gastronomic or what - Posted on 2007-10-03 17:03:23
the_ox 1300cc Superstar
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BARBECUED MUSSELS WITH SPICY DIP
2 lb. mussels
1 jar prepared salsa, taco, or hot pepper sauce
Charcoal grill or hibachi
Rinse mussels with ice cold water and remove beard. Discard any wide open mussel that does not shut or move when the shell is tapped.
Place the mussels on the grill in one even layer, 4 inches above the hot coals, and cook 5 minutes. Mussels cook in their own juices and some may cook faster than others. To avoid over cooking, remove them as they pop open, and the meat firms up and pulls away from the shell.
The mussels will have a delicious smoked flavor, and are great when dipped in salsa or taco sauce or in melted butter with a hot pepper sauce.
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Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, beer in the other, body thoroughly used up, totally worn out and screaming
gastronomic or what - Posted on 2007-10-03 18:12:23
the_ox 1300cc Superstar
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CONWY MUSSLES
1kg Mussels
1 onion – finely sliced
2 garlic cloves – finely sliced
25g butter
1 red pepper – cubed and de-seeded
2 mourges sausages
2 tablespoon honey
½ juice lime
½ bottle of beer
1 teaspoon Dijon mustard
Pinch of pepper
Pinch of salt
½ Savoy cabbage – finely sliced
METHOD
Fry onion and garlic in the butter until onion has softened.
Add red pepper and cook for a few minutes to soften.
Add sausage and cook for about 5 minutes until sausage has cooked.
Add beer, lime juice, honey, mustard and a pinch of salt and pepper and cook for 2-3 minutes.
Add mussels and cabbage and place a lid on pan and leave to cook until mussels have opened about 5-6 minutes.
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Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, beer in the other, body thoroughly used up, totally worn out and screaming
gastronomic or what - Posted on 2007-10-03 18:15:27
the_ox 1300cc Superstar
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Steamed Mussels with Organic Green Onions
& Micro Beer Broth
2 T olive oil
30 mussels, cleaned
2 T chopped shallot
2 T chopped garlic
Handful of chopped herbs - such as basil, thyme, rosemary
2 oz lemon juice
4 oz white wine
½ cup (total) julienned celery, carrot, and onion
4 oz butter
12 oz dark beer
salt & pepper
2 T extra virgin olive oil
Have all ingredients chopped and measured before you begin cooking.
Heat oil in large pan until very hot. Add mussels. Rapidly add remaining ingredients (through beer) in the order in which they are listed. Cover immediately and steam just until the mussels open (about 2 minutes).
Divide between 2 serving bowls. Drizzle with extra virgin olive oil and salt and pepper to taste.
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Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, beer in the other, body thoroughly used up, totally worn out and screaming
gastronomic or what - Posted on 2007-10-03 18:19:24
the_ox 1300cc Superstar
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* 2 lb. large black mussels
* 1/4 C. olive oil
* 1/3 C. water
* (to taste) salt and pepper
* 2 C. bread crumbs
* 4 Tbsp. grated Pecorino Romano cheese
* 3 garlic cloves, finely minced
* 2 Tbsp. Italian flat leaf parsley, chopped
* 1 tsp. crushed red chili
* 12 fresh pear tomatoes, chopped
Directions
Scrub the mussels with a brush, and pull off beards if necessary. Prepare a fry pan with a tight fitting lid that is large enough to hold all the mussels. Add 3-4 Tbsp. olive oil, water, salt, and pepper. Cover pan; let mussels steam over medium heat to open.
Meanwhile, combine breadcrumbs, cheese, garlic, parsley, and chili. Set aside.
Preheat oven to 375 degrees (F). Remove mussels from pan to cool and reserve cooking liquid. Discard any unopened mussels. Open shells of remaining mussles and pull mussels from shell. Do not break shells apart.
Lay shells flat across a rimmed baking sheet and place one mussel in each shell. Cover mussel with 1 Tbsp. stuffing mixture and 1 Tbsp. chopped tomatoes. Sprinkle with chopped parsley. Drizzle with olive oil and remaining liquid from steam process to moisten breadcrumbs. Bake until golden brown, about 15-20 minutes. Serve hot.
After all that I fekkin hate them, but ex used to love them. Have tried all the above and she loved them.
cheers
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Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, beer in the other, body thoroughly used up, totally worn out and screaming
gastronomic or what - Posted on 2007-10-04 09:03:49
Roeby 1300cc Superstar
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shame u r on about cooking mussels ........ it all sounded great until u added them yuuuucccckkkkkkkkkkkkkkkkk!!
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Never Ride Faster Than Your Guardian Angel Can Fly
gastronomic or what - Posted on 2007-10-04 09:33:22
gfisher 1300cc Superstar
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All seafood is great for your libido roebs, not just oysters, try them.
My own way is simply steamed in white wine and garlic then add chopped tomatoes and herbs. eat with lots of good bread.
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and your point is................?
gastronomic or what - Posted on 2007-10-04 15:20:01
Kawaha 1300cc Superstar
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Tut now look what you have done! Oxy's gone off on one! heh heh
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gastronomic or what - Posted on 2007-10-04 16:10:43
adz 1300cc Superstar
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My two favourite mussle treats are, smoked mussels from the loch fyne sea food shop, ok this requires a smoke house but trust me its worth building one for, and mussles with green pepper and black bean sauce from my local chinese take away.
as for cooking them, boiled in a pot on a camp fire on the banks of some remote sea loch up north !! Nice !!
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gastronomic or what - Posted on 2007-10-04 16:40:39
rsvar7 1300cc Superstar
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cheers mr ox floyd and on a loch in scotland sounds cool ill have to drag duc back up there ,.......couldnt do oysters everyday like roebs does tho pmsl
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grab em by the danglies..and lets go for it...ding dong
gastronomic or what - Posted on 2007-10-04 19:22:22
the_ox 1300cc Superstar
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Now now vesty, a question was asked wasnt it?
xxxxx
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Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, beer in the other, body thoroughly used up, totally worn out and screaming
gastronomic or what - Posted on 2007-10-05 09:04:23
Roeby 1300cc Superstar
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errrrr you'll not get me eatting those slippery little suckers rsv ......... i hate all sea food its slimy, smelly and u r just eatting a whole dead body.... euugghhhhhhh the thought in itself is revolting!
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Never Ride Faster Than Your Guardian Angel Can Fly
gastronomic or what - Posted on 2007-10-05 09:09:48
adz 1300cc Superstar
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Lol Robes, i never thought of it quite that way before, as eating a whole dead body lol, now dont put me off my sea food, I love it all !! Except jellyed eels that is, never tried em right enough but dont like the idea of eatin them either yyyuuucckkk !!!
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gastronomic or what - Posted on 2007-10-05 10:19:10
gfisher 1300cc Superstar
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the trich is to eat the oysters freshly shelled and still alive.
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and your point is................?
gastronomic or what - Posted on 2007-10-05 13:52:30
adz 1300cc Superstar
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oh steady there bud !!!!
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gastronomic or what - Posted on 2007-10-05 14:31:10
Roeby 1300cc Superstar
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ALIVE!!!!!!!!!!!!!!!! arggghhhhh they might make themselves at home in your tummy and make babies and pooh and wee in there too!!!!!!!! oh no thank you very much!
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Never Ride Faster Than Your Guardian Angel Can Fly
gastronomic or what - Posted on 2007-10-03 16:37:26
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gastronomic or what - Posted on 2007-10-04 16:10:43
gastronomic or what - Posted on 2007-10-05 09:09:48
