Mussels, not Snails

alzelt said:

Instead of combining the mussels as described in this
recipe, I put two Penn Cove mussels(no shells) in each
well(mussels were lightly steamed, with no spices,until
just opened. Then I put a spoonful of sauce over each. I
then put each dish under the broiler until the butter
melted, started to boil and brown. Serve with plenty of
baguettes.

Heh. I don't go near mussels, but there's this place that
serves mussels in a sherry garlic sauce. WITH garlic bread.
I would stab you with a fork if you tried to stop me from
stealing the bread and garlic sauce.

nancy

alzelt said:

As one who cannot abide the sight of snails on my
dinner table,

wimp

Practice safe eating - always use condiments

One dark day on Usenet said:

I finally found a sauce that I like and decided to combine
it with mussels, which I very much like. FANTASTIC!!!

Instead of combining the mussels as described in this
recipe, I put two Penn Cove mussels(no shells) in each
well(mussels were lightly steamed, with no spices,until
just opened. Then I put a spoonful of sauce over each. I
then put each dish under the broiler until the butter
melted, started to boil and brown. Serve with plenty of
baguettes.

<snip recipe, yum!>

I've had escargot, many years ago, and found them rather
tough. I've never had mussels though -- I wonder if some
fresh butterclams would work instead. Or is that kind of
subsitution sacriligious in the world of seafood..? ;-)

--
J.J. in WA ~ mom, vid gamer, novice cook ~ (COLD to HOT for
e-mail) "Why do my knees feel like the wanna tear up?"
- Carl, ATHF

alzelt <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

As one who cannot abide the sight of snails on my dinner
table, I do admit the smell is most intoxicating. Who
among us can resist the garlic sauce that these uglies are
seen cavorting with in those six-welled snail plates.

I finally found a sauce that I like and decided to combine
it with mussels, which I very much like. FANTASTIC!!!

Instead of combining the mussels as described in this
recipe, I put two Penn Cove mussels(no shells) in each
well(mussels were lightly steamed, with no spices,until
just opened. Then I put a spoonful of sauce over each. I
then put each dish under the broiler until the butter
melted, started to boil and brown. Serve with plenty of
baguettes.

* Exported from MasterCook *

MOULES AU BEURRE D'ESCARGOTS (Mussels with Garlic
Butter)

Recipe By : Parisian Home Cooking, Michael Roberts Serving
Size : 4 Preparation Time :0:00 Categories : Appetizers
Dinner French Main Dish Seafood Shellfish

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 16 cloves
garlic -- peeled
1/2 bunch fresh parsley leaves 6 tablespoons
unsalted butter 2 tablespoons extra virgin olive
oil
1/4 cup Pernod 1 teaspoon salt 1 teaspoon freshly
ground black pepper 3 pounds black mussels --
scrubbed and debearded

Preheat the broiler or preheat the oven to 475°F.

Place the garlic and parsley in a food processor and
process until finely chopped. Add the butter, olive oil,
Pernod, salt, and pepper and pulse until smooth. Scrape
the mixture into a bowl.

Place the mussels in a large roasting pan and distribute
dollops of the butter around the pan. Cover tightly and
place in the oven for 10 minutes, or until the mussels
have opened.

Divide the contents of the roasting pan among four soup or
pasta bowls, discarding any mussels that have not opened.
Serve immediately.

"I can't stand snails of any kind, not land snails, not
sea snails. But I'm crazy for the butter that accompanies
them." Thus pronounced a shopper who was buying a large
sack of shiny black mussels at Marée Daguerre, the fish
stand in the shopping street in the rue Daguerre. This
recipes is for mussels broiled in the butter that usually
accompanies snails. You can cook the mussels in the oven,
covered, or under the broiler. Under the broiler, the
mussels open quicker and the butter sizzles faster,
cooking the garlic. Baked, covered, in the oven, though,
they keep more of the mussel liquor. Either way, it's a
divine way to prepare mussels.

- - - - - - - - - - - - - - - - - -

Ahhgggggggg! Saints perserve us...I'm among the
heathen!!! 😉

In article <DSKDc.150210$Gx4.53650@bgtnsc04-
news.ops.worldnet.att.net>,
[email hidden] says...

Quoted message said:

I finally found a sauce that I like and decided to combine
it with mussels, which I very much like. FANTASTIC!!!

