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How to use a bag of frozen mixed seafood so that it isn't chewy as gum.

Full tummy | Feb 5, 2008 03:34 PM

I recently purchased a bag and used it in a pasta sauce; it has mussels, squid rings, and octopus, among other types of seafood. While the squid rings were tender, everything else seemed pretty much too chewy to properly enjoy.

Any recommendations?

Do I need to cook it longer, cook parts of it longer?

How should I use it, or is this all I can expect from frozen mixed seafood?

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