Moules

June 11th, 2017 § 0 comments

There are few things more satisfying than a big bowl of plump, juicy mussels. Wonderful with a baguette to soak up the savory broth. Just fine when served over linguine with a lusty shower of red pepper flakes. That’s the way HG/BSK did it last night and it was dish to remember. HG bought the mussels at the plant of a big mussel company in Morell (jut a few miles from HG/BSK’s ocean front home on Prince Edward Island). Last summer, HG was disappointed with PEI mussels. Tiny and flavorless. Woman at the mussels plant said summers are spawning season for mussels and they shrink in size. Assured HG that the early June mussels would be good eating. She was right. The two pound bag (about $2.25 in American dollars) provided some of the best bivalves HG/BSK ever tasted. Learned that knowing gourmands bought frozen mussels during the summer. These are harvested at a peak time and are tasty specimens.`A lesson learned.

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