During the summer months I have boiled live mussels briefly, opened them and got the flesh out, chopped into about 3 pieces. Retain the mussel water strain it to get rid of any shell etc then use this to boil your pasta (gives it a great flavour) when the pasta has cooled mix in mussels (chopped) and spring onion or chives and a good mayonaise. Or anything else like grated cheese etc. You can do this hot as well. Easy peasy.
bin-boy-lin,
May 17, 6:47am
I have been known to save & freeze the water from shellfish and use it in fish soups & chowders, it is all about flavour. Most valuable flavouring, that most just chuck down the drain.
chchliz,
May 12, 11:41am
Great tip - I'll save mine too.
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