Some ideas for mussels, please
cathyxyz
imported New Zealand mussels - frozen - in half-shell.
There was a really nice mussel soup recipe in a recent thread on Dutch
cooking, but it's too hot here for soup at the moment. (30 deg C - as I
type this).
I usually do mussels with a white wine, cream and garlic sauce - but we
are up for something different...
Any other suggestions?
TIA
--
Cheers
Cathy(xyz)
kilikini
"cathyxyz" <cath...@mailinator.com> wrote in message
news:n0ga13-...@deathstar.mt.hs.co.za...
Ooooooh, why not do mussels marinara?
kili
Shaun aRe
White wine, tomatoes, onion, garlic, fennel, black pepper, maybe a little by
way of fresh herbs too... ?
Shaun aRe
cathyxyz
That's not a bad option, kili... it's on the short list :)
Cheers
Cathy(xyz)
cathyxyz
That's not a bad option, kili... it's on the short list (of one) :)
Cheers
Cathy(xyz)
cathyxyz
Shaun aRe wrote:
>
> White wine, tomatoes, onion, garlic, fennel, black pepper, maybe a little by
> way of fresh herbs too... ?
Have you been talking to kili? <chuckle> We have most of the fresh
ingredients you mention.... fresh basil is the main problem - our basil
is a bit, um, tired at this time of year... anyhoo, DH suggested
coriander leaves instead - that we have!!
Thanks, Shaun
Cheers
Cathy(xyz) - who wonders why there were no chillies mentioned ;)
Nathalie Chiva
White wine, cream and curry sauce.
Or you could try a "tielle" (French recipe from the town of Sčte),
you'll find a recipe there (thet recipe uses octopus, but it's also
traditional to use mussels):
http://www.ot-sete.fr/index.php3?langue=en&id_gmenu=3876&code_menu=re7&id_art=18640#a_18640
Actually there is a "cousin" Italian recipe called "tiella", which is
delicious:
http://www.italianrecipes.ws/puglia/ricette_recipes/puglia_002_tiella_with_rice_potatoes_and_mussels.shtml
cathyxyz
Nathalie Chiva wrote:
>
> White wine, cream and curry sauce.
> Or you could try a "tielle" (French recipe from the town of Sète),
> you'll find a recipe there (thet recipe uses octopus, but it's also
> traditional to use mussels):
> http://www.ot-sete.fr/index.php3?langue=en&id_gmenu=3876&code_menu=re7&id_art=18640#a_18640
> Actually there is a "cousin" Italian recipe called "tiella", which is
> delicious:
> http://www.italianrecipes.ws/puglia/ricette_recipes/puglia_002_tiella_with_rice_potatoes_and_mussels.shtml
Thanks Nathalie. Much appreciated!
Cheers
Cathy(xyz)
kilikini
Anything I can do to help! LOL.
kili
kilikini
"Nathalie Chiva" <Nathalie.Ch...@gmail.com.invalid> wrote in message
news:pe75k1d9dfghui6dr...@4ax.com...
> On Tue, 04 Oct 2005 16:28:13 +0200, cathyxyz
> <cath...@mailinator.com> wrote:
>
> >Well, DH discovered a new fishmongers today and he came home with some
> >imported New Zealand mussels - frozen - in half-shell.
> >
> >There was a really nice mussel soup recipe in a recent thread on Dutch
> >cooking, but it's too hot here for soup at the moment. (30 deg C - as I
> >type this).
> >
> >I usually do mussels with a white wine, cream and garlic sauce - but we
> >are up for something different...
> >
> >Any other suggestions?
>
> White wine, cream and curry sauce.
Oh yeah, curry would be awesome!
kili
OmManiPadmeOmelet
cathyxyz <cath...@mailinator.com> wrote:
Paella???
http://www.google.com/search?hl=en&ie=ISO-8859-1&q=paella
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
Dimitri
kilikini
"OmManiPadmeOmelet" <Ome...@brokenegz.com> wrote in message
news:Omelet-297984....@corp.supernews.com...
