and this will be your future
Posted on 01/25/2003 5:00:32 PM PST by dware
and this will be your future
It is what they are giving him. It is not like he can run into the nearest Starbucks.
Three weeks they have had him. By now he must be losing hope of rescue.
I found this at their last hide out.
MUSSELS
Mussels are found in polar to cool temperate waters everywhere in the world. In Eastern North America, the blue mussel is the most common and desirable species of mussel used for food. Blue mussels are most abundant from the Canadian maritime provinces through New York and New Jersey and are found as far south as North Carolina. Blue mussels live along the shore in tidal and subtidal areas. They anchor themselves to rocks, pilings, and other mussels with their "byssal threads" commonly known as the mussel's "beard". This anchoring is necessary to allow mussels to remain fixed in one location in tidal areas subjected to the force of wind and waves.
The blue mussel is a bivalve shellfish with a smooth elongated blue to blue-black shell. Mussels commonly range in size from two to over four inches in length, and the succulent meats range in color from yellow to orange. Wild mussels are harvested throughout the Northeast and Canada. In New York, locally harvested mussels are available all year with peak harvests occurring from April through October. "Over 75% of the mussels you'll see on Long Island in the summer are wild" says John Berglin, a life long baymen from Hampton Bays. According to Mr. Berglin," blue mussels can set or begin their development in a lot of places, but they need certain conditions to grow to full maturity. There are many natural cycles that affect their longevity, and they can live to be up to three years old."
Farm raised or cultured mussels from Canada, New England and other areas are also available in New York markets all year. These mussels are raised by allowing mussel spat to attach to ropes and other structures. These structures are then placed back into coastal waters until the mussels grow to market size and can be harvested. Both types of mussels are a good value and have a similar taste and texture.
Mussels are generally purchased live although a variety of value added fresh, frozen and canned specialty products are available. Live mussels should be clean and free of mud or dirt. Mussels should be kept cold in the refrigerator. Cold temperatures can cause the shell of mussels to open or "gape" especially if the humidity in the refrigerator is low. It's best to store mussels in a bowl in the refrigerator covered with a wet paper towel to maintain humidity. Do not store in water, fresh water will kill them. Before preparation, each mussel should be checked by tapping the shell lightly. Mussels whose shells don't close in a minute or two are likely to be dead and should be discarded. You may also need to remove the "beard" or byssus thread. This should be done immediately before cooking, because removing the "beard" will weaken the mussel and cause it to die faster. Many recipes suggest soaking mussels in water in which cornmeal has been added. This technique was suggested to help the mussel purge sand from its body, and the cornmeal was added to provide food to encourage the mussel to pump water through it's system. While in principle this technique could help to remove some sand or grit, it is generally considered to be unnecessary, impractical, and of marginal benefit for most consumers.
The delicious briny aroma that mussels release and the broth their juices create as they cook adds to their wonderful versatility. This broth can be used as the base for an almost infinite variety of soups, seafood stews, and sauces. Mussels can also be lightly broiled on the half shell, deep-fried, stuffed tossed into salads, or even grilled. Most mussel recipes begin with steaming the mussels open in a little liquid in a covered pot over with heat for 5 to 10 minutes. Use a pot large enough so that the mussels you need only fill it to about half to three quarters full, so that the mussels have room to open. Almost any liquid can be used to steam mussels. French cooks frequently use white wine, while Italian cooks may prefer a mixture of olive oil, herbs, wine and tomatoes. In the simplest steamed mussel dishes the delicious broth is served over the mussels in bowls. In more elaborate dishes the mussels are taken out of their shells and the cooking liquid is flavored or enriched with additional ingredients. In other dishes, mussels are steamed open to get them out of their shells before they're fried, grilled, broiled, or served cold in salads.
:
Serving Size: 3 ounces, steamed
Amount per serving Total Calories
150 Protein
20 grams Carbohydrate
6 grams Total Fat
4 grams Saturated Fat
1 gram Omega-3 Fatty Acids
0.7 grams Cholesterol
50 milligrams Sodium
310 milligrams Vitamin A
0% Daily Value Vitamin C
0% Daily Value Calcium
0% Daily Value Iron
3% Daily Value Source: Seafood Savvy, Ken Gall, Cornell Cooperative Extension Service
Mussels are available in New York markets throughout the year. Locally harvested mussels are most abundant in New York from May to October.
Other Full Flavored, Delicate Textured shellfish you may wish to substitute for Mussels are clams and oysters.
HOW MANY TO SERVE?
Mussels are usually sold by the pound, and for a first course in an informal meal about 1/2 to 3/4 pound per person is adequate. Depending on the size of the mussels, this could require between 9 and 18 mussels. When serving steamed mussels as a main course, about 1-1/2 pounds per person is sufficient. For broiled mussels as a first course, 6 to 8 medium to large mussels per person is adequate.
A: The byssus threads secreted by mussels harden upon contact with seawater. In ancient Greece the threads of the mussel were collected and woven into byssus gloves for the hands of fishermen. These gloves had to be kept wet or they would lose their durability. They were stored in buckets of seawater, and lasted so long they were handed down from generation to generation.
8 posted on 01/25/2003 5:40 PM PST by EdReform (Mussel men rock! www.freerepublic.com/focus/news/828114/posts)
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355 posted on 01/28/2003 9:55 AM PST by Admin Moderator
Mussels come from a can,
they were put there by a man
In a factory downtown
If I had my little way,
I'd eat mussels every day
Sun-soakin' bulges in the shade
I took a little nap where the roots all twist
Squished a rotten mussel in my fist
And dreamed about you, woman,
I poked my finger down inside
Make a little room for an ant to hide
Nature's candy in my hand or can or a pie
Millions of mussels, mussels for me
Millions of mussels, mussels for free
Millions of mussels, mussels for me
Millions of mussels, mussels for free
Look out!
[Kick-@$$ high-distortion guitar solo]
Millions of mussels, mussels for me
Millions of mussels, mussels for free
Millions of mussels, mussels for me
Millions of mussels, mussels for free
Look out!
I pledge a dollar per mussel eaten, just like I told trussell (no, that does NOT come out to 2 dollars per mussel!)
have you ever tried to drive a ford van dressed like this?
-
gramma, sometimes i wonder why, oh why, did i volunteer for this project... you've got to increase our disguise budget! you wouldn't believe the appetite of this little furball. i've had to go on the wagon - he'll grab anything... a glass of wine, a warm beer... just a lush. he ate three bags of cheetos last night. disgusting. anyhow, he's safe and well for now, and i'm awaiting instructions. canada is out of the question, so we're headed south.
Going someplace pilgrim?
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