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Posted by Plates 
December 07, 2016 11:45PM
In researching how to cook these, recipes seem to call for wine which is an expensive cost. Can you just cook them in water, or steam them in a steamer and use something like a flavoured butter or a creamy sauce to pour over after cooking?
Re: Mussels
December 08, 2016 01:04AM
It sounds as if you are looking at French and Italian recipes, in which wine is an everyday ingredient. Try looking at South East Asian recipes for alternatives.
Re: Mussels
December 08, 2016 01:05AM
Mussels & Pipis in Oyster Sauce

1 kg mussels
750 g pipis
4 tab oyster sauce
2 tab palm sugar, chopped
½ tsp sesame oil
2 large knobs ginger, thinly sliced
1 bunch spring onions, sliced 5 cm pieces
1 bunch coriander leaves
white pepper

Heat a wok with 1 cm water in bottom. Add shellfish and cover, steam over high heat, remove to bowl as they open. When all removed ad to pan everything except coriander, boil a few minutes to reduce. Return shellfish, add coriander, serve with rice or as a first course.
Re: Mussels
December 08, 2016 01:25AM
Definitely in water! We have also popped them on the BBQ plate until the shell opens. We then open them, and add other ingredients to the mussel in the half shell (discarding the top shell), and finish on the BBQ with the lid down.
Re: Mussels
December 08, 2016 04:40AM
I'm a fan of mussels on the hotplate like Irene. I usually add a lemon vinaiarette dressing to the half shell
Re: Mussels
December 08, 2016 06:04AM
Plates - I found this recipe with the As*an flavours TPANDAV suggested - sounds delish!

Re: Mussels
December 08, 2016 06:39AM
Thanks everyone - do you season mussels in anyway. Neither of those recipes have salt. What about when just doing with water - how do you salt.
Re: Mussels
December 08, 2016 07:18AM
Mussels, like most shellfish, are quite salty. It pays to taste your dish before adding salt as it may not need any.
Re: Mussels
December 08, 2016 07:58AM
Got it, thank you.
Re: Mussels
December 09, 2016 12:45AM

Have some for dinner, how do you store - they are in the bag in the fridge right now. Is it OK like this.
Re: Mussels
December 09, 2016 08:29PM
Yes, Plates, in the fridge, but I would put the bag in a bowl in case the bag leaks a bit of the liquid. Always eat them the same day you buy them.
Re: Mussels
December 20, 2016 05:50AM
I cook my mussels this way...
I put a small amount of water in the base of a pot. Get it hot and put the mussels in. Put the lid on and you are basically steaming them. Check and once opened, take them out. Some open quicker than others so they may need more heat.
Discard the ones that dont open.

I use the juices and add often add tinned tomatoes, garlic, onions, wine if Ive got it, fresh herbs BUT never salt or pepper.

Thai curry and coconut milk is another winner - really delicious.

Ive bbqed them too but find they are plumper and juicer in the pot.

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