We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
That's the nice thing about mussels - no neck to strip, no sand to wash off. I think they have a nicer, more delicate flavor too. I like to partially boil them, and then get them into a skillet with some garlic and shallot in butter, scallions, white wine, and then some fresh lemon juice once they're done. Yum!
I have enjoyed then broiled in a shallow dish with a thick mixture of olive oil and minced garlic and minced onion, basil (Lots) and tomato paste with some oregano, black pepper and salt. Broil until all shells are opened and turn them, so the juices and sauce get mixed up. Serve hot from the oven with crusty garlic bread.
use bread to sop up the sauce.
First time I ever ate mussels they were fresh water mussels and simply dropped on the coals of a camp fire until they opened and appeared to be fully cooked. They were OK. No wine or shallots. In fact no salt or butter either, just mussels and boiled water. But, hey! it was camping not fine dining.
When I was younger, I lived on the coast of California. One day the wife and I went down and harvested a batch of mussels off the rocks. I got out my best Italian cookbook and cooked a batch of mussel stew. It was so bad the cats wouldn't even eat it.
I love mussels. I even had them when I was in Koln ("Cologne") Germany. They were poached in kolsch (of course) and served with a hunk of gnarly German bread. The man told me they were from the North Sea. Yum.