> In article <n0ga13-...@deathstar.mt.hs.co.za>,
> cathyxyz <cath...@mailinator.com> wrote:
>
> > Well, DH discovered a new fishmongers today and he came home with some
> > imported New Zealand mussels - frozen - in half-shell.
> >
> > There was a really nice mussel soup recipe in a recent thread on Dutch
> > cooking, but it's too hot here for soup at the moment. (30 deg C - as I
> > type this).
> >
> > I usually do mussels with a white wine, cream and garlic sauce - but we
> > are up for something different...
> >
> > Any other suggestions?
> >
> > TIA
>
> Paella???
>
> http://www.google.com/search?hl=en&ie=ISO-8859-1&q=paella
> --
> Om.
>
Oh, that's a great suggestion!
kili
cathyxyz
Dimitri wrote:
> http://www.angelfire.com/on4/zambalesforum/grilled_mussels.htm
>
> Dimitri
This looks really good. Thanks, Dimitri.
Cheers
Cathy(xyz) - drooling...
Steve in Virginia
Tielle) is definately on Saturday's dinner menu, with orzo, and a
bottle of viognier.
Thanks for the link,
Steve
OmManiPadmeOmelet
"kilikini" <kili...@NOSPAMtampabay.rr.com> wrote:
It's what my sister always did with them. :-)
barry...@yahoo.com
Turks practically specialize in mussels (and you can celebrate the
beginning of the accession talks). Search for midye dolmasi
(alternatively, midye dolma) -- stuffed mussels, or midye tavasi (midye
tava) -- batter fried mussels.
Victor Sack
> Any other suggestions?
Here is a favourite recipe of mine. It's from the rec.food.cooking
Cook.Book, p. 86.
Mussels Düsseldorf style
8 3/4 pounds (4 kg) mussels
1/2 litre (1/2 quart) dry white wine
2 carrots
1/2 celery root
4 medium-sized onions
2 cloves garlic
2 bay leaves
8 juniper berries
1 teaspoon freshly ground black pepper
1 teaspoon salt
Rinse the mussels multiple times, perhaps letting them lie in water for
a while, shedding any sand. Wash them carefully again in running water,
using a stiff brush. Throw away any that remain open. Beard the
mussels. Bring the wine to boil in a large pot. Meanwhile, chop finely
the carrots, celery root, onions, and garlic and put everything together
with the bay leaves, juniper berries, pepper and salt into the pot with
the wine. Cook for 10 minutes. Now add the mussels and cook, covered,
for 5 minutes, shaking the pot from time to time. Discard any mussels
that remain closed. Serve the mussels in the broth, with black rye
bread or pumpernickel, and butter.
Also consider the sauce-poulette recipe from from 'Bistro Cooking' by
Patricia Wells. She suggests drinking the same wine used in cooking the
mussels.
Victor
Moules Sauce Poulette Chez Toutoune
Chez Toutoune's Mussels with Cream Sauce
2 large egg yolks
1/2 cup (12.5 cl) crème fraîche (see below) or heavy cream
2 pounds (1 kg) fresh mussels
3 tablespoons (1 1/2 ounces; 45 g) unsalted butter
2 shallots, finely minced
1 cup (25 cl) dry white wine, such as Muscadet or a white Graves
2 teaspoons fresh thyme leaves
Freshly ground black pepper
2 tablespoons minced fresh parsley
1. Preheat the oven to 225°F (105°C). Warm 4 soup bowls and a large
soup tureen in the oven.
2. Combine the egg yolks and crème fraîche in a small bowl, and whisk
until well blended. Set aside.
3. Thoroughly scrub the mussels and rinse with several changes of cold
water. Beard the mussels. (Do not beard the mussels in advance, or
they will die and spoil.)
4. Melt the butter in a non-reactive large skillet over medium heat.
Add the shallots and cook just until soft and translucent, about 2
minutes. Add the mussels, wine, and thyme. Increase the heat to high,
cover, and cook, stirring from time to time, 3 to 4 minutes. Do not
overcook, or the mussels will become tough.
