Mussels -- are they worth it?

[LobstaMan]

In the absence of lobsters at STB the other day, I began to notice quite a few blue mussels along and among the rocks. Some were very large. Are they worth it or do you need too many or are the bigger ones too tough to eat? I've eaten mussels before as an app at a restaurant, but never have I thought of harvesting them while diving. Thanks.

LobstaMan

 

[Packhorse]

We get the green lipped mussels here. Upto 6 months ago it was illegal to gather using scuba. Since the law change I have been getting upto 25 (the limit). They get quite big (150mm+)and the big ones seem just as nice as the smaller ones so I just get the big ones now. They do require a bit of cleaning up due to barnicals and such growing on them. This can be a pain so I boil them up uncleaned shell them drain them, then sprink/cover them in brown sugar and then smoke them for a couple of hours. They taist beautifull prepard like this. There are other ways I like to cook them and serve in the shell but they must be clean and since we buy them for NZ$2.95 per KG its not worth the effort.
I have also smoked scallops and crays (lobster) this way too. The scallops were not as nice as I hoped for but the cray was fantastic.
How big do your blues grow and whats the limit on them?

 

[Diver Dude]

I pick mussels in R.I. quite often. The bigger the better. Two inches is a nice size.
Mussels are a pain in the ath to clean. If you have a boat here is an easy way to clean them. Make sure you have a good catch bag. If you are not sure it is good put only about 3-4 lbs. of dirty mussels in it. tie a line around the handle , secure the line to a cleat and throw the bag overboard as the boat is running at a pretty good speed. I like 20 to 25 knots. Let the bag bounce around in your wake for about 10 minutes. Pull the bag in and open it up. Those mussels will be polished.
I have an easy recipe I made up that is awesome. Let me know if you want it.
Bryan

 

[Diesel298]

how bout some good locations?

 

[Packhorse]

Haha. I like you mussel cleaning idea. I will have to find a suitable bag to use.
2 inches a nice size? wow thats small. what variety is that? and whats the catch limit?

Another recipy

sautee some garlic ginger and shallots/onions in oil. add white wine and boil. Then add mussels in shells and sweet chilli sauce and mixed herbs. When most mussels are open reduce heat and stir in cream.
Serve in the shells in a deep bowl with crusty bread.

 

[stardiver]

...And when you are collecting, remember that the large, open shells most likely are just that - shells.

;-)

*

 

[johnnyseko]

how bout some good locations?

Uh Oh....I can feel a mussel dive comin on...

 

[jchaplain]

I have an easy recipe I made up that is awesome. Let me know if you want it.
Bryan

Yes, please post it.

JohnC

 

[Diesel298]

Uh Oh....I can feel a mussel dive comin on...

yeah i enjoy muscles from time to time
good with pasta

 

[Diver Dude]

If made correctly you will become a god to whoever you feed this to.
Women will chase you.
Men will make room for you at the bar.
Your cat won't pith on your wetsuit anymore.

Ingredients:
3 lb. of mussels.
1/3 cup olive oil.
One large head of garlic, chopped
1/3 cup chopped cherry peppers. (You can purchase chopped cherry peppers)
1/2 bottle of your favorite cheap dry white wine.
1/2 bunch of fresh chopped parsley (optional)
Heat oil over medium heat.
Throw in peppers. Cook them for about 10 minutes until they start to carmelize
After peppers start to carmelize throw in the garlic. Let the garlic carmelize. Don't overcook the garic.
Pour in the wine and pasley.
Add the mussels and cover.
Simmer until the mussels are done, About 8 minutes.
Place mussels with the broth in serving bowls. Don't hand out spoons...use the shells.
This recipe takes only about 30 minutes to make so it it great for the boat or beach.