Re: Preventing Zebra Mussel Fouling
Google says:
http://www.infoplease.com/ce6/sci/A0834586.html
http://www.infoplease.com/ce6/sci/A0834586.html
--- In bolger@y..., M Fx <mfxboats@y...> wrote:
> >As this takes
> > place,we then scoop out several cups of Zebra
> > mussels(the eaters) from
> > our mussel pen situated under one of the dinette
> > seats and drop these
> > delights into a second pot set up to steam the
> > little
> > devils.
>
> I thought zebra mussels aren't edible... are there
> recipies or other resources you know of? I know on he
> Great lakes there's a problem with them, if they were
> harvestable it would seem to mitigate the problem.
> Any info?
>
> __________________________________________________
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>As this takesI thought zebra mussels aren't edible... are there
> place,we then scoop out several cups of Zebra
> mussels(the eaters) from
> our mussel pen situated under one of the dinette
> seats and drop these
> delights into a second pot set up to steam the
> little
> devils.
recipies or other resources you know of? I know on he
Great lakes there's a problem with them, if they were
harvestable it would seem to mitigate the problem.
Any info?
__________________________________________________
Do You Yahoo!?
Send FREE video emails in Yahoo! Mail!
http://promo.yahoo.com/videomail/
Ahh, pehaps an E&E Black Pepper Shiraz quaffed at the tiller of "Riff-
Raff" while masticating a fresh cevice of chilantro, lime, avocado,
seranos and fresh crunchy zebra mussels.
Or perhaps a classic cassoulet of the boaters staple "Boston Deep-
Browned Beans", freshly slivered garlic, pressed zebra mussles, and a
young Mallard lured a bit too near the taffrail with a tossed handful
of Capt. Crunch. It would perfectly grace the Captains table of
(quick, I need the name of some Bolger craft large enough to
accomadate a table to make this thread relevant to the group,...
what "Folding Schooner" you murmur) the Folding Schooner "Galloping
Gourmand", as the skipper hauls another bottle of plonk from the
briny deep, perfectly chilled and ready to compliment the sailors
traditional dessert....."Shake-A-Pudding" on Rice Crisps!!!
We should quit while we're ahead here or we risk banishment to
theegroup "Whatscookingtoday".
Bruce Hector
www.idon'tknowwahttocookforsupper.fam
Raff" while masticating a fresh cevice of chilantro, lime, avocado,
seranos and fresh crunchy zebra mussels.
Or perhaps a classic cassoulet of the boaters staple "Boston Deep-
Browned Beans", freshly slivered garlic, pressed zebra mussles, and a
young Mallard lured a bit too near the taffrail with a tossed handful
of Capt. Crunch. It would perfectly grace the Captains table of
(quick, I need the name of some Bolger craft large enough to
accomadate a table to make this thread relevant to the group,...
what "Folding Schooner" you murmur) the Folding Schooner "Galloping
Gourmand", as the skipper hauls another bottle of plonk from the
briny deep, perfectly chilled and ready to compliment the sailors
traditional dessert....."Shake-A-Pudding" on Rice Crisps!!!
We should quit while we're ahead here or we risk banishment to
theegroup "Whatscookingtoday".
Bruce Hector
www.idon'tknowwahttocookforsupper.fam
--- In bolger@y..., "brucehector" <bruce_hector@h...> wrote:
We may indeed be on to something!Imagine two holding tanks;one for
waste and the other for epicurean delights.Wonderful braided strands
of garlic tastefully suspended around the galley and a few up forward
in the pilot house to keep the vampires at bay.Up on the roof,a
miniature greenhouse disguised to look like a traditional skylight and
from which fresh parsely can be harvested as needed.
Of course,we would then need to take serious efforts in locating
and stocking a proper cave à vin from which gloriously rich and
fragrant reds may be extracted without too much effort.The better
Ports we will keep stored beneath the master berth for rapid access in
emergencies or Royal visits.
