#mussels

Webcam Model(Michelle-cute) is live
LIVE
Seafood Paella - Ma Maison

Seafood Paella - Ma Maison


Post link
Paella de Pescado - Sabio By The Sea

Paella de Pescado - Sabio By The Sea


Post link
Seafood Aglio Olio Spaghetti with XO Sauce - Hood Bar and Cafe

Seafood Aglio Olio Spaghetti with XO Sauce - Hood Bar and Cafe


Post link
This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty brea

This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine.


Post link
Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed.

Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed.


Post link
Today I became a sous chef! These were incredible and I already have indigestion from eating way too

Today I became a sous chef! These were incredible and I already have indigestion from eating way too many…. Definitely worth it.

#mussels #souschef #toronto #foodporn #instagood #instagood #fancy #delicious #seafood


Post link

image

One Sunday night, I decide to indulge in some white wine sauce with mussels (how else is one supposed to cope with being a plebe who has to be somewhere on Monday?). After I eat a bevy of these mussels, I go into the bathroom to relieve myself (saying “piss” or “pee” sounds too colloquial for my taste). The way in which I squat allows me to look squarely at my labia, which is so disgustingly similar to mussels that I almost want to retch. There they are: the same folds, the same alien-like aesthetic, the same membraneous look. I can’t stop staring at it and flashing back to all the, for all intents and purposes, labias I just ate. And yes, I know labia is the plural of labium, but labias just sounds better to me, alright?

I have to ask myself how I manage to continue eating such foul sea fare when all I think about every time I bite into one is the incredible resemblance it bears to my vagina. Why do I keep coming back for more if this is the only association I make with it? Am I an undercover lesbian? Do I secretly want to eat pussy? I have no idea. All I know is, I shouldn’t want to keep eating mussels, because they look utterly repugnant. Everything about them is so overtly sexual. The way you cook them and the shell just opens, like a goddamn pair of legs. 

Yes, to be sure, eating mussels is an obscene act. One that should be done alone and in embarrassment. It’s like you’re some sort of fetishist who gets your jollies from consuming only those culinary delights that specifically resemble genitalia. I carry my secret shame with me. I feel like everyone else knows that mussels look like labias, but no one wants to call it out because it would ruin their appetite for this particular seafood for life. And that’s another thing. Mussels are from the ocean, adding to their vaginal comparisons in terms of odor. Yet, in spite of all these obvious connections, everyone seems to be perfectly at ease with taking a voracious bite from a sauce-laden bowl of mollusks. Well, I won’t be silent anymore: labias and mussels are the same thing. And I’ll be damned if I try to deny it any longer. But, of course, I won’t stop eating them. Like the pussy, they’re just too good.

© Genna Rivieccio 2014

#mussels #Beirut #tasty

#mussels #Beirut #tasty


Post link
Cooking with seafood can be intimidating, but these simple tips from Barilla  Executive Chef LorenzoCooking with seafood can be intimidating, but these simple tips from Barilla  Executive Chef Lorenzo

Cooking with seafood can be intimidating, but these simple tips from Barilla  Executive Chef Lorenzo Boniwill have you serving up an elegant and effortless seafood pasta dinner like a pro in no time.

  Remember, with seafood, less is more. Buy good-quality, fresh fish and let it shine—don’t overload it with too many other ingredients. And, to keep it nice and moist, be careful to never overcook seafood. 

Always sauté or steam shellfish. In the case of clams, mussels or any seafood in a shell, sauté or steam them on the side and then fold them in with your other ingredients at the last minute to make sure no sand gets in your sauce.

Add a dash of white wine. Adding a  bit of dry, white wine can enlighten and enhance the flavor of seafood. And,  using extra-virgin olive oil is a better choice as a “fat” than heavier butter,  which tends to flatten the delicate flavor of seafood.

Don’t overcook seafood. As previously mentioned, don’t overcook seafood. Shellfish tend to get, not only dry, but also rubbery and chewy when overcooked. With white flash fish, it is always best to dice it before cooking it to preserve the integrity of the shape.

Always keep the juice. Seafood such as clams and mussels usually produce juices as they cook. Let that juice deposit and then filter it before adding it to your sauce.

Skip the cheese. You want to highlight the simple, delicate flavor of seafood—the cheese will only overpower it.