5. Remove from the heat. Using a slotted spoon, scoop out the mussels
and place the cooked mussels in their shells in the warmed soup tureen.
Discard any mussels that do not open. Cover the tureen and place in the
warm oven.
6. Strain the mussels cooking liquid through several thicknesses of
dampened cheesecloth. Return the mussel cooking liquid to the skillet
(be sure to wipe it out first, to remove any traces of sand from the
mussels), then whisk in the crème fraîche and egg yolk mixture. Reheat
the sauce gently, without boiling. Pour over the cooked mussels.
Sprinkle generously with pepper and the parsley and serve.
Yield: 4 servings
Crème Fraîche
2 cups (50 cl) heavy cream
2 tablespoons buttermilk
1. Thoroughly mix the cream and buttermilk in a medium-size bowl.
Cover with plastic wrap and let stand at room temperature overnight or
until fairly thick.
2. Cover tightly and refrigerate at least 4 hours to thicken it even
ore. The cream may be stored for several days, as the tangy flavor
continues to develop.
Yield: 2 cups (50 cl)
Victor
cathyxyz
> cathyxyz <cath...@mailinator.com> wrote:
>
>
>>Any other suggestions?
>
>
> Here is a favourite recipe of mine. It's from the rec.food.cooking
> Cook.Book, p. 86.
>
> Mussels Düsseldorf style
<snipped recipes>
Thanks Victor (and everyone else for your suggestions) - Wow, 4kg of
mussels....Will have to pull this one out when we have the army over for
dinner ;) But I have added quite a few recipes to the collection...
Unfortunately only saw some of them after the fact, but will come in
handy "next time".
Anyhoo, we eventually settled for this recipe (sorta, kinda).
Mussels in hot spicy sauce
1kg mussels, cleaned and beards removed
3 tablespoons oil
2 teaspoons of chopped fresh ginger root
1 finely chopped shallot
2 cloves fresh garlic – crushed
1 green pepper – seeded and chopped
2 red chilies – seeded and chopped
2 teaspoons of dry sherry
½-1 teaspoon of red curry paste
2 tablespoons hoisin sauce
1 tablespoon light soy sauce
1½ teaspoons sugar
1 teaspoon sesame oil
salt and pepper
Heat the oil in a large pan, add the shallot, ginger and garlic and
sauté for about 2 minutes. Add the chilies and green pepper and cook for
a further 3 minutes. Add the sherry, curry paste, hoisin sauce and the
mussels and stir.
Cover and cook for 5-8 minutes, or until all the mussels have opened,
shaking occasionally. (Discard any mussels that have not opened).
(Personal note: We had frozen, cleaned mussels in the half-shell - so
this bit did not exactly apply - but we cooked them for about 8 minutes
and they were done)
Once the mussels are cooked, add the light soy sauce, sugar and salt and
pepper to taste, then stir. Finally, drizzle the sesame oil over the
mussels. Serve with steamed rice.
DH said we could have added a bit more curry paste, and of course a bit
more sherry went in than was suggested ;) but on the whole it turned out
well. Thanks again, everyone.
--
Cheers
Cathy(xyz)
Kathy in NZ
<cath...@mailinator.com> wrote:
If the mussels weren't too expensive, mussel fritters.
I often buy mussels here in NZ. They're sold fresh in the supermarket,
quite cheap. But if they cost you quite a bit you don't want to drown
out the taste of the mussels, so I suggest something simple. Being
already shelled and frozen, most of the "steaming to open" recipes are
unnecessary. However, mussels in a light wine sauce with fresh bread
to mop up juices is always nice.
MUSSEL FRITTERS
(quantity of flour depends on how many mussels you have. You want it
to be heavy on mussels)
Mince mussels (not too fine)
4 Tbsp flour
1/2 tsp salt
pepper
1 egg
1/2 tssp baking powder
milk to mix to thick batter
Add mussels to fritter mixture
Heat oil in frypan. Drop spoonfuls in hot oil, cook till bottom browns
and top is set, turn and fry other side.
cathyxyz
>
> If the mussels weren't too expensive, mussel fritters.