<yummy recipe snipped and saved>

Thanks for sharing that alzelt. I love pernod with seafood
and as I've got a bottle in the house, the only thing I'm
missing is the mussels. Think I'll take a walk to Chinatown
and see if there are any about.
--
Donna A pessimist believes all women are bad. An optimist
hopes they are.

alzelt said:

As one who cannot abide the sight of snails on my dinner
table, I do admit the smell is most intoxicating. Who among
us can resist the garlic sauce that these uglies are seen
cavorting with in those six-welled snail plates.

I finally found a sauce that I like and decided to combine
it with mussels, which I very much like. FANTASTIC!!!

Instead of combining the mussels as described in this
recipe, I put two Penn Cove mussels(no shells) in each
well(mussels were lightly steamed, with no spices,until
just opened. Then I put a spoonful of sauce over each. I
then put each dish under the broiler until the butter
melted, started to boil and brown. Serve with plenty of
baguettes.

* Exported from MasterCook *

MOULES AU BEURRE D'ESCARGOTS (Mussels with Garlic
Butter)

Recipe By : Parisian Home Cooking, Michael Roberts Serving
Size : 4 Preparation Time :0:00 Categories : Appetizers
Dinner French Main Dish Seafood Shellfish

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 16 cloves
garlic -- peeled
1/2 bunch fresh parsley leaves 6 tablespoons unsalted
butter 2 tablespoons extra virgin olive oil
1/4 cup Pernod 1 teaspoon salt 1 teaspoon freshly
ground black pepper 3 pounds black mussels --
scrubbed and debearded

Preheat the broiler or preheat the oven to 475°F.

Place the garlic and parsley in a food processor and
process until finely chopped. Add the butter, olive oil,
Pernod, salt, and pepper and pulse until smooth. Scrape the
mixture into a bowl.

Place the mussels in a large roasting pan and distribute
dollops of the butter around the pan. Cover tightly and
place in the oven for 10 minutes, or until the mussels
have opened.

Divide the contents of the roasting pan among four soup or
pasta bowls, discarding any mussels that have not opened.
Serve immediately.

"I can't stand snails of any kind, not land snails, not sea
snails. But I'm crazy for the butter that accompanies
them." Thus pronounced a shopper who was buying a large
sack of shiny black mussels at Marée Daguerre, the fish
stand in the shopping street in the rue Daguerre. This
recipes is for mussels broiled in the butter that usually
accompanies snails. You can cook the mussels in the oven,
covered, or under the broiler. Under the broiler, the
mussels open quicker and the butter sizzles faster, cooking
the garlic. Baked, covered, in the oven, though, they keep
more of the mussel liquor. Either way, it's a divine way to
prepare mussels.

- - - - - - - - - - - - - - - - - -

Thank you. THis sounds very appealing, and I intend to try
it. But, I don't understand the objection to snails. They
are molluscs, as are the mussels.

Rodney Myrvaagnes Opinionated old geezer

Brutal dictators are routinely reelected by 90+% margins.
Only in a truly advanced democracy can one win an election
by a negative 600,000 votes.

alzelt said:

As one who cannot abide the sight of snails on my dinner
table, I do admit the smell is most intoxicating. Who
among us can resist the garlic sauce that these uglies are
seen cavorting with in those six-welled snail plates.

Most of the time, the snails are canned and consequently
rubbery and pointless, except as a vehicle for said sauce.
However, occasionally, when they are prepared from scratch,
they can be sublime. Doesn't happen often, though, at least
in my experience.

Quoted message said:

I finally found a sauce that I like and decided to combine
it with mussels, which I very much like. FANTASTIC!!!

Indeed. Garlic and parsley is always great.

Right now, my favourite mussels preparation is the one with
sauce poulette, though. I especially liked the one I had at
the Jubilee bistro in Manhattan last March. Their version
was made with creamy chicken broth, mushrooms, chives, and
white truffle.

Victor

On Sun, 27 Jun 2004 22:28:26 -0400, Nancy Young <[email hidden]>

Quoted message said:

alzelt said:

Instead of combining the mussels as described in this
recipe, I put two Penn Cove mussels(no shells) in each
well(mussels were lightly steamed, with no spices,until
just opened. Then I put a spoonful of sauce over each. I
then put each dish under the broiler until the butter
melted, started to boil and brown. Serve with plenty of
baguettes.

