Go to the Recipe: Sous Vide Smoked Mussels
15:21 What is that sound???
I used a large fry pan with a clear glass cover so I could watch and remove the mussels as they opened. They were a little bit too tender to keep a nice shape, so next time I'll give them an extra 30 seconds to firm up. After opening a few as shown in the video, I switched to using a spoon to scoop them out, so I wouldn't smush them. Holding the Ziploc bag is very awkward when separating the watery fluid from the oil. There's got to be a better way. The mussels are tasty, though. I used the smoked paprika option.
Another banger by Matthew.
Can you do something in the process differently to pressure can them to make them shelf stable? Like skip the sous vide and just use the right pressure (~11 psi at sea level) for the correct time?
