The fastest and easiest way to ruin any seafood dish is by overcooking. Unlike meat, seafood turns chewy and rubbery with overcooking. And they shrink like anything.
Most people make mussel soup by adding the mussels to the pan before pouring in the water. I don’t. I let the water boil first BEFORE adding the mussels. This way, I don’t overcook the mussels. After the water boils again, it only takes two to three minutes for the mussels to cook completely. … Continue reading »