Thanks to all of you for your kind comments. I know I’m totally copping out by such a “generic” response to the last few comments….forgive me?]]>
Cooking technique also affects how plump the mussels end up. Roasting in dry oven will cause moisture loss in mussel, so if you like a denser, tougher mussel, then i recommend in oven or even bbq: http://steamykitchen.com/4615-cedar-planked-mussels.html
Steaming keeps moisture in and also allows the mussel to plump up and absorb some of the steaming broth.]]>
Added mussels to boiling broth, cooked them for about 5 minutes, and after taking them out to serve, noticed the mussels themselves were swollen and poofy….there was absolutely nothing wrong in eating them, they were very tender & tasty….wondered if boiling them at too high a temp caused them to expand?
Made this for the family supper tonite and hubby made special mention that i must thank you for this delicious recipe….and delicious it is (like i would not write you otherwise eh?)
now i am going to make more sechuan salt….(posted today)]]>