You are using an older browser version. Please use a supported version for the best MSN experience.

Chefs Reveal the 16 Items They Never Buy Frozen

Food & Wine Logo By Clarissa Buch of Food & Wine | Slide 1 of 16: “They just lose so much of that luscious ocean flavor when they are frozen. At this point, your sauce better be good. Even if your sauce is good, now you're just chewing on something rubbery. No one likes a rubbery, bland mussel.” – Matt Wynn, executive chef of Taste Bar

Mussels

“They just lose so much of that luscious ocean flavor when they are frozen. At this point, your sauce better be good. Even if your sauce is good, now you're just chewing on something rubbery. No one likes a rubbery, bland mussel.” – Matt Wynn, executive chef of Taste Bar

© Juhari Muhade/Getty Images

More from Food & Wine

image beaconimage beaconimage beacon