FavorFlavs #19

We all have them: favorite flavors, ingredients and kitchen tools. FavorFlavs we always reach for (again). These are ours.

Mussels

Mussels are one of those ingredients you have to learn to eat. And not necessarily because of their taste. More because of their looks.

The outside isn’t the problem. The black shell even ends up in decorative pieces—we’re just saying. It’s the inside that puts some people off.

Luckily, we’re all about what’s inside. And so we know that appearances can be deceiving. If that hurdle remains too high, close your eyes for the first mussel and let its full flavor of the sea and its pleasantly chewy bite grab you by the throat. Guaranteed that after that, the whole mussel pot will have to be emptied, one way or another. Speaking of which, how many ingredients have a pot of their own?

We like mussels raw. And deep-fried. Steamed. Breaded. Pickled. French-style, Thai, Chinese… Any style. But perhaps we like them boiled best of all.

And how exactly do you boil them? Like this.