Comments on: Whisk Wednesdays – Clam Soup

By: Shelley

Shelley — Fri, 11 Jul 2008 23:02:57 +0000

Oh, no….Well, if you’ve read my Whisk Wednesdays blog post, you’ll know I had exactly the same problem. The mussels we had were pre-cooked and I didn’t add any extra juices, so what we ended up with was a bowl of herbed cream.

It smelled deliciously fo seafood — a very delicate and enticing aroma. But the taste? Meh all the way.

So sorry yours worked out to be an expensive mistake. Like you, I’m looking forward to making soups with potatoes and leeks and chicken stock. Those sound very harmless and not apt to cause gagging (because you’re right about mussels and clams — they look like boogers. SO gross.)

By: Kayte

Kayte — Thu, 10 Jul 2008 16:28:19 +0000

Oh, no…that didn’t work…oh, so sorry. I was trying to figure out a way to add some flavor…now we know that doesn’t work!

Alex thinks they look like boogers, too, He’s 15 and a guy, so that increases the thought of “do I dare eat this?” which for teenagers is mystifying at best. He happens to love mussels and all seafood, so he has had plenty of them in his life.

I am happy to hear that you are going to come upon two weeks of possibly liking the fare…I think that technique is the most fun of all of this…learning new techniques, what works, what doesn’t work, etc. Thanks for sharing so we all know some of what doesn’t work!

By: Lorence

Lorence — Thu, 10 Jul 2008 13:13:03 +0000

I just reserved this book from the library after seeing this recipe. We love mussels! I have a post to make about our steamed mussesls in shallot butter sauce from a couple of weeks ago. I learned that I need to buy 2 full pounds or I’ll be fighting Boogie to get my share.
I’ll let you know how this turns out.

By: Ann

Ann — Thu, 10 Jul 2008 12:20:52 +0000

Someone suggested adding a LITTLE clam juice to the stock. So sorry you disliked your dish! It look beautiful, though!