A food review written by: Lee Sonogan
Humans have used mussels as food for thousands of years. About 17 species are edible. Such as the Mytilus edulis, M. galloprovincialis, M. trossellus and Perna canaliculus. Mussels can be smoked, boiled, steamed, roasted, barbecued or fried in butter, vegetable oil and pickled. What is pickled mussels? It is seafood, mussels, preserved for the extension of food life and it also may affect the taste of it for the better of worse depending on the individual.
People all over the world enjoy eating mussels in many different ways. In Belgium, the Netherlands, and France, mussels are eaten with french fries or bread In Spain, they eat mostly steam cooked. They are used in other sort of dishes such as rices, soups or commonly eaten canned in a pickling brine made of oil, vinegar, peppercorns, bay leaves and paprika. I wish I had some right now with some crab meat and tartare sauce!
Not using vinegar, pickled mussels is one of the closest alternatives to it I like. Not everyone likes seafood or the condiment vinegar. For my personal palate I find mussels not as slimy as they may look. The mussel and the vinegar are not too strong tastes. And the combination of the two mixes perfectly together. Eating whole tubes of mussels before they would be in my top ten seafood of all time. I recommend trying variations of mussels at least once in your life.
Here is some links to my book for sale:
One thought on “Pickled Mussels, a food review”