1- Before you begin ice your scallops down till they open
2- Slide your knife in and cut one side of the mussel close to the shell
3- Discard that half of the shell
4- Run your knife around the mussel (do not cut into the mussel) to
release the entrails from the shell (see photo below)
release the entrails from the shell (see photo below)
5- Pull the membrane with your knife without cutting mussel towards you
until it slips off one side of the mussel (See also photo below)
until it slips off one side of the mussel (See also photo below)
7- With the mussel still attached to one half of shell its time to cut it lose by
sliding the knife close to the shell.
Place in container with ice when you are finished rinse the scallops and pull
any discolored remains off
sliding the knife close to the shell.
Place in container with ice when you are finished rinse the scallops and pull
any discolored remains off
6- Then slip your knife behind the mussel and pull the entrails free, (See
photo below) you can fling this at a friend
photo below) you can fling this at a friend
| Email me your recipes and I will publish them on my site back to scalloping page |
| click photos to enlarge |
| or use a wet vac but you'll want to throw it away after |