especially from New Zealand are just scrumptious.
I have to broil them in a good Chardonnay. No I don't, I use the cheapest red wine I can find, within reason, as it just broils away doing it's thing - endorsing grape and alcohol into the mussels..... and they are purely delicious....
Huge mussels, pure chewy fish meat, tender and succulent with a hint of left over grape flavouring and alcohol from the red wine. Scrape one mussel from the other shell using the first shell, and chew the fish and wine.. yummy.
How do you pump your mussels? Did I make you hungry? 😀
-m.
