Cooking Mussels

[Skillian]

Ok first the mussels are frozen - do they need to be defrosted before I can cook them?

Also I have a little bit of double cream (not much) and some white wine (lots). Not much else in the way of ingredients. Any ideas? I'm getting hungry...

[J'Pol]

We were wondering where he had got to, now it all becomes clear.

Skillian = Hannibal

[Skillian]

Yeah, but the white wine is a poor substitute for chianti.

Muscles = chewy = yum

[J'Pol]

Originally posted by Skillian@30 December 2003 - 20:35
Yeah, but the white wine is a poor substitute for chianti.

Muscles = chewy = yum
http://www.mcbriens.net/liam/img/smilies/badabumdeesh.gif

I love this.

["The Avatar Man"]

what exactly are mussels? :unsure:

[J'Pol]

Is this simple enough Skillian



Ingredients

New Zealand greenlip mussels (in shell) 2 kg

white wine (New Zealand sweet) 200 ml

carrot (small) 1 pc

celery stalk 1 pc

onion (small) 1 pc

spring onion 1 pc

cream 100 ml


Method

1. Wash, peel, wash and finely cut the vegetables into small dice or fine strips

2. Scrub the mussels to remove any dirt, barnacles or hair. Remove the beard (the hairy protuberance that extends from inside the shell) by grasping firmly and pulling

3. Place the mussels in a large pot with the white wine, cover and place on a medium heat (do not add any seasoning)

4. The mussels will cook via steam from the white wine and natural juices, shake every minute or so until all the mussels open. This will take approx. 4 minutes; discard any mussels that do not open.

5. Placing a colander over a bowl, drain the mussels well

6. Pour the cooking liquor into a clean pan and place pot back on stove, bring to a boil and allow to simmer until reduced to 100 - 200 ml, be sure to taste to make sure it is not too salty (a little garlic may be added at this stage)

7. Add the cream, bring to the boil and simmer until cream has thickened to a sauce consistency (this should take approx. 5 minutes)

8. Add the vegetables and place mussels back into sauce, toss well and serve

9. Eat with your fingers and be sure to serve some baguette (French bread) with it to soak up the sauce! Bon appetite!




Chef's Tip



This is a traditional French method of cooking mussels, the classical recipe does not use cream but the mussels are served only with the reduced cooking liquor thickened by whisking in cold butter or other thickening agent: beurre manié.
Do not be tempted to add seasoning of any kind, the mussels will release plenty of salt themselves

[Skillian]

@ The Avatar Man: http://www.hymansseafood.com/images/mussels.jpg

@ JP: Thanks mate, I reckon I could just about manage that :eat:

Do you know if I have to defrost them though?

[J'Pol]

The important thing to remember with mussels is - If It Doesn't Open, Don't Eat It.

[fugley]

I've already mentioned this before but it is relatively delicious if you live in my house.

Here is the recipe for Ukrainian "Cheese on toast" enough to feed two!


Follow closely my step by step guide.

1) Take one slice of bread.

2) Break it into two pieces ( easy to remember cos it's instruction no 2 too)

..............that's it really.......... :blink: