I typically get mussels and steam them with water -- then gorge.
I went to a French restaurant where they are steamed with white wine and also served with a broth -- seemed like chicken (I didn't ask) and it made an interesting flavor to dip them into the broth.
I thought I might try that at home ---- just wondering if there are any variations on that (e.g., seasonings, etc.) you guys might suggest.
TIA!
-- The generation that used acid to escape reality is now using antacid to deal with reality http://www.dwacon.com
"DWACON" <[email hidden]> wrote in message news:jW37g.50868$k%3.43458@dukeread12...
Quoted message said:
I typically get mussels and steam them with water -- then gorge.
I went to a French restaurant where they are steamed with white wine and also served with a broth -- seemed like chicken (I didn't ask) and it made an interesting flavor to dip them into the broth.
I thought I might try that at home ---- just wondering if there are any variations on that (e.g., seasonings, etc.) you guys might suggest.
I typically get mussels and steam them with water -- then gorge.
I went to a French restaurant where they are steamed with white wine and also served with a broth -- seemed like chicken (I didn't ask) and it made an interesting flavor to dip them into the broth.
I thought I might try that at home ---- just wondering if there are any variations on that (e.g., seasonings, etc.) you guys might suggest.
I typically get mussels and steam them with water -- then gorge.
I went to a French restaurant where they are steamed with white wine and also served with a broth -- seemed like chicken (I didn't ask) and it made an interesting flavor to dip them into the broth.
I thought I might try that at home ---- just wondering if there are any variations on that (e.g., seasonings, etc.) you guys might suggest.
TIA!
--
White wine, garlic, roasted red peppers and andouille.
I typically get mussels and steam them with water -- then gorge.
I went to a French restaurant where they are steamed with white wine and also served with a broth -- seemed like chicken (I didn't ask) and it made an interesting flavor to dip them into the broth.
I thought I might try that at home ---- just wondering if there are any variations on that (e.g., seasonings, etc.) you guys might suggest.
I typically get mussels and steam them with water -- then gorge.
I went to a French restaurant where they are steamed with white wine and also served with a broth -- seemed like chicken (I didn't ask) and it made an interesting flavor to dip them into the broth.
I thought I might try that at home ---- just wondering if there are any variations on that (e.g., seasonings, etc.) you guys might suggest.
TIA!
Add to the wine: garlic, ginger, chilies or chili paste, sesame oil, light soy sauce or... a bit of dry sherry instead of the wine doesn't hurt either
I typically get mussels and steam them with water -- then gorge.
I went to a French restaurant where they are steamed with white wine and also served with a broth -- seemed like chicken (I didn't ask) and it made an interesting flavor to dip them into the broth.
I thought I might try that at home ---- just wondering if there are any variations on that (e.g., seasonings, etc.) you guys might suggest.
TIA!
My favorite mussels are at a restaurant that steams them with butter, garlic and a bit of fennel bulb. It's a lovely combination.
I thought I might try that at home ---- just wondering if there are any variations on that (e.g., seasonings, etc.) you guys might suggest.
All the other answers sound real tasty, specially the fennel. The way I do it when I get a good batch of mussels and little necks is simplicity itself. I saw it prepared by a buncha CCA students at a seafood festival and tried it myself. It's great and uses the natural broth from the clams instead of screwing it up with dead chickens.
Basically, it's just simple case of sauteeing them. Take some butter, garlic and shallots and start a saute in a large skillet. After a minute or so, turn heat to high and add the cleaned bivalves. Get the heat a goin' and the bv's a cookin' with an occasional skillet toss. When the bv's shells start opening and the temp is good, add white wine. Toss a few more times, mixing the bv juices, butter, and wine, making sure the bv's are done, then finish with some parsely or other herb, toss a couple times more and plate. Serve with a good sourdough and a glass of wine. To die for!
"DWACON" <[email hidden]> wrote in message news:jW37g.50868$k%3.43458@dukeread12... :I typically get mussels and steam them with water -- then gorge. : : I went to a French restaurant where they are steamed with white wine and : also served with a broth -- seemed like chicken (I didn't ask) and it made : an interesting flavor to dip them into the broth. : : I thought I might try that at home ---- just wondering if there are any : variations on that (e.g., seasonings, etc.) you guys might suggest. : : TIA!
Not a variation on above but a superb way to do them
1 tblsp butter 1 tblsp onions (chopped) 1 clove garlic (crushed) 6-12 fresh mussels (depends on size, prise them open and add raw) 4 oyster piece of fish (fillet) 1 tsp curry powder (Can use Thai Green Curry paste for a change) spring onions 1/2 banana (sliced) 1 cup cooked rice 3/4 cup coconut cream (Kara Brand if you can get it)
Panfry onions & garlic in butter add seafood and sauté for 2 mins. (Don't over cook seafood) add curry powder & coconut cream and mix into seafood. Lastly add spring onions and banana. Serve over rice. The above is really for a 1 person dish.
6-12 fresh mussels (depends on size, prise them open and add raw) 4 oyster piece of fish (fillet) 1 tsp curry powder (Can use Thai Green Curry paste for a change) spring onions 1/2 banana (sliced) 1 cup cooked rice 3/4 cup coconut cream (Kara Brand if you can get it)
I typically get mussels and steam them with water -- then gorge.
