I can't imagine being sick of seafood. It's always my favorite treat. And nothing better than fresh. But I guess one could get a bit limited if that's what is always available. Keep remembering that Julia Roberts movie Mystic Pizza and when she comes home, opens the fridge to see row upon row of lobsters. Her working class poor mother works in a lobster joint. As for a recipe? I like Linda's idea. What about a chowder? Funny enough, Linda asked a similar question and here's the answer, for next time. Now I'm singing Molly Malone, again. Crying cockles and mussels, alive alive-o!

Yup....just scrub them off....and enjoy your harvest....

Posted by islay_corbel "I would have to say no to steaming - try Moules Marinieres. ----" That's a very nice recipe. I will have to try that sometime for sure. In fact, that is not very different than one steamed recipe that I like. � 2 lb live mussels � 1 T unsalted butter � 3/4 cup white wine � 2 chopped scallions or 1 chopped shallot � 2 chopped green garlic shoots or 2 cloves chopped garlic Mussels are steamed in the above liquid. When I was in Paris, I had the use of a friend's apartment on Champs Elysees. Not far from the apartment was Leon de Bruxelles, on Champs Elysees. I went there many time to try out their many ways of preparing mussels. The one I really like is the steamed mussels. I steam mussels for pasta using white clam sauce recipes. I also steam mussels for deep frying. dcarch

If you read the article that Colleen posted you'll understand why some don't open with cooking. The problem for the diners is having to prise them open. I woldn't bother serving closed ones for that reason. The joy of cooking them fresh is that you know that each one that you've cooked was closed and alive when it went into the pot. So you don't have to worry about the safety of a closed one. I might be more concerned about a product that I hadn't cooked myself.