Ever wonder why we don't see folks eating mussels raw, the way we do oysters and clams?
Wonder no more!
"...because a mussel isn't easily shucked — Mr. Quain joked that he'd probably break 100 just to get one or two right — and because uncooked mussel meat has a texture like sinewy mucus, if mucus could be sinewy. Although I liked the raw mussel's vivid orange color and super-concentrated mussel flavor, that texture persuaded me to stick to cooked mussels from now on."
-Frank Bruni, NYT
I'm trying not to be pissy that Frank beat me to a bivalve-based vacation. But he braved sinewy mucus and parasitic infection for us, so I suppose all's forgiven.
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