I put them in a colander. I run water over them for 5 minutes or so I’m on a well . Cold water . Swish them around. Grab the beard and pull down to the hinge side of the shell. I don’t do any of the cornmeal. Simple . That’s my method. The mussels are coming from Washington state . Their fabulous. I live close to the Oregon border in California. 
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I think you said Mt Shasta before, right? Beautiful country. We’ve driven through a few times. I do the same with the beard. I thought there might be a trick. I’m in WA so we should be getting the good mussels. I need to look around. This is the season I think - cold months.
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Yeah, I didn’t make it past the first episode.
I made pork stew from Abruzzo with cacio e pepe polenta and a big green salad with maple balsamic dressing. Pumpkin pie with whipped cream for dessert.
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Tonight almost the same mussels and clam dish as a couple days ago . Except I added Parmigiano reggiano rinds to to the dish . Extra umami . Breaking the rules . So good. Cheers 
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Don’t watch it. I like it, but my tolerance for (non-gratuitous) bloodshed is pretty high.
I have been watching “Rick Stein’s Mediterranean Escapes” from 2007 on Amazon prime video and enjoyed it quite a bit.
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Thank you.
Umami boost! Sometimes I add microplaned parmesan to panko breadcrumbs as a topping when baking white fish such as haddock.
Don’t tell anybody. 
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Thank you! Never heard of zhoug. Have lots of cilantro in the garden so I’ll be making it soon. Love all the ingredients so I know I’ll love it.
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Thanks for the pointer. I saw a new food doc posted on Hulu was up hosted by David Chang but haven’t checked Prime video for some time.
Nice dinner, tried to watch Squid Game, only lasted about 1/2 of episode 1, not my kind of thing… 
Nice to see you, Karen. My brother encouraged me to watch 3 episodes and then decide. I agree with you. I’m watching Dopesick on Hulu and disgusted for a different reason (but I’m a Michael Keaton fan). Pizza and tv, livin’ large. 
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Not a must but it taste better
Pretty sure many here save shrimp shells for seafood stock. I know I do. I do admit to shelling shrimp while raw, but the shells go into making seafood stock
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Haircut Day =
Visit to my Happy Place Day =
Scallops for Dinner Day.
I’m nothing if not predictable when it comes to Haircut Day.
Local-caught Wegmans sea scallops seasoned with just s/p and sauteed in butter and olive oil over some Basmati rice with a quick lemon, shallot and wine sauce mixed in with the rice, and sauteed sugar snap peas, red bell pepper and some TJs corn with a sprinkle of Penzeys Tuscan Sunset.
Wine for the sauce and wine for the cook.
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Words to live by.
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I had cauliflower piccata a friend made last weekend. So good!
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It’s such great stuff and easy to have on hand!
