Facendo seguito al mio recente post su come coltivare/mangiare pikkujärvisimpukat: beh, ho trovato le cozze. Non si trovavano da nessuna parte nel lago dove la colonna d’acqua è troppo profonda, ma ce ne sono in abbondanza nel corso d’uscita del lago che ha un pescaggio massimo di 20 cm. Li ho trovati mentre ero in kayak lì, quindi ne ho presi alcuni sulla barca e li ho riportati a casa.
Li ho spazzolati e sciacquati per bene 4 o 5 volte finché non è rimasto più nulla, l’acqua è diventata limpida e tutta la cucina ha smesso di puzzare di fango. Poi li ho cotti alla belga nel vino bianco con panna, sedano, aglio, scalogno, burro, prezzemolo, sale e pepe. Poi li ho assaggiati…
E… sì, puoi mangiarli. Ma davvero non vuoi. Sono bianchi e poco gradevoli, il sapore spazia dalla totale assenza di sapore ad un leggero sentore di fango.
Una specie di spreco di buoni ingredienti. Ma ehi, ho fatto del mio meglio 🙂
https://pixelfed.sdf.org/p/ExtremeDullard/983376851159429143
di ExtremeDullard
9 commenti
Thank you for your service!
Wiff of mud 🤣 When did you eat them? Should we hover over pressing 112?
You are braver man than I am. For the love of all that is Holy. Find your bucket next to you and make sure TP is stocked in your bathroom.
So basically the exact same as oysters, I’ve had them once in a fancy restaurant and it was like 40€ for 5 globs of snot that tasted like the onions they put on top and nothing else
Please don’t cook anything that filter feeds in the Baltic sea or in lakes.
You can get blue mussels, farmed or wild, for some reason usually Danish, in (the fancier) K-markets
Thanks for giving it a go! I’ve thought about it as there are tens of shells right in front of my cottage where the lake starts, but haven’t had the courage.
And I guess I’ll leave them there in the future as well!
Its no wonder it would have slight taste of mud as it filters water through its system living in what i assume was mud based lake.
Mussels live in the mud, so doesn’t surprise me they tasted like mud. But, for reference: IIRC, farmed snails (escargot) are picked out into a separate area and fed only flour or similar for a while before processed. And I can confirm, canned snails taste great if you prepare them with some (loads) of garlic butter. Makes me wonder if there is a similar process for tastier mussels? 🤔
You need to “flush” them by keeping them in clean water for a couple of days, changing the water every day. That should reduce the muddy taste. Tap water will do fine though it’s best if you let it sit for a day or two in an open bucket first to let any chlorine evaporate. Also make sure they’re all alive by the end of it (close their shell when you disturb them), if they’ve died they’ll have gone bad.