Never tried pickled cockles or muscles but don't love the idea of pickled sea foods to be honest!
Quote:
Originally Posted by Pean  They are dodgy them muscles aren't they. Don't they need to be closed before you cook them which means they are alive but if they are opened they are dead and dangerous 
Muscles buggering off is good advice I agree there |
Aye, basically, you pick ones that are closed (not seen many opened ones before they're picked).
When you cook them, you want them to open up. If any of them don't open, you discard them.
