"Fresh" mussels from Tesco

[exgtt]

Just had a bag from the Leeds - Seacroft branch. Half had to be thrown away before cooking and the other half stank after cooking. Needles to say threw them all away and am going to give them hell. Think am going to try the Fish Market in Leeds, does anyone have a reliable source in the Leeds area?

[mrmender]

Sorry but Can't answer your question, but you maybe interested to know that i live in Bangor Gwynedd
We have the biggest Mussel harvesting port in europe. All the catch is loaded onto artics and sent to France 1 to 2 a day on average. They are then re impoted back as French Mussels!
So it's is more than likely they originated about 3 miles from where i;m sat now

[exgtt]

Christ don't say that i'll have the carbon footprint warriors after me! Lol.

[mrmender]

well since you mention it yes better shut up!! lol

[littlegreenfairy]

mrmender said:

Sorry but Can't answer your question, but you maybe interested to know that i live in Bangor Gwynedd
We have the biggest Mussel harvesting port in europe. All the catch is loaded onto artics and sent to France 1 to 2 a day on average. They are then re impoted back as French Mussels!
So it's is more than likely they originated about 3 miles from where i;m sat now

Mussels King of seafood (along with prawns and scallops and lobster and crab)

Shame I'm allergic to them.

[sleep envy]

how did you prepare them?

did you tap them when you were taking the beards off to make sure they opened and closed?

[exgtt]

Yes took the beards off and gave them a good scrub with a scorer. All the open ones were tapped and if they didn't close were thrown away. I only cook the closed ones and throw away any that dont open once cooked. I'm very careful when it comes to preparing mussels - i've seen what bad ones do to you and it's not nice! Plus i couldn't bare to have a bad one and be put off for life coz i love em.

It was frustraiting coz the sauce i made for em was very good and the whole lot had to be thrown away.

Never mind!