Mussels

[tabtab13]

Been thinking recently about taking some mussels from Larrigan beach as a tasty treat.

But I've never seen anyone do this and I pass by the are quite frequently.

So I'm wondering if there are any 'legal reasons' why I shouldn't do this or whether pollution would be an issue in that area (the bay seems pretty clean to me).

Anyone know much about this?

 

[sparky]

Hi,
probably best to ask a local fisherman as they will know the area much better maybe?....

 

[treeve]

The Bay is clean, certain species may be limited quota. Never heard of any restriction.. A number of boats about dragging mussels..The Question as far as you are concerned possibly links to the protection of wildlife as far as the countyside is concerned. The beach may not itself be as clean ....as the sea, as with any sea life it must be fresh, well cooked, etc

 

[Halfhidden]

Probably the strangest topic on here.
You know I have no idea. I know that you need to cook muscles properly in order not to get poisoned.
You might be interested in the following website... it isn't a UK site but the information should still be the same:
The Right Coast Nova Scotia: How to pick mussels

 

[CHILLYWILLY]

Poach in white wine, sliced onion, garlic, lemon, a knob of butter and herbs. Serve the mussels in their cooking liqour with fresh granary bread. Stunning!!!!!!

 

[Halfhidden]

I can't remember... should the muscles be open or closed before cooking?

 

[CHILLYWILLY]

Mussels should be closed before cooking as they may already be dead if open. If they are still closed after cooking they must be thrown away.

 

[BayOfPlenty]

I know that you need to cook muscles properly in order not to get poisoned.

Well, I lay no claim to culinary expertise, but I'm pretty sure that if you cook your muscles, poisoning is likely to be the least of your worries...

 

[tabtab13]

Am I right in thinking you need to soak them in fresh water for a while before cooking - or can you pop them in a pan straight from the beach?

 

[CHILLYWILLY]

[FONT=Verdana, Arial, Helvetica, sans-serif]Raw mussels should be shiny, mostly unbroken and closed, and should smell of nothing other than the sea.[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]After picking get them home straight away and cover them with plenty of cold fresh water.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif][/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Scrub them well and remove any barnacles and the tough fibrous beard, throw away any with broken shells. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Raw mussels that refuse to close are dead so throw them away. [/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Mussels that remain closed having just been through the cooking process must be thrown away.[/FONT]

 

[symons55]

After listening to all the above....don't think I'll bother....

 

[treeve]

Much better to go to a Belgo

 

[trepolpen]

@BayOfPlenty: Good one! I thought the same myself! Haw! Haw! Haw!

Poison by polluted mussels could cause muscular pain too, I would imagine.

I adore mussels as a matter of fact and this looks like a good way of doing them. I took this photo in Spain before tucking in: