Comments on: Cooking Sustainably with Mussels http://www.redcook.net/2009/10/24/cooking-sustainably-with-mussels/?utm_source=rss&utm_medium=rss&utm_campaign=cooking-sustainably-with-mussels Adventures from a Chinese Home Kitchen Sat, 04 Sep 2010 10:12:15 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Kianhttp://www.redcook.net/2009/10/24/cooking-sustainably-with-mussels/comment-page-1/#comment-882 Kian Fri, 13 Nov 2009 09:55:21 +0000 http://www.redcook.net/?p=718#comment-882 Hi Ana, Soaking mussels for a few hours to overnight will not kill the shellfish. But do check the ones that are opened. Tab them lightly to see if they close again. If not then discard them. Hi Ana, Soaking mussels for a few hours to overnight will not kill the shellfish. But do check the ones that are opened. Tab them lightly to see if they close again. If not then discard them.

]]> By: Ana Chiuhttp://www.redcook.net/2009/10/24/cooking-sustainably-with-mussels/comment-page-1/#comment-852 Ana Chiu Wed, 28 Oct 2009 15:34:51 +0000 http://www.redcook.net/?p=718#comment-852 Hey Kian,Does soaking them in freshwater kill the mussels? They are saltwater animals, so I'm never sure. Thanks in advance for your response. Hey Kian,

Does soaking them in freshwater kill the mussels? They are saltwater animals, so I’m never sure. Thanks in advance for your response.

]]> By: Kianhttp://www.redcook.net/2009/10/24/cooking-sustainably-with-mussels/comment-page-1/#comment-850 Kian Tue, 27 Oct 2009 23:37:57 +0000 http://www.redcook.net/?p=718#comment-850 Mei - yes, the red fermented tofu is also called 南乳. I do like them better because of their taste.Jackie - can't wait for your round up of all the sustainable seafood recipes. Mei – yes, the red fermented tofu is also called 南乳. I do like them better because of their taste.

Jackie – can’t wait for your round up of all the sustainable seafood recipes.

]]> By: Angiehttp://www.redcook.net/2009/10/24/cooking-sustainably-with-mussels/comment-page-1/#comment-849 Angie Tue, 27 Oct 2009 19:34:02 +0000 http://www.redcook.net/?p=718#comment-849 Your cornmeal tip is so smart, never heard of that one before, and I love your recipe, I will have to give it a try. Your cornmeal tip is so smart, never heard of that one before, and I love your recipe, I will have to give it a try.

]]> By: jacquelinehttp://www.redcook.net/2009/10/24/cooking-sustainably-with-mussels/comment-page-1/#comment-845 jacqueline Mon, 26 Oct 2009 03:45:08 +0000 http://www.redcook.net/?p=718#comment-845 Julia Child was the first one I learned the cornmeal trick from. Most farmed mussels are pretty clean these days though. I've never cooked with fermented tofu! This is beautifully written and photographed, Kian. It's going into the round up right now.Btw: coincidentally, just this Monday past (at my Chicago Teach a Chef to Fish workshop) someone was telling me about Clementine! I never had heard of this part of our culinary legacy here.Thanks so much! Jacqueline Julia Child was the first one I learned the cornmeal trick from. Most farmed mussels are pretty clean these days though. I’ve never cooked with fermented tofu! This is beautifully written and photographed, Kian. It’s going into the round up right now.

Btw: coincidentally, just this Monday past (at my Chicago Teach a Chef to Fish workshop) someone was telling me about Clementine! I never had heard of this part of our culinary legacy here.

Thanks so much!
Jacqueline

]]> By: Mel @ bouchonfor2.comhttp://www.redcook.net/2009/10/24/cooking-sustainably-with-mussels/comment-page-1/#comment-844 Mel @ bouchonfor2.com Mon, 26 Oct 2009 00:25:07 +0000 http://www.redcook.net/?p=718#comment-844 ooo just noticed you use 紅腐乳, which is what we Cantonese call nam-yu... I THINK it's written as 南乳, am I right? I agree, using cooking wine with 紅腐乳 is essential. YUM. ooo just noticed you use 紅腐乳, which is what we Cantonese call nam-yu… I THINK it’s written as 南乳, am I right? I agree, using cooking wine with 紅腐乳 is essential. YUM.

]]> By: Mel @ bouchonfor2.comhttp://www.redcook.net/2009/10/24/cooking-sustainably-with-mussels/comment-page-1/#comment-843 Mel @ bouchonfor2.com Mon, 26 Oct 2009 00:21:30 +0000 http://www.redcook.net/?p=718#comment-843 I love using fu-yu with seafood... in fact, I used it as a dipping sauce for my seafood hot pot last night.Thanks for the cornmeal tip :) This looks delicious. I love using fu-yu with seafood… in fact, I used it as a dipping sauce for my seafood hot pot last night.

Thanks for the cornmeal tip :) This looks delicious.

]]> By: Henryhttp://www.redcook.net/2009/10/24/cooking-sustainably-with-mussels/comment-page-1/#comment-842 Henry Sun, 25 Oct 2009 15:32:15 +0000 http://www.redcook.net/?p=718#comment-842 The mussels eat the cornmeal so it cleans out their insides of the other crap they've eaten. The mussels eat the cornmeal so it cleans out their insides of the other crap they’ve eaten.

]]> By: Janishttp://www.redcook.net/2009/10/24/cooking-sustainably-with-mussels/comment-page-1/#comment-841 Janis Sun, 25 Oct 2009 11:27:51 +0000 http://www.redcook.net/?p=718#comment-841 What is the reason you soak the mussels in the water with cornmeal?Do you drain and rinse them before adding them to the wok? What is the reason you soak the mussels in the water with cornmeal?

Do you drain and rinse them before adding them to the wok?

]]>