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Mussels 3, and other stuff

Frozen mussel meats, thawed:

straight out of the bag: meh

sauteed in olive oil, garlic, black pepper and butter, over pasta, with Romano cheese: very tasty. Granted that's a tasty combination without them, but they didn't let the team down.

microwaved lightly to warm them up and release some volatiles: tastier than straight from the bag, not great. OTOH they don't make the whole apartment smell fishy for a week or more, as cooking the live batch did.


In other food developments, I've started using Worcestershire sauce as an alternate salad vinegar, e.g. olive and Worc instead of olive and balsamic. It's a nice change of pace.

Also, why'd it take me so long to try toasted sesame oil on spinach? Big improvement. Makes the regular salad interestingly different too.

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Damien Sullivan
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