After locating a suitably discrete cove,we anchor for the night.As
the sun lowers herself beneath the tree tops we top up a pot with
spring water to slowly come to a boil on the stove.As this takes
place,we then scoop out several cups of Zebra mussels(the eaters) from
our mussel pen situated under one of the dinette seats and drop these
delights into a second pot set up to steam the little
devils.Un-hurriedly,we then gently tease the cork from a bottle of
robust earthy wine and let her breath on the dinette table as we
casually proceed with the lighting a a few well placed brass lamps.By
now the lids of our pots are happily dancing away.We will first load
up the larger one with some nice whole wheat pasta and drop a teaspoon
of olive oil into the pot to help control the froth.Giving the pasta a
gentle stir,we turn to address our wine.Taking one of the more
generous glasses,we only fill her up half way,raise her to the soft
light of a brass lantern and gaze into the ruby red beauty before
us.The aroma is carried aloft into the moist steamy air and invites us
to draw in a mouth full.Upon doing so,we would then proceed for one
last stroll of the fordeck to check the set of the anchor,perhaps spot
the first star of the night.Already the coolness of the coming night
can be felt and we only linger awhile longer before tucking back into
the safe warm retreat of the cabin.As we close the door behind us,we
also remember to flick the anchor light switch to"on".
By now the pasta is just about ready and we quickly toss our mussels
into the singing steamer pot.Into another smaller sauce pan,we whip up
a nice little roux using some nameless white wine to bring this mix to
the creamiest of textures.Lowering the heat under our sauce,we
retrieve our mussels from the steamer,easily liberate them from their
shells and watch them disappear into the sauce.They are then quickly
joined by a few freshly pressed cloves of garlic and a sprinkle of
oregano.
Draining the pasta,we then stir in our little sauce before serving it
on a fine piece of earthenware.Settling into the dinette and reaching
up to insert our favorite bit of music into the stereo system we help
ourselves to another generous serving of wine.Glancing around us,we
can see our reflection glowing in the unshaded windows.We notice how
totally relaxed we look and youthful!All is right in our little part
of the world.
Later on during the night,the constant munching noises coming from the
holding tank will not disturb our sleep.We have wisely remembered to
keep a glass on the night table and to put our emergency Port to good
use................
Sincerely,
Peter Lenihan,slowly going mad with thoughts of summertime cruising
and great food,from the shores of the St.Lawrence..............
> If they could breed in some fresh garlic and butter...we might be onGood God Bruce!
> to something here, the mad gourmand.
We may indeed be on to something!Imagine two holding tanks;one for
waste and the other for epicurean delights.Wonderful braided strands
of garlic tastefully suspended around the galley and a few up forward
in the pilot house to keep the vampires at bay.Up on the roof,a
miniature greenhouse disguised to look like a traditional skylight and
from which fresh parsely can be harvested as needed.
Of course,we would then need to take serious efforts in locating
and stocking a proper cave à vin from which gloriously rich and
fragrant reds may be extracted without too much effort.The better
Ports we will keep stored beneath the master berth for rapid access in
emergencies or Royal visits.
After locating a suitably discrete cove,we anchor for the night.As
the sun lowers herself beneath the tree tops we top up a pot with
spring water to slowly come to a boil on the stove.As this takes
place,we then scoop out several cups of Zebra mussels(the eaters) from
our mussel pen situated under one of the dinette seats and drop these
delights into a second pot set up to steam the little
devils.Un-hurriedly,we then gently tease the cork from a bottle of
robust earthy wine and let her breath on the dinette table as we
casually proceed with the lighting a a few well placed brass lamps.By
now the lids of our pots are happily dancing away.We will first load
up the larger one with some nice whole wheat pasta and drop a teaspoon
of olive oil into the pot to help control the froth.Giving the pasta a
gentle stir,we turn to address our wine.Taking one of the more
generous glasses,we only fill her up half way,raise her to the soft
light of a brass lantern and gaze into the ruby red beauty before
us.The aroma is carried aloft into the moist steamy air and invites us
to draw in a mouth full.Upon doing so,we would then proceed for one
last stroll of the fordeck to check the set of the anchor,perhaps spot
the first star of the night.Already the coolness of the coming night
can be felt and we only linger awhile longer before tucking back into
the safe warm retreat of the cabin.As we close the door behind us,we
also remember to flick the anchor light switch to"on".
