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Am I going to die?

T

txrandom

Diamond Member
I made some mussels earlier by boiling the whole bag in water. Well I guess in the past the bag had always been fully submerged in the boiling water, but tonight I didn't check to make sure it was. When I opened the bag and began to eat them, half of them were hot and the others cold. I ate a cold one, and then through the rest in the microwave to finish warming them up.

Now the bag says they were already cooked, but it also says to make sure they are reheated properly to ensure killing the bacteria. So will I die soon from eating a cold previously cooked mussel?

*UPDATE* I've been drinking a lot of sweet tea lately, and I read something about not oversteeping it because it will release higher levels of tannin. Do I need to worry about tannin? I drink about a pitcher of sweet tea day. I'm not worried about the sugar.
 
Originally posted by: shinerburke
Who the hell buys mussels in a bag? Go to your local seafood market and buy fresh ones.
Click to expand...

Nothing is tastier than questionably fresh mussels from the waters around Detroit. Mmmm....

 
Originally posted by: shinerburke
Who the hell buys mussels in a bag? Go to your local seafood market and buy fresh ones.
Click to expand...

That's what I was thinking. Fresh mussels are so cheap and cook like in 5 minutes so you won't save any time or money by buying precooked ones.
 
Originally posted by: Naustica
Originally posted by: shinerburke
Who the hell buys mussels in a bag? Go to your local seafood market and buy fresh ones.
Click to expand...

That's what I was thinking. Fresh mussels are so cheap and cook like in 5 minutes so you won't save any time or money by buying precooked ones.
Click to expand...

Frozen mussels cost 2 bucks for a whole bag. Do most supermarkets carry fresh mussels that I don't need to clean? I usually shop at HEB.
 
Originally posted by: txrandom
Originally posted by: Naustica
Originally posted by: shinerburke
Who the hell buys mussels in a bag? Go to your local seafood market and buy fresh ones.
Click to expand...

That's what I was thinking. Fresh mussels are so cheap and cook like in 5 minutes so you won't save any time or money by buying precooked ones.
Click to expand...

Frozen mussels cost 2 bucks for a whole bag. Do most supermarkets carry fresh mussels that I don't need to clean? I usually shop at HEB.
Click to expand...

I normally buy the mussels from Costco or Whole Foods. Costco has the Canadian farmed mussels for $1.29- 1.99/ lb depending on the season. Whole Foods carries ocean caught mussels for around $3 /lb. I buy from Costco if I'm steaming mussels as I want bulk. If I'm making something like mussel & clam pasta dish, I usually buy from Whole Foods as I only need about a pound. You have to clean the mussel shell before cooking but that's easy.
 
The thing that got me interested in mussels was actually a mussel pasta dish recipe I read about on the internet. Do you put the whole mussel in the pasta or just the meat? Now that school's out, I think I may devote time to making better meals. I got to find something that will impress the ladies...
 
*UPDATE* I've been drinking a lot of sweet tea lately, and I read something about not oversteeping it because it will release higher levels of tannin. Do I need to worry about tannin? I drink about a pitcher of sweet tea day. I'm not worried about the sugar.
 
You should already be feeling the toxins spread through your nervous system...the added tannins from the tea may even accelerate the process. Odds are, you'll be totally paralyzed before morning...or else have a good case of the shits...😉
 
Originally posted by: txrandom
The thing that got me interested in mussels was actually a mussel pasta dish recipe I read about on the internet. Do you put the whole mussel in the pasta or just the meat? Now that school's out, I think I may devote time to making better meals. I got to find something that will impress the ladies...
Click to expand...

Oh, gawd, don't put the whole mussel in the pasta. Either use the meat only in the dish, or serve the mussels off on the side of the plate next to the pasta, or on another plate. But DON'T cook the things in the shell in the pasta, that just makes me sick thinking about it. :disgust:
 
Originally posted by: SlickSnake
Originally posted by: txrandom
The thing that got me interested in mussels was actually a mussel pasta dish recipe I read about on the internet. Do you put the whole mussel in the pasta or just the meat? Now that school's out, I think I may devote time to making better meals. I got to find something that will impress the ladies...
Click to expand...

Oh, gawd, don't put the whole mussel in the pasta. Either use the meat only in the dish, or serve the mussels off on the side of the plate next to the pasta, or on another plate. But DON'T cook the things in the shell in the pasta, that just makes me sick thinking about it. :disgust:
Click to expand...

I would cook them separately then add them!
 
Cook them separately then add them to the sauce. At least that's how I've done it in the past. And dear lord stop buying mussels in bags. Have the enjoyment of eating them cleaning them and figuring out which ones are already dead.
 
Define "pitcher"

The worst tannin can do is cause some mild anemia, as it blocks the absorption of iron and calcium. However, it only does this in excessive quantities, which may or may not apply to your pitcher depending on it's size.
 
Originally posted by: irishScott
Define "pitcher"

The worst tannin can do is cause some mild anemia, as it blocks the absorption of iron and calcium. However, it only does this in excessive quantities, which may or may not apply to your pitcher depending on it's size.
Click to expand...

It's about a half gallon pitcher.
 
Originally posted by: txrandom
Originally posted by: irishScott
Define "pitcher"

The worst tannin can do is cause some mild anemia, as it blocks the absorption of iron and calcium. However, it only does this in excessive quantities, which may or may not apply to your pitcher depending on it's size.
Click to expand...

It's about a half gallon pitcher.
Click to expand...

Meh. I'm no doc, but you should be fine IMO.
 
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