Heh. I don't go near mussels, but there's this place that
serves mussels in a sherry garlic sauce. WITH garlic bread.
I would stab you with a fork if you tried to stop me from
stealing the bread and garlic sauce.

nancy

Hey - mussels are fabulous done on the barbecue. Have a garlic-butter-cream-
white wine sauce at the ready - and when the mussels have
opened serve them on the half shell with a dollop of the
sauce on top!

[email hidden] (byakee) wrote in message news:<[email hidden]>...

Quoted message said:

One dark day on Usenet, alzelt

Quoted message said:

I finally found a sauce that I like and decided to
combine it with mussels, which I very much like.
FANTASTIC!!!

Instead of combining the mussels as described in this
recipe, I put two Penn Cove mussels(no shells) in each
well(mussels were lightly steamed, with no spices,until
just opened. Then I put a spoonful of sauce over each. I
then put each dish under the broiler until the butter
melted, started to boil and brown. Serve with plenty of
baguettes.

<snip recipe, yum!>

I've had escargot, many years ago, and found them rather
tough. I've never had mussels though -- I wonder if some
fresh butterclams would work instead. Or is that kind of
subsitution sacriligious in the world of seafood..? ;-)

Clams are much milder. In a recipe that works well with
mussels, clams risk getting lost among the flavors. But
that's no reason not to give it a try.

--
Chris Green

"byakee" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

One dark day on Usenet, alzelt

Quoted message said:

I finally found a sauce that I like and decided to
combine it with mussels, which I very much like.
FANTASTIC!!!

Instead of combining the mussels as described in this
recipe, I put two Penn Cove mussels(no shells) in each
well(mussels were lightly steamed, with no spices,until
just opened. Then I put a spoonful of sauce over each. I
then put each dish under the broiler until the butter
melted, started to boil and brown. Serve with plenty of
baguettes.

<snip recipe, yum!>

I've had escargot, many years ago, and found them rather
tough. I've never had mussels though -- I wonder if some
fresh butterclams would work instead. Or is that kind of
subsitution sacriligious in the world of seafood..? ;-)

Nah, clams are great! Snails taste like dirt to me; add as
much garlic as you want and it still tastes like dirty
garlic. Mussels are okay, fishier than clams, but clams?
Oooh la la! (Still not as good as opihi, though. )

kili
--
"Beer, the cause of, and solution to, all of life's problems." - - Homer
Simpson

(byakee) said:

One dark day on Usenet, alzelt

Quoted message said:

I finally found a sauce that I like and decided to
combine it with mussels, which I very much like.
FANTASTIC!!!

Instead of combining the mussels as described in this
recipe, I put two Penn Cove mussels(no shells) in each
well(mussels were lightly steamed, with no spices,until
just opened. Then I put a spoonful of sauce over each. I
then put each dish under the broiler until the butter
melted, started to boil and brown. Serve with plenty of
baguettes.

<snip recipe, yum!>

I've had escargot, many years ago, and found them rather
tough. I've never had mussels though -- I wonder if some
fresh butterclams would work instead. Or is that kind of
subsitution sacriligious in the world of seafood..? ;-)

Nothing is sacriligious at home. If it doesn't please when
done, you can always get a pizza.

The clams here (Long Island Littlenecks, which are young
quahogs) are distinctly different from mussels, both in
flavor and texture. But, that doesn't mean you couldn't
sauce them like that.

I don't know butterclams.

Rodney Myrvaagnes Opinionated old geezer

Brutal dictators are routinely reelected by 90+% margins.
Only in a truly advanced democracy can one win an election
by a negative 600,000 votes.

byakee said:

One dark day on Usenet, alzelt

Quoted message said:

I finally found a sauce that I like and decided to combine
it with mussels, which I very much like. FANTASTIC!!!

Instead of combining the mussels as described in this
recipe, I put two Penn Cove mussels(no shells) in each
well(mussels were lightly steamed, with no spices,until
just opened. Then I put a spoonful of sauce over each. I
then put each dish under the broiler until the butter
melted, started to boil and brown. Serve with plenty of
baguettes.

<snip recipe, yum!>

I've had escargot, many years ago, and found them rather
tough. I've never had mussels though -- I wonder if some
fresh butterclams would work instead. Or is that kind of
subsitution sacriligious in the world of seafood..? ;-)

Clams would also work.
--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener

Rodney Myrvaagnes said:

Quoted message said:

- - - - - - - - - - - - - - - - - -

Thank you. THis sounds very appealing, and I intend to try
it. But, I don't understand the objection to snails. They
are molluscs, as are the mussels.