I went to a French restaurant where they are steamed with white wine and also served with a broth -- seemed like chicken (I didn't ask) and it made an interesting flavor to dip them into the broth.
I thought I might try that at home ---- just wondering if there are any variations on that (e.g., seasonings, etc.) you guys might suggest.
White wine, garlic, a can of tomatoes. I don't usually like hot mussels but when my brother prepared them like that I gorged on them.
"Sheldon" <[email hidden]> wrote in message news:[email hidden]... : : Frenchy wrote: : > : > 6-12 fresh mussels (depends on size, prise them open and add raw) : > 4 oyster : > piece of fish (fillet) : > 1 tsp curry powder (Can use Thai Green Curry paste for a change) : > spring onions : > 1/2 banana (sliced) : > 1 cup cooked rice : > 3/4 cup coconut cream (Kara Brand if you can get it) : : Taste in ASS disease! : : Sheldon
Nope, it is quite delicate in flavour and is a signature dish at a local seafood restaurant, of course using large New Zealand Green lipped mussles and only 4 of those are needed.
"notbob" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
DWACON said:
I thought I might try that at home ---- just wondering if there are any variations on that (e.g., seasonings, etc.) you guys might suggest.
All the other answers sound real tasty, specially the fennel. The way I do it when I get a good batch of mussels and little necks is simplicity itself. I saw it prepared by a buncha CCA students at a seafood festival and tried it myself. It's great and uses the natural broth from the clams instead of screwing it up with dead chickens.
Basically, it's just simple case of sauteeing them. Take some butter, garlic and shallots and start a saute in a large skillet. After a minute or so, turn heat to high and add the cleaned bivalves. Get the heat a goin' and the bv's a cookin' with an occasional skillet toss. When the bv's shells start opening and the temp is good, add white wine. Toss a few more times, mixing the bv juices, butter, and wine, making sure the bv's are done, then finish with some parsely or other herb, toss a couple times more and plate. Serve with a good sourdough and a glass of wine. To die for!
Wow... tons of great responses but this one is a must-try. Good think I got my new caphalon pan to try!
"Frenchy" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"Sheldon" <[email hidden]> wrote in message news:[email hidden]... : : Frenchy wrote: : > : > 6-12 fresh mussels (depends on size, prise them open and add raw) : > 4 oyster : > piece of fish (fillet) : > 1 tsp curry powder (Can use Thai Green Curry paste for a change) : > spring onions : > 1/2 banana (sliced) : > 1 cup cooked rice : > 3/4 cup coconut cream (Kara Brand if you can get it) : : Taste in ASS disease! : : Sheldon
Nope, it is quite delicate in flavour and is a signature dish at a local seafood restaurant, of course using large New Zealand Green lipped mussles and only 4 of those are needed.
Frenchy
Having lived in Singapore -- this sounds like a Malaysian style dish. Thanks!
Basically, it's just simple case of sauteeing them. Take some butter, garlic and shallots and start a saute in a large skillet. After a minute or so, turn heat to high and add the cleaned bivalves. Get the heat a goin' and the bv's a cookin' with an occasional skillet toss. When the bv's shells start opening and the temp is good, add white wine. Toss a few more times, mixing the bv juices, butter, and wine, making sure the bv's are done, then finish with some parsely or other herb, toss a couple times more and plate. Serve with a good sourdough and a glass of wine. To die for!
Wow... tons of great responses but this one is a must-try. Good think I got my new caphalon pan to try!
This is a very popular dish in Belgium and France. In many a cozy little bistro you will find groups of people huddled around bowls of mussels, dipping bread in the broth, eating fries on the side, and washing it all down with a beer or wine. A great combination, and easily done at home (although in my house, we make the "fries" by roasting them in the oven).
Google for "Moules Mariniere" and you will get lots of hits.
I typically get mussels and steam them with water -- then gorge.
I went to a French restaurant where they are steamed with white wine and also served with a broth -- seemed like chicken (I didn't ask) and it made an interesting flavor to dip them into the broth.
I thought I might try that at home ---- just wondering if there are any variations on that (e.g., seasonings, etc.) you guys might suggest.
TIA!
I had "fire roasted" mussels last week, which were delicious. They were probably set in a half inch or so of wine, garlic (of course) and there was definitely salt because I saw it on the mussel shells. W/O watching how they were cooked, I'm assuming they went into a hot oven or maybe it was a pizza oven with a real fire. --
Ham and eggs. A day's work for a chicken, a lifetime commitment for a pig.
I typically get mussels and steam them with water -- then gorge.
I went to a French restaurant where they are steamed with white wine and also served with a broth -- seemed like chicken (I didn't ask) and it made an interesting flavor to dip them into the broth.
I thought I might try that at home ---- just wondering if there are any variations on that (e.g., seasonings, etc.) you guys might suggest.
TIA!
My favorite mussels are at a restaurant that steams them with butter, garlic and a bit of fennel bulb. It's a lovely combination.
gloria p
I was going to suggest steaming over white wine and then adding butter and garlic to the "sauce". I've never used fennel; it sounds intriguing.
