Giant Mussels - suggestions please?

Discussion in 'Food & Cooking' started by netyoda, Aug 7, 2015.

  1. netyoda

    netyoda

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    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?

     
  2. lagom

    lagom

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    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.
     
  3. chefbuba

    chefbuba

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    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?

     
  4. netyoda

    netyoda

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    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.


     
    Last edited: Aug 7, 2015
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  5. panini

    panini

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    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.
     
  6. netyoda

    netyoda

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    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.
     
  7. chrisbelgium

    chrisbelgium

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    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?
     
  8. netyoda

    netyoda

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    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!
     
  9. maryb

    maryb

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  10. netyoda

    netyoda

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    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.
     
  11. panini

    panini

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    [​IMG][​IMG]

    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.
     
    Last edited: Aug 9, 2015
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  12. daneb51

    daneb51

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    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
     
  13. GunnCat

    GunnCat

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    What you've got there are freshwater clams. I recommend never eating any freshwater shellfish, especially in a foreign country where environmental laws are weak. The reason you may believe you have mussels there is because of the high concentration of calcium carbonate in fresh water clams, that give it that striking pearly gloss.
     
  14. koukouvagia

    koukouvagia

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    Why do you suggest to never eat freshwater shellfish? Do you have any research to back up why? And what foreign country are you speaking about?