Rodney Myrvaagnes Opinionated old geezer

And what part of the ocean do they originate?
--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener

Victor Sack said:

alzelt said:

As one who cannot abide the sight of snails on my dinner
table, I do admit the smell is most intoxicating. Who
among us can resist the garlic sauce that these uglies are
seen cavorting with in those six-welled snail plates.

Most of the time, the snails are canned and consequently
rubbery and pointless, except as a vehicle for said sauce.
However, occasionally, when they are prepared from
scratch, they can be sublime. Doesn't happen often,
though, at least in my experience.

Quoted message said:

I finally found a sauce that I like and decided to combine
it with mussels, which I very much like. FANTASTIC!!!

Indeed. Garlic and parsley is always great.

Right now, my favourite mussels preparation is the one
with sauce poulette, though. I especially liked the one I
had at the Jubilee bistro in Manhattan last March. Their
version was made with creamy chicken broth, mushrooms,
chives, and white truffle.

Victor

This is also a good one, too, Victor.

* Exported from MasterCook *

Mouclade Charentais

Recipe By : Alan Zelt(from chef in Cap Ferrat)-10/96 Serving
Size : 6 Preparation Time :0:45 Categories : Appetizers
French Shellfish Seafood

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 6 lb
mussels(small) -- well scrubbed 1 bouquet garni -- tied
together 2 medium onions -- chopped 7 oz dry white wine
pinch(lg) saffron 5 oz butter -- diced 6 shallots --
chopped 1 tbsp flour 2 lg egg yolks 1 lemon -- juice 3
1/2 oz creme fraiche season to taste 1 sm bunch parsley
-- chopped 2 lg garlic clovs -- finely chopped

In large covered pot, add wine, garni, and mussels. Heat on
high until mussels open(discard any that do not open).

Strain off the liquor into a large jug, adding the saffron.

Remove half of the shell from each mussel. Place mussels in
bowl. Cover and keep warm.

Melt 1/3 of the butter, and saute the shallots until soft,
without browning the shallots. Stir in the flour, cooking
for an additional minute. Add the liquor, with the saffron.
Simmer for ten minutes.

In separate bowl, beat the egg yolks, with half of the lemon
juice and the creme fraiche. Stir in a little of the sauce.

Remove from the heat. Beat in the rest of the butter into
the sauce, with some of the parsley and garlic. Mix contents
of both bowls together.

Spread out the mussels in large oval serving dish. Pour over
the sauce; and sprinkle with the remaining parsley.

- - - - - - - - - - - - - - - - - -

Suggested Wine: dry red wine Serving Ideas : salad and
crusty bread.

--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener

In article <[email hidden]>,

(Victor Sack) said:

alzelt said:

As one who cannot abide the sight of snails on my dinner
table, I do admit the smell is most intoxicating. Who
among us can resist the garlic sauce that these uglies
are seen cavorting with in those six-welled snail
plates.

Most of the time, the snails are canned and consequently
rubbery and pointless, except as a vehicle for said sauce.
However, occasionally, when they are prepared from
scratch, they can be sublime. Doesn't happen often,
though, at least in my experience.

I fully agree with that... :-) My first snail experience was
a hotel restaraunt in California. They were tasty enough but
kinda tough.

The second time was at a little Swiss place in Sedona
Arizona. Mom and I were the only two there for lunch and we
ordered the "fresh" Escargot. The chef was bored so came out
and had lunch with us and talked to us.

I complimented him on the tender and supremely delicious
snails and commented that the last time I'd had them they
were rubbery. He said that they were overcooked if they were
tough. :-)

Am very much looking forward to preparing my own once they
arrive and I can get them to reproduce! The 15 gallon
aquarium is ready for it's new residents..... <G>

K.

Quoted message said:

Quoted message said:

I finally found a sauce that I like and decided to
combine it with mussels, which I very much like.
FANTASTIC!!!

Indeed. Garlic and parsley is always great.

Right now, my favourite mussels preparation is the one
with sauce poulette, though. I especially liked the one I
had at the Jubilee bistro in Manhattan last March. Their
version was made with creamy chicken broth, mushrooms,
chives, and white truffle.

