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Mussels
Sept 2, 2007 22:39:43 GMT -5
Post by annettecinca on Sept 2, 2007 22:39:43 GMT -5
Okay foodies, this one's for you! I don't "do" seafood (no scolding! ) Hubby wants to try mussels this Nov. but would like to know a bit of what to expect and what to order, so he asked me to put it to the experts! ;D So a few questions: What's the "mouthfeel"--slimy, rubbery..what? Are they sorta like escargot? Mushrooms? Scallops? Do they bear any similarity taste-wise to any other seafood? I think there many types and presentations, so what would you recommend he try? Any particular restaurants in Paris you would recommend for them?
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Mussels
Sept 2, 2007 23:08:01 GMT -5
Post by Becky (Berkeleytravelers) on Sept 2, 2007 23:08:01 GMT -5
I think it depends a great deal on the preparation as to what they would remind you of - my very favorite preparation is at a restaurant in SF where they are roasted in an iron skillet with lots of butter and garlic (although the traditional is steamed with some herbs and/or garlic, plus wine and other additives according to the cook's whims). I think they remind me more of clams than anything else, in terms of taste and texture.
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Mussels
Sept 2, 2007 23:19:26 GMT -5
Post by annettecinca on Sept 2, 2007 23:19:26 GMT -5
Oh yeah, I forgot clams! He asked if they were like clams. Thanks
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Mussels
Sept 3, 2007 3:11:23 GMT -5
Post by joan1 on Sept 3, 2007 3:11:23 GMT -5
Well I agree they are somewhat like clams,, only BETTER, lol. I find clams tend to be a bit chewier and sometimes tougher, mussels if done right should be tender and I would say mild in flavour. They are definately not slimy,, and as I said , should not be chewy( if they are it usaully means they are over cooked) . A mussel done right should be close to the "mouth feel" of a scallop that has not been over cooked. I consider the taste " buttery" .
I like them done with onion, garlic , tomatoes, and wine,, although I have enjoyed them done Thai style( I live on the west coast, we are into alot of Asian and Asian fusion cusine) with lemon grass and chiles,, and I also liked some done in curry sause that I just had in Paris. I have always eaten them steamed in these various sauses, never barbequed or sauteed before,, and since I noticed the mussels that we had in Paris were quite small compared to the ones we are used to, I think a light steam is the best method to prevent them drying out and toughning up. The best part about mussels is the sause/ broth should be soaked up with bread,, and if it is really really tasty,, then I eat the broth with a spoon,, gosh, I am making myself hungary!
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Mussels
Sept 3, 2007 5:47:21 GMT -5
Post by iank9 on Sept 3, 2007 5:47:21 GMT -5
Hi Annette, Agree with everything Joan has said. If they are chewy, they are certainly overdone! The joy for me is the cooking juice, mopped up with crusty french bread, and the simple preparation of white wine, shallots and celery, with fresh parsley is still my favourite. (A bottle of cheerful Muscadet helps at this point as well) ;D As you know we hang around the 5th and 6th (although in Oct we are venturing further afield) and we enjoy traditional mussels in a restaurant on the Rue de Buci, "L'Atlas". There is a shellfish vendor just outside and a terrace. (It is next door to a fabulous flower shop). The moules are really good and for those who can resist trying them, there is quite a varied menu, with good steak frites, and a variety of salads. What we like about this restaurant is that the majority of diners are French and from the neighbouring shops, stalls and offices. Joan: our son tried moules for the first time in Paris many years ago and his first attempt was the moules in a curry sauce from a "Leon de Brusselles" restaurant. Annette I know many people will tell you to avoid this chain, but they are used extensively by French families, and would be a safe bet. They also have a good range of Belgian beers to accompany the moules. Hoegarden is a favourite. There are many Leon restaurants around, one just up the road from "L'Atlas" on the Boulevard St Germain (opposite Le Mabillion Cafe). Best wishes
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Mussels
Sept 3, 2007 5:55:43 GMT -5
Post by trechic on Sept 3, 2007 5:55:43 GMT -5
We have an abundance of clams and mussels where I live this time of year.... and although, I love clams (whole bodies), I do not like mussels. I find the flavor of them to be "stronger". I would never describe mussels as "buttery" in their texture either. I will have to try them while I am in Paris, to see if there is a difference for me. There must be!!