>
> I often buy mussels here in NZ. They're sold fresh in the supermarket,
> quite cheap. But if they cost you quite a bit you don't want to drown
> out the taste of the mussels, so I suggest something simple. Being
> already shelled and frozen, most of the "steaming to open" recipes are
> unnecessary. However, mussels in a light wine sauce with fresh bread
> to mop up juices is always nice.
>
> MUSSEL FRITTERS
> (quantity of flour depends on how many mussels you have. You want it
> to be heavy on mussels)
>
> Mince mussels (not too fine)
>
> 4 Tbsp flour
> 1/2 tsp salt
> pepper
> 1 egg
> 1/2 tssp baking powder
> milk to mix to thick batter
>
> Add mussels to fritter mixture
>
> Heat oil in frypan. Drop spoonfuls in hot oil, cook till bottom browns
> and top is set, turn and fry other side.
Hi Kathy,
I don't think the mussels were too expensive (for an import). They
worked out to .... <Cathy does some calculations> .... the equivalent of
NZ$9 per kilo. Would you consider that expensive? Obviously the "local"
mussels are quite a bit cheaper, but we wanted to try the NZ ones -
which were very nice. We will give your recipe a try sometime, thanks.
Anyway, we are trying a new recipe for chicken and orange stir-fry
tonight... if it works out I'll post the recipe!
--
Cheers
Cathy(xyz) in South Africa ;)
Shaun aRe
>
> Shaun aRe wrote:
>
> >
> > White wine, tomatoes, onion, garlic, fennel, black pepper, maybe a
little by
> > way of fresh herbs too... ?
>
> Have you been talking to kili? <chuckle>
Heheheheh, nope, and there were no replies visible to me when I sent
either...
> We have most of the fresh
> ingredients you mention.... fresh basil is the main problem - our basil
> is a bit, um, tired at this time of year... anyhoo, DH suggested
> coriander leaves instead - that we have!!
> Thanks, Shaun
No problem, but not too sure about the coriander, personally, not with
fennel...
> Cheers
> Cathy(xyz) - who wonders why there were no chillies mentioned ;)
Because the recipe wasn't for me! I'd maybe add some *small* amount of
either finely minced, fruity flavoured chile, or a good pinch of hot (not
smoked!) paprika...
Shaun aRe
Victor Sack
> Wow, 4kg of
> mussels....Will have to pull this one out when we have the army over for
> dinner ;)
Ha! Serves 4 persons who love mussels, easily. It's the total weight,
including the (to-be-discarded) shells. Okay, even if the persons in
question are little skinny old ladies only taking o few bites of this
and that, eight of 'em, say, will manage it easily enough. Hardly an
army. :-)
Victor
Kathy in NZ
<cath...@mailinator.com> wrote:
>Hi Kathy,
>
>I don't think the mussels were too expensive (for an import). They
>worked out to .... <Cathy does some calculations> .... the equivalent of
>NZ$9 per kilo. Would you consider that expensive? Obviously the "local"
>mussels are quite a bit cheaper, but we wanted to try the NZ ones -
>which were very nice. We will give your recipe a try sometime, thanks.
>
>Anyway, we are trying a new recipe for chicken and orange stir-fry
>tonight... if it works out I'll post the recipe!
>
>--
>Cheers
>Cathy(xyz) in South Africa ;)
That doesn't sound too bad. I can't quote what I pay for fresh ones
right now. That recipe for mussel fritters I gave you was more comfort
food than gourmet. I do love mussel soup though, and if you want that
recipe, email me at katrob at xtra co nz You'll work out how to get
that address correct
cathyxyz
Kathy in NZ wrote:
>
>
> I do love mussel soup though, and if you want that
Thanks Kathy. Will do.
Cheers
Cathy(xyz)
cathyxyz
LOL
--
Cheers
Cathy(xyz) - not-as-skinny-as-I-would-to-be-oldish-lady
Arri London
Absolutely. A 2 kg bag of mussels is one serving for me; with frites and
beer of course.