I'm second-thinking these, I chopped and put the mussel bit into the pasta and I just took a bite where I got a peace with the guttsy bit, and it was well nice, I just think the bit I tried was gritty.... shame I already binned the black bit.
You're right, I'm going to give them a shot again and try it with two minutes instead. When I bought them, they were live too, can't get fresher than that, cheaper than scallops and similarish. Like a cross between scallops and a mussel (something I want to like, I don't dislike, but don't love).

Cooked properly and they'll be nice.

I love the fact that I have access to a real fishmongers and butchers.
( G/PP 💩💩💩💩💩&#128, Fri 1 Apr 2011, 20:38, 2 replies, latest was 15 years ago)

I like mussels, a few at a time anyway
and scallops are fucking divine. I'll be trying razors fresh from the beach on a fire one day, definitely.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Fri 1 Apr 2011, 20:39, Reply)

Did you go to the one in Cockfosters?

(Bazongaloid, Fri 1 Apr 2011, 20:39, Reply)

Yeh', Poisson, it's a goldmine of amazing stuff, if a tad expensive.
Smoked garlic, amazing sauces, loads of local pickles. They had scottish lobsters today which are twice as much, but if they had the usual canadian ones I would have gone for them.

Also check out "Cockfosters Delictesant", they are soo amazing too, and they do real bagels too.
( G/PP 💩💩💩💩💩&#128, Fri 1 Apr 2011, 20:45, Reply)

I'll check them out
I like Poisson, had some really nice salmon and tuna from there.
(Bazongaloid, Fri 1 Apr 2011, 20:52, Reply)

They'll also get pretty much whatever you want in if you phone up the previous day, and they've reserved things for me too.
They know what they're talking about if you ask for any advice. The last thing from there that I really want to try is Monkfish.
( G/PP 💩💩💩💩💩&#128, Fri 1 Apr 2011, 20:56, Reply)

I've wanted to try Monfish for ages
but I have no idea what to do with it. But it looks so interesting, it must be good.
(Bazongaloid, Fri 1 Apr 2011, 21:03, Reply)

I reckon I'd want the textures and flavours of it, rather than mask it in something creamy or battered, at least for the first time.
I'm thinking a foil parcel with white wine, onion, garlic, chilli, ginger... thai flavours.
( G/PP 💩💩💩💩💩&#128, Fri 1 Apr 2011, 21:05, Reply)

But I like it when they pan-fry fish and get the crispy skin too.

( G/PP 💩💩💩💩💩&#128, Fri 1 Apr 2011, 21:06, Reply)

Oooooo, but of lemongrass in there too
Sounds lovely.
(Bazongaloid, Fri 1 Apr 2011, 21:06, Reply)

Yeh ! Deffo, you can get little packets of thai flavours now, with all that stuff in one packet.

( G/PP 💩💩💩💩💩&#128, Fri 1 Apr 2011, 21:07, Reply)

I prefer to put in all the spices separately personally
that way you get that sense of achievement.
( The Light in Chains don't touch the Pope's boner, Fri 1 Apr 2011, 21:45, Reply)

I've seen a recipe for monkfish with ginger, garlic and that's about it.
Looks ace!
( Agnostic Antichrist Baltimora, Fri 1 Apr 2011, 21:49, Reply)