Post link
According to U.S. News and World Report, the Mediterranean diet is the most universally beneficial e

According to U.S. News and World Report, the Mediterranean diet is the most universally beneficial eating plan for long-term health. Pasta with fresh seafood is a staple in the Mediterranean region and an easy way to elevate dinner, without spending hours in the kitchen.

Angel Hair with Mussels, Broccoli, Shallot, Bottarga And Calabrian Pepper Oil

Ingredients
1 Box Angel hair
1 shallot, sliced
2 tbsp. extra-virgin olive oil
3 tbsp. Calabrian pepper infused olive oil, divided
2 cups broccoli florets
1 lb. mussels
1 cup white wine
TT sea salt
4 tbsp. bottarga, grated


Instructions
1. Bring one large pot of water to a boil.
2. Meanwhile, in a small sauce pot steam mussels with white wine.
3. In a skillet sauté shallot with 2 tbsp. extra virgin olive oil for 4-5 minutes over medium heat. Stir in mussels and the cooking liquid.
4. Cook pasta according to package directions, add broccoli half way through.
5. Drain and toss with mussels over high heat for one minute.
6. Serve drizzled with spicy oil and sprinkled with bottarga.


Post link
 Belgian mussels developed stronger shellsBelgian mussels have developed stronger shells over the la Belgian mussels developed stronger shellsBelgian mussels have developed stronger shells over the la Belgian mussels developed stronger shellsBelgian mussels have developed stronger shells over the la

Belgian mussels developed stronger shells

Belgian mussels have developed stronger shells over the last hundred years. More calcareous shells protect them better from crabs’ claws and seagulls’ beaks. These predators have increased significantly in number during the last fifty years. ‘Belgian mussels adapt surprisingly well to new environmental conditions’, says biologist Thierry Backeljau (RBINS). ‘They might be more resilient to climate change than we think.’

An international team of biologists analyzed the calcareous structure of mussel shells that were collected along the Belgian coast this last century. You would expect the shells to become thinner because more acidic seawater - due to the increase in CO2 in the atmosphere - breaks down calcareous matter. But the team observed a marked increase in the calcification of mussel shells.

The main causes of the more calcareous mussel shells are changes in predators. The dog whelk (Nucella Lapillus) disappeared at the end of the seventies, after which the number of crabs and seagulls increased during the 1980s and 1990s respectively. This led to a pressure on mussels to develop thicker shells, protecting better against the crabs’ claws and the seagulls’ pecking beaks. According to the scientists, this might mean that our Belgian mussel populations can better cope with future climate changes than previously thought.

A special collection

The researchers evaluated a total of 268 mussels that were collected between 1904 and 2016 on the breakwaters between Nieuwpoort and Ostend. The specimens collected between 1904 and 1987 are part of the collections of the Royal Belgian Institute of Natural sciences (RBINS). This unique collection of one single species is composed of ‘wet’ specimens (shells and body tissue, preserved in ethanol), and ‘dry’ specimens (shells only). They were collected during monitoring programs over the past century. ‘This mussel collection is unique,’ says biologist Thierry Backeljau (RBINS), co-author of the study. ‘It may sound paradoxical, but to have such an extended collection of an animal that is so ubiquitous is rare. Researchers usually focus on exceptional species.’

Dog Whelks and acidification

The dog whelk is an important predator of mussels in the North Sea. Dog whelks make a small hole in the mussel shell, through which they suck the mussel empty. To do this, they must drill through the dark, organic outer layer of the mussel: the periostracum. Mussels with a thicker periostracum are better protected against this type of predator. This created a selective pressure on mussels, favoring a thicker periostracum. The acidification of the North Sea - which breaks down calcareous matter - led to additional pressure in favor of more periostracum, offering better protection to the underlying calcareous layer.

But as of the late 1970s, things changed. The dog whelk population suddenly declined sharply and even died out locally due to the use of tin based paint on ship hulls, particularly tributyltin hydride (TBT). The selection pressure on mussel populations in favor of more periostracum decreased.

Crabs and seagulls

In the meantime, average spring and summer temperatures of North Sea surface waters continued to rise, in line with global ocean trends. The input of minerals and nutrients from the land also increased steadily over the past sixty years due to the discharge of fertilizers and wastewater into rivers (eutrophication). The result: an increase in the amount of algae and thus a greater food supply for all kinds of organisms, including the larvae of decapods such as crabs and lobsters. As a result - helped by overfishing of cod, which feeds on those larvae - the number of crabs and lobsters skyrocketed from the 1980s.

