the threads after cooking made the mussel itself less appealing. Secondly, they're textured nothing at all like a clam. While possessing pleasantly mild flavors, the organ-like texture promptly turned them from delicacy to disgusting. If anyone knows a remedy for this I'd be glad to hear.
P.S. - Crab = delicious as usual.
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