By now the pasta is just about ready and we quickly toss our mussels
into the singing steamer pot.Into another smaller sauce pan,we whip up
a nice little roux using some nameless white wine to bring this mix to
the creamiest of textures.Lowering the heat under our sauce,we
retrieve our mussels from the steamer,easily liberate them from their
shells and watch them disappear into the sauce.They are then quickly
joined by a few freshly pressed cloves of garlic and a sprinkle of
oregano.
Draining the pasta,we then stir in our little sauce before serving it
on a fine piece of earthenware.Settling into the dinette and reaching
up to insert our favorite bit of music into the stereo system we help
ourselves to another generous serving of wine.Glancing around us,we
can see our reflection glowing in the unshaded windows.We notice how
totally relaxed we look and youthful!All is right in our little part
of the world.
Later on during the night,the constant munching noises coming from the
holding tank will not disturb our sleep.We have wisely remembered to
keep a glass on the night table and to put our emergency Port to good
use................
Sincerely,
Peter Lenihan,slowly going mad with thoughts of summertime cruising
and great food,from the shores of the St.Lawrence..............
If they could breed in some fresh garlic and butter...we might be on
to something here, the mad gourmand.
to something here, the mad gourmand.
> To keep them off your hull add a bottle of Cayenne Pepper to yourseller
> favorite bottom paint, exterior latex or Tremclad and have the
> shake it up.I think you want to keep this secret or the "mad cloners" will be
putting cayenne genes in blue-green algae.
Peter
Yes, they have infested, infected the Great Lakes and most
tributaries and lakes near by. Yes they filter the water and improve
vis. Here in Kingston, at the junctionof Lake Ontario and the St.
Lawrence River they foul bottoms with gay abandon, plug up municipal
water inlets and outlets, and are a bane to the othe marine life
forms as they eat all the plankton. Yes, they are a quite a pain in
the .... foot when you step on their crunchy little shells.
To keep them off your hull add a bottle of Cayenne Pepper to your
favorite bottom paint, exterior latex or Tremclad and have the seller
shake it up. One bottle or spice can per gallon is about right.
Sounds outrageous, but it works. Two years ago "Adagio" was covered
with a 4"-6" thick mass of the crunchy darlings when we hauled her
out for the winter. I read of this trick in DIY boat maint magazine
and tried it before the spring launch. The following fall Adagio had
narry a mussel, while all the neighbouring boats were covered as
usual. After a second season in the water, Adagio had a few clinging
where the paint was worn off, but none where it was intact.
I guess the little molusc's just can't stand the heat.
Bruce Hector
www.brucesboats.com
tributaries and lakes near by. Yes they filter the water and improve
vis. Here in Kingston, at the junctionof Lake Ontario and the St.
Lawrence River they foul bottoms with gay abandon, plug up municipal
water inlets and outlets, and are a bane to the othe marine life
forms as they eat all the plankton. Yes, they are a quite a pain in
the .... foot when you step on their crunchy little shells.
To keep them off your hull add a bottle of Cayenne Pepper to your
favorite bottom paint, exterior latex or Tremclad and have the seller
shake it up. One bottle or spice can per gallon is about right.
Sounds outrageous, but it works. Two years ago "Adagio" was covered
with a 4"-6" thick mass of the crunchy darlings when we hauled her
out for the winter. I read of this trick in DIY boat maint magazine
and tried it before the spring launch. The following fall Adagio had
narry a mussel, while all the neighbouring boats were covered as
usual. After a second season in the water, Adagio had a few clinging
where the paint was worn off, but none where it was intact.
I guess the little molusc's just can't stand the heat.
Bruce Hector
www.brucesboats.com