Has anyone had any experience with eating steamed mussels with a band? I would love to try them but I fear that they are too rubbery. I have a similar fear with clams. I recently had an oyster and everything was fine but that was raw. Any thoughts here?

Thanks.

Has anyone had any experience with eating steamed mussels with a band? I would love to try them but I fear that they are too rubbery. I have a similar fear with clams. I recently had an oyster and everything was fine but that was raw. Any thoughts here?

Thanks.

I've eaten steamed mussels, also calamari without any problems.As a matter of fact, if I'm going to eat Italian , I love linguini pescatore with mussels,shrimp& scallops. YUM.

My worst PB ever, one that lasted several hours and nearly had me in the ER was on calamari. I used to love mussels too and I would eat oysters occasionally but those two foods are not meant to be chewed to mush! if you can taste all the various organs and bits of guts in them, they make you gag, urgh. And they're STILL often rubbery so I steered clear since I found them disgusting if chewed well.

Scallops, prawns, shrimps I have no trouble with.

Just saw this recipe at Bariatric Eating website., Maybe it will help, Most italian restaurants will usually have this or variation of this on their menu.

Seafood in Tomato - Fra Diavola When we traveled to San Francisco for the bariatric surgeons’ convention, we sampled lots of fresh local seafood served simmered in traditional tomato based sauces such as this one. You can use mussels and shrimp as I have chosen for this version, or create your own favorite, using scallops, crab, or even a whole fish filet or cubes of a firm fish such as swordfish or mahi. I serve this delectable seafood and sauce in a deep bowl with a sprinkle of flat leaf parsley and plenty of crusty sourdough for the family.

12 garlic cloves, chopped (about 1/3 cup)

1 teaspoon crushed red pepper flakes

1/4 cup olive oil

One 28-ounce can whole tomatoes in purée

2 tablespoons tomato paste

½ teaspoon dried oregano

2 teaspoons dried basil

1 cup white wine or chicken broth

Kosher salt and freshly ground black pepper

1 pound mussels

1 pound large shrimp, peeled and cleaned

Cook garlic and red pepper flakes in oil in a deep covered heavy skillet over medium heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with purée, tomato paste, oregano, basil, and wine. Simmer uncovered, stirring occasionally and breaking up tomatoes for 15 to 20 minutes, until sauce is thickened. Season with salt and pepper.

Just before serving, increase heat under sauce to medium high, add shrimp and mussels, cover and cook until mussels are open wide, checking frequently after 3 minutes. (Discard any mussels that remain unopened after 6 minutes.)Serve immediately.

Per serving: Calories 310, fat 16gr, carbs 8.5gr, Protein 28gr

Serves 4

http://www.bariatriceating.com/BErecipes/recipefiles/fish--seafood/seafood-in-tomato--fra-diavola/163/index.html

ugh! i totally agree with you jacqui! some foods are completely ruined when having to chew them to a pulp (especially when they still won't "moosh" no matter how much you chew). it's like you discover all sorts of characteristics of those foods that you never knew were there... and that was not a good thing for me recently with clams. blech.

Never eaten mussels pre or post band. I've eaten calamari. I didn't get stuck but it is one of those foods that aren't as enjoyable anymore because it just doesn't go down very smoothly. I remember the surgeon telling me pre-op that like bread, I probably wouldn't be able to tolerate shrimp. But I can eat it just fine...but then again I can eat bread most of the time too.

I tried eating some of my mom's homemade clam chowder, made with chopped clams, and had the worst stuck episode ever. Very painful. I thought since the clams were chopped I'd be okay, but I wasn't.