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Mussels
Sept 3, 2007 6:51:44 GMT -5
Post by Anne on Sept 3, 2007 6:51:44 GMT -5
The preparation that Ian describes (white wine, shallots, celery and parsley) is called "Moules à la marinière" and is the traditional way of preparing mussels . And you will be provided with a spoon to eat (drink ?) some of the delicious broth .
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Mussels
Sept 3, 2007 8:53:22 GMT -5
Post by sistereurope on Sept 3, 2007 8:53:22 GMT -5
Yes, Annette - what they said! I prepare mussels just like Anne described, except I rarely add celery and we use vermouth (preferably Boissiere or Noilly Pratt) instead of the white wine (I think that the vermouth provides a stronger flavor). I saute the shallots in lots of butter, pour in the vermouth, add the mussels and let them steam until they open, add the parsley and serve. As mentioned, the BEST part is mopping up the juice with some good bread. I also prepare clams this way.
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Mussels
Sept 3, 2007 12:16:26 GMT -5
Post by joan1 on Sept 3, 2007 12:16:26 GMT -5
Ian,, we had the mussels at L'Atlas also,, our hotel ( le Regent) was right around the corner! Very good, and they certainly give you a huge portion,, LOL,
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Mussels
Sept 3, 2007 16:15:36 GMT -5
Post by Jody on Sept 3, 2007 16:15:36 GMT -5
L'Atlas is another of our favorites for mussels. The only place I'd avoid is Leon de Bruxelles ! Our favorite place though is not in either France or Belgium, but London..La Famiglia!
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Mussels
Sept 3, 2007 23:28:30 GMT -5
Post by annettecinca on Sept 3, 2007 23:28:30 GMT -5
Thanks for the advice everyone! I'm noting the restaurant recommendations and will fill hubby in on the details. He loves clams (at least he loves finding big chunks of them in really good clam chowder), so I bet he will like mussels, too. Gee, I hope I remember to let you know how it goes
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Mussels
Sept 3, 2007 23:45:50 GMT -5
Post by Becky (Berkeleytravelers) on Sept 3, 2007 23:45:50 GMT -5
If he likes the mussels, and you happen to be in San Francisco at some point, let me know and I will send you the information on the place I mentioned that does the skillet roasted ones - they really are just to die for.
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Mussels
Sept 4, 2007 8:03:19 GMT -5
Post by geordy on Sept 4, 2007 8:03:19 GMT -5
I love mussels! And the good thing is that they can be served so many ways as described above! One Italian version " Zuppa" is in a thick spicy tomato sauce..the first kind I ever tried. Good but not my favorite..but then again the sauce on some good bread.... I agree Ian that Leon de Bruxelles is a good value and indeed a popular spot for French families, office workers, and me if there is a branch near our hotel on a rainy, tired, etc. night! They have several varieties, like roquefort even! , and in addition to the steaming pots they also serve them baked with various toppings, stuffings, etc.
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pjk
New Member
Posts: 9
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Mussels
Sept 4, 2007 11:16:17 GMT -5
Post by pjk on Sept 4, 2007 11:16:17 GMT -5
A friend and I always stop at Le Borbon in the Latin Quarter for salad Nicoise, moules frites and a bottle of wine; 38.50 euros.
Pjk
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Mussels
Sept 4, 2007 16:16:59 GMT -5
Post by annettecinca on Sept 4, 2007 16:16:59 GMT -5
Just printed this all off for hubby. I'll give it to him to read after dinner (that way he won't be disappointed with the chicken!) Thanks again, everyone!
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