Here’s my second video. It covers:
How to buy, clean, and store mussels, and the merits of the Iles-de-la-Madeline mussels over Newfoundland mussels (and why I’m probably no longer welcome in Newfoundland).
Then I make the Mussels with Apple Cider and Thyme recipe from Becky Selengut’s sustainable seafood cookbook “Good Fish” (For a chance to win a copy, go here!), but I do it with peach nectar and cilantro. Here’s a link to learn more about the recipe. It’s not the same one, but it’s another variation on a theme.
P.S. I didn’t dress up specifically to make the video. What a bad idea. Water and mussel juice everywhere…but it was delicious!
And here’s Becky Selengut’s much more professional video on how to debeard, clean and store mussels. Mine would be almost as good if I had theme music, right?
Leave a Reply