or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Giant Mussels - suggestions please?
New Posts  All Forums:Forum Nav:

Giant Mussels - suggestions please?

post #1 of 12
Thread Starter 

Just picked these monsters up from the fish market - they're huge. 7 in the kilo.

Any idea what to do with them, or just treat as regular green-lips?

post #2 of 12
Sounds like a nice mussel marinara over fresh angel hair pasta to me. With a big glass of chilled lambrosco. Ahhh days of my grandmothers simple delish cooking.
post #3 of 12

Looks like a razor clam to me. Mussels that I am familiar with are hinged on the on the pointed end, not the back side. Where are they from?

 

These are razor clams from the west coast, see the similarity?

post #4 of 12
Thread Starter 

Yeah I see the similarity but they're definitely mussels once opened, will post pics - did them grilled with a mayo/garlic/harissa paste inside and goats cheese topping.

 

will posts pics shortly.

... decision - don't bother buying them again - tough, rubbery after steaming gently over white wine and then grilling lightly.

 


Edited by netyoda - 8/7/15 at 10:25am
post #5 of 12

Here in Texas they are quite popular in the Italian Restaurants. They're called Zealands by most. Very nice with any type of tomato

type dish. They are firmer but tender when done right. That didn't make sense. firmer/tender.

They come in fresh from New Zealand. Usually don't need to purge or even clean.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #6 of 12
Thread Starter 

Thanks Panini,

I've used NZ greenlips many times but these puppies are 5 times the size of the regular ones.  I think they'd probably be ok in a tagine if they were cooked down to a softness.

post #7 of 12

I'm probably very wrong, but they look suspiciously like fresh water mussels!

On the Belgian food market we only find sea water mussels that come mostly from Holland, more specific, the province "Zeeland" (yes, with double "e"). We consume millions of kilos of them in Belgium. Our "moules frites" is one of our national dishes.

Greenlip mussels are known but hardly ever sold; they are a frozen product coming indeed from New Zealand on the other side of the world.

 

On the other hand, fresh water mussels are sold over here in... garden centers and are never eaten, but serve to clean the water in ponds like koi ponds etc.

 

Do you have any idea if the mussels you bought are fresh or sea water specimen?

post #8 of 12
Thread Starter 

I have no idea about that, but it does give me something to research!

I'm based in Egypt and I also saw these in Cambodia when we were there for a few months this year.

 

They could indeed be freshwater as they did not have any scent of the ocean on them and I was fairly convinced they were frozen before, that even though they were in the fresh fish market, 

Thanks again for all the useful pointers, we'll identify these puppies!

post #9 of 12
post #10 of 12
Thread Starter 

Another good suggestion but these don't have the classic mussel shape (with a pointed tip).

They're more of a clam type shell, but the interior flesh is definitely mussel-like.

post #11 of 12

Image result for green lipped fresh water musselsRelated image

fresh water green lipped mussels

Well last night I was having dinner with my 94 yr. old father. We had ordered a mussel risotto. The green mussels came up in conversation. He told me that in Italy, they had always had green freshwater and saltwater mussels.

My family comes from a very well known long line of barilai. They were courted by the most famous vineyards in Europe. Well it seems my great grandfather worked so well with wood and steel he did some after hours work for one of The Families in Sicily. This is how it was told to me. He would be commissioned to make these custom handles and metal accessories for guns. He traveled back and forth to Sicily in style. Sometimes The Families design/crest would be so intricate  his hands would start to cramp. The capo would send him and any family members up north to Lake Como. There he ate dozens of fresh water green mussels at almost every meal. It was said that the mussels would relieve pain, especially from arthritis. My father could not remember the town but said it was like being dropped into fairy land.

So I think everyone could be right.

Oh, he remembered that as he got older and started to enjoy the mussels, the most succulent were in the spring. Their shape even became more oval.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #12 of 12
These are commonly referred to as horse claims the only real good way to fix them is to grind them and make them into a clam chowder there too tough to fry or using any other manner
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Giant Mussels - suggestions please?