White, Red, or Raw I’ll take it…Russ

Both! If both are offered I would have a hard time deciding. Each one makes for a unique flavor and overall experiance. I need fresh soft bread served t osoak up the sauce either way.

White sauce, that is…olive oil, garlic, white wine.

… with red Spanish red sauce at JOE’S PIZZA in Northampton, Massachusetts … order some plain pasta on the side so as to savor every last drop of the sauce.

Red!!! with spice and garlic…..and LOTS of crusty Italian bread for dipping!

Madam La Chef in Alaska

——–as a kid in college I once had a job in a restaurant
shelling and cleaning shrimp. I ate almost as many as I sent to the
hor d’oeuvre bar. —so——- I can not imagine stuffing mussels,,,,
I am afraid there would be few to serve and I would be stuffed.

I like them both: red Portuguese style and white with garlic and butter and white wine. I also like them stuffed.

I prefer dry but I guess it would be a matter of taste or what kind of recipe you’re making. BTW I love my mussels with white wine, olive oil, garlic and shallots.

quote:

Originally posted by the ancient mariner

Michael, an old Long Island Sound guy, and I, another one,
like our mussels just as he described them. I can’t imagine
mussels in spicy hot sauce which should be reserved for
foods you don’t want to taste—hot sauce is just a cover
up for poor quality meat as far as I’m concerned.

[:D]

When cooking pasta/seafood and using white wine, do you typically use dry? I don’t cook much with it(or drink it)so I have no idea.

Thank you.

Garlic butter, shallots, and white wine…..lots of garlic please.[:D]

Michael, an old Long Island Sound guy, and I, another one,
like our mussels just as he described them. I can’t imagine
mussels in spicy hot sauce which should be reserved for
foods you don’t want to taste—hot sauce is just a cover
up for poor quality meat, as far as I’m concerned.

Michael, an old Long Island Sound guy, and I, another one,
like our mussels just as he described them. I can’t imagine
mussels in spicy hot sauce which should be reserved for
foods you don’t want to taste—hot sauce is just a cover
up for poor quality meat as far as I’m concerned.

LOL…by the bushel

garlic butter white wine