Heat them first to learn what's alive and what's dead. Really hard to figure that out with a bucket full of BC mussels.
The little buggers stay shut tight. Eating broken shell bits is a total turn-off.
A half shell works OK to shuck the meat. I'll use a copper crooked knife that I forged.
I'll put the string in my smoker when I'm doing ribs or chickens or something. Give them 275F to dry cook and alder for smoke.
I live in McBride on the banks of the Fraser River. Zero industry and few people upstream from here.
I'm trying to find out if there's freshwater clams in the river. Nobody seems to know.
Downstream, in side tributaries, there are clams. but no pearls. Ought to be edible.
The little buggers stay shut tight. Eating broken shell bits is a total turn-off.
A half shell works OK to shuck the meat. I'll use a copper crooked knife that I forged.
I'll put the string in my smoker when I'm doing ribs or chickens or something. Give them 275F to dry cook and alder for smoke.
I live in McBride on the banks of the Fraser River. Zero industry and few people upstream from here.
I'm trying to find out if there's freshwater clams in the river. Nobody seems to know.
Downstream, in side tributaries, there are clams. but no pearls. Ought to be edible.