Victor

--
Sprout the Mung Bean to reply...

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗
&include=0&userid=katra

Kim said:

On Sun, 27 Jun 2004 22:28:26 -0400, Nancy Young
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

Heh. I don't go near mussels, but there's this place that
serves mussels in a sherry garlic sauce. WITH garlic
bread. I would stab you with a fork if you tried to stop
me from stealing the bread and garlic sauce.

Quoted message said:

Hey - mussels are fabulous done on the barbecue. Have a
garlic-butter-cream-white wine sauce at the ready - and
when the mussels have opened serve them on the half shell
with a dollop of the sauce on top!

Nuh uh! You have the mussels! I'll have the garlic bread and
the sherry garlic sauce. Back off! (laugh)

nancy

"kilikini" wrote in message > "byakee" wrote in message

Quoted message said:

Quoted message said:

I've had escargot, many years ago, and found them rather
tough. I've never had mussels though -- I wonder if some
fresh butterclams would work instead. Or is that kind of
subsitution sacriligious in the world of seafood..? ;-)

Nah, clams are great! Snails taste like dirt to me; add as
much garlic as you want and it still tastes like dirty
garlic. Mussels are okay, fishier than clams, but clams?
Oooh la la! (Still not as good as opihi,

hough. )

Quoted message said:

kili

I've had cockles, but not mussels. (singing, "Cockles and
mussels, alive alive-O!" Cockles are really chewy. I've also
had winkles, which are small edible snails that grow on
rocks at the ocean. They're not tough but are certainly an
acquired taste.

Dora

One dark day on Usenet said:

On Mon, 28 Jun 2004 06:05:46 GMT, [email hidden]

(byakee) said:

One dark day on Usenet, alzelt
<[email hidden]> said:

Quoted message said:

Quoted message said:

Quoted message said:

I finally found a sauce that I like and decided to
combine it with mussels, which I very much like.
FANTASTIC!!!

Instead of combining the mussels as described in this
recipe, I put two Penn Cove mussels(no shells) in each
well(mussels were lightly steamed, with no spices,until
just opened. Then I put a spoonful of sauce over each.
I then put each dish under the broiler until the butter
melted, started to boil and brown. Serve with plenty of
baguettes.

<snip recipe, yum!>

I've had escargot, many years ago, and found them rather
tough. I've never had mussels though -- I wonder if some
fresh butterclams would work instead. Or is that kind of
subsitution sacriligious in the world of seafood..? ;-)

Nothing is sacriligious at home. If it doesn't please when
done, you can always get a pizza.

Heh, true! Especially since I'm the only person in the
house who likes clams that aren't buried in linguini and
parmesan sauce.

Quoted message said:

The clams here (Long Island Littlenecks, which are young
quahogs) are distinctly different from mussels, both in
flavor and texture. But, that doesn't mean you couldn't
sauce them like that.

I don't know butterclams.

They're small clams, native to the Pacific Northwest, U.S.:

wdfw.wa.gov1clam.htmOpen ↗

I'm not sure if this is where the name comes from, but when
I was a kid, we'd steam them and dip 'em in butter. I
mention them here because Alan is also from the PNW and is
probably familiar with them...

--
J.J. in WA ~ mom, vid gamer, novice cook ~ (COLD to HOT for
e-mail) "Why do my knees feel like the wanna tear up?"
- Carl, ATHF

alzelt said:

Rodney Myrvaagnes said:

Quoted message said:

- - - - - - - - - - - - - - - - - -

Thank you. THis sounds very appealing, and I intend to
try it. But, I don't understand the objection to snails.
They are molluscs, as are the mussels.

Rodney Myrvaagnes Opinionated old geezer

And what part of the ocean do they originate?
--

Of the two kinds I am familiar with, Periwinkles grow on
intertidal rocks in every ocean. Escargots I believe are
land snails.

Sometimes when we are cruising the Maine coast, we hear
announcements on the weather VHF sayng the coast is closed
to the taking of "carnivorous snails," but I don't know
the eating habits of periwinkles. Maybe they mean whelks
or scungili?

Actrually, those are also snails I have eaten, but not in
garlic-parsley butter.

Rodney Myrvaagnes J36 Gjo/a

"That idiot Leibniz, who wants to teach me about the
infinitesimally small! Has he therefore forgotten that I am
the wife of Frederick I? How can he imagine that I am
unacquainted with my own husband?"