Just like the dog whelk, crabs and lobsters are fond of mussels, which they crush with their claws. Protection by a periostracum makes little difference against this, but a stronger, more calcareous shell does. Moreover, depositing calcium requires less energy than producing a periostracum. Thus, a new selection pressure arose, in favor of more calcareous shells.

This selective pressure was reinforced by the exponential population growth of seagulls in the 1990s, due to the increased number of decapods. The breeding season of seagulls (May and June) coincides with the peak of decapods, which are an important food source for the chicks. But seagulls also eat mussels and increased the selection pressure in favor of a calcareous, solid shell.

Hope for the future?

This study shows that the global effects of climate change, such as ocean acidification, do not simply apply on a local scale. Complex, local changes in ecological conditions can lead to biological outcomes that appear to conflict with predictions on a global scale.

‘The Belgian mussel populations seem able to adapt their shell formation to a wide range of local selection pressures and perturbations’, says Backeljau. ‘This gives hope for the future: mussels may be better armed against climate change than we thought.’ This research also illustrates the importance of natural science collections, such as those of the RBINS, in the study of, and fight against, climate change. ‘Collections and archival specimens help us investigate long-term effects of changes in the environment, which is difficult with experimental studies. It is a powerful research method that, as shown here, can yield surprising results and help us get a clearer picture of historical ecological changes’, concludes Backeljau.

The study was published in Global Change Biology.


Post link
MUSSELS, JULIA CHILD, AND THE MAINE COAST Alright party people, I’ve officially screwed you. I’ve beMUSSELS, JULIA CHILD, AND THE MAINE COAST Alright party people, I’ve officially screwed you. I’ve beMUSSELS, JULIA CHILD, AND THE MAINE COAST Alright party people, I’ve officially screwed you. I’ve beMUSSELS, JULIA CHILD, AND THE MAINE COAST Alright party people, I’ve officially screwed you. I’ve beMUSSELS, JULIA CHILD, AND THE MAINE COAST Alright party people, I’ve officially screwed you. I’ve be

MUSSELS, JULIA CHILD, AND THE MAINE COAST

Alright party people, I’ve officially screwed you. I’ve been in heaven for the past week and a half, on the coast of Maine. And what does one do while in heaven? Cook heavenly things. But what does one do in the a very dark kitchen when cooking at night? Not take any pictures. Since I try to only take pictures in natural light, I wasn’t able to document my cooking adventures. But I must say, cooking goes a lot faster when you don’t have to stop every step of the way to photograph the food!

The most exciting moment was when my dad, A, and I went to a nearby beach and dug up mussels. At home, I cooked them using my first Julia Child’s recipe ever - moules à la marinière - and they were truly unbelievable. That’s what you call living off the land (and the computer, for that internet recipe search).

We also made: Blueberry Muffins with fresh Maine blueberries, Spinach and Gruyere Quiche, Crab Salad, Pimiento Cheese, Blueberry Crumble, Mini Baked Potatoes with Crumbled Blue Cheese, Chocolate Chip Cookies, Oatmeal Raisin Cookies, Tomato, Corn, and Cheese Pie, Molten Lava Chocolate Cakes, and this wonderful drink A concocted with vodka, mint, lemon, and blood orange spritzer. Oh yeah, I almost forgot - we also made pizza and it was an absolute disaster… the kind of cooking disaster that requires steak knives to cut through the crust. So if you think learning to cook comes without serious blunders, think again. I’ve had infinite amounts of them.


Post link
paella prep

paella prep


Post link
 #생일저녁 #홍합찜 #갈릭누들 #조개찜 #하와이맛집 #먹스타그램 #맛스타그램 #불금 #해물 #푸드사진 #음식사진 #푸드스타그램 #냠냠스타그램 #karaicrab #mussels

#생일저녁 #홍합찜 #갈릭누들 #조개찜 #하와이맛집 #먹스타그램 #맛스타그램 #불금 #해물 #푸드사진 #음식사진 #푸드스타그램 #냠냠스타그램 #karaicrab #mussels #misosakeclams #garlicnoodles #birthdaydinner #yummy #hawaiifoodie #happyfriday (at Karai Crab)
https://www.instagram.com/p/CbAEUnmLDLy/?utm_medium=tumblr


Post link
loading