Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users
Tabletop RPGs
Tabletop RPGs
Community Proposals
Community Proposals
tag:snake search within a tag
answers:0 unanswered questions
user:xxxx search by author id
score:0.5 posts with 0.5+ score
"snake oil" exact phrase
votes:4 posts with 4+ votes
created:<1w created < 1 week ago
post_type:xxxx type of post
Search help
Notifications
Mark all as read See all your notifications »
Q&A

What's the finest chinois to filter out grit from mussel broths?

+1
−0

I'm craving to buy a chinois to filter out the grime from mussel broth, but the issue is that online websites don't specify the mesh or filtration size. What do you recommend? Perhaps I should just buy a re-useable coffee filter?

Mouclade French mussels in cream sauce and curry - Beyond Sweet and Savory

Strain the mussel juice through a sieve lined with muslin to get rid of any sand or grit.

Steamed Mussels with Wine and Saffron | Martha Stewart

If using wild mussels, strain broth through a cheesecloth-lined sieve to remove any sand, if necessary.

Mussel juices are always murky - Cooking Discussions / Cooking, Cookbooks, Ingredients - Hungry Onion

I strain clam broth through a paper towel set in a sieve, before stirring in butter and parsley. I don’t see why this wouldn’t work with mussels, although I’ve never had a grit problem with them.

History
Why does this post require moderator attention?
You might want to add some details to your flag.
Why should this post be closed?

0 comment threads

0 answers

Sign up to answer this question »