4 Mussel Stew

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

Quoted message said:

Mussel Stew

Ingredients:

4 large mussels
3 potatoes, diced
1 onion, diced
2 tomatoes, diced
2 tablespoons canola oil
3 cups water

1/2 teaspoon white pepper
1/2 teaspoon basil
1/2 teaspoon garlic powder
1 teaspoon salt

Directions:

Bring water to a boil. Add the mussels and boil for five minutes.
Add the potatoes and onion and boil for ten more minutes. Add the
tomatoes, canola oil, pepper, basil, garlic powder and salt and simmer
under low heat for 10 more minutes.

This is dreadful!!!

Kent said:

<[email hidden]> wrote in message

Quoted message said:

Quoted message said:

Directions:

Bring water to a boil. Add the mussels and boil for five minutes.
Add the potatoes and onion and boil for ten more minutes. Add the
tomatoes, canola oil, pepper, basil, garlic powder and salt and simmer
under low heat for 10 more minutes.

Quoted message said:

This is dreadful!!!

Sure sounds it. But I've had mussel stew, and also oyster stew,
that wasn't too far removed from this. Ick.

Steve

Quoted message said:

Mussel Stew

Ingredients:

4 large mussels
3 potatoes, diced
1 onion, diced
2 tomatoes, diced
2 tablespoons canola oil
3 cups water

1/2 teaspoon white pepper
1/2 teaspoon basil
1/2 teaspoon garlic powder
1 teaspoon salt

Directions:

Bring water to a boil. Add the mussels and boil for five minutes.
Add the potatoes and onion and boil for ten more minutes. Add the
tomatoes, canola oil, pepper, basil, garlic powder and salt and simmer
under low heat for 10 more minutes.

Umm...

This isn't Mussel Stew, it's potato stew. Or broth. Or dishwater.

The cooking time is barely adequate for the potatoes but should serve
nicely to turn the mussels (all four of them!) into something resembling
the texture of pencil erasers.

Kent said:

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

Quoted message said:

Mussel Stew

Ingredients:

4 large mussels
3 potatoes, diced
1 onion, diced
2 tomatoes, diced
2 tablespoons canola oil
3 cups water

1/2 teaspoon white pepper
1/2 teaspoon basil
1/2 teaspoon garlic powder
1 teaspoon salt

Directions:

Bring water to a boil. Add the mussels and boil for five minutes.
Add the potatoes and onion and boil for ten more minutes. Add the
tomatoes, canola oil, pepper, basil, garlic powder and salt and simmer
under low heat for 10 more minutes.

This is dreadful!!!

You think this is bad, you should have seen his first attempt
(posted here last month):

http://groups.google.com/group/rec.food.cooking/msg/62febdc5b9846a54?hl=en&

-sw

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

Quoted message said:

This isn't Mussel Stew, it's potato stew. Or broth. Or dishwater.

The cooking time is barely adequate for the potatoes but should serve
nicely to turn the mussels (all four of them!) into something resembling
the texture of pencil erasers.

:-)

Steve Wertz said:

Kent said:

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

Quoted message said:

Mussel Stew

Ingredients:

4 large mussels
3 potatoes, diced
1 onion, diced
2 tomatoes, diced
2 tablespoons canola oil
3 cups water

1/2 teaspoon white pepper
1/2 teaspoon basil
1/2 teaspoon garlic powder
1 teaspoon salt

Directions:

Bring water to a boil. Add the mussels and boil for five minutes.
Add the potatoes and onion and boil for ten more minutes. Add the
tomatoes, canola oil, pepper, basil, garlic powder and salt and
simmer under low heat for 10 more minutes.

This is dreadful!!!

You think this is bad, you should have seen his first attempt
(posted here last month):

http://groups.google.com/group/rec.food.cooking/msg/62febdc5b9846a54?hl=en&

Quoted message said:

-sw

Okay, I agree, Steve, that's *really* bad! LOL. That's not even a recipe!

kili

kilikini said:

Steve Wertz said:

You think this is bad, you should have seen his first attempt
(posted here last month):

http://groups.google.com/group/rec.food.cooking/msg/62febdc5b9846a54?hl=en&

Okay, I agree, Steve, that's *really* bad! LOL. That's not even a recipe!

What, you no like oily mussel water?

At least he spelled "mussel" right.

-sw

Quoted message said:

Umm...

This isn't Mussel Stew, it's potato stew. Or broth. Or dishwater.

The cooking time is barely adequate for the potatoes but should serve
nicely to turn the mussels (all four of them!) into something resembling
the texture of pencil erasers.- Hide quoted text -

- Show quoted text -

You guys are geniuses at commenting on the taste of a recipe you never
actually tasted. Common sense is a guide. If you try the recipe and
the potatoes are not quite done, then boil them a bit longer---duh. I
cooked this recipe and it tasted quite good. I ate up the entire bowl
of it. I'm not a restaurant critic, but surely if I was able to eat
up the entire thing in one setting, it must not taste like [censored]. It
seemed to taste well, actually. Incidentally, I used farm-raised New
Zealand mussels. These were large sized and they did not have that
kinda "[censored]" taste that mussels usually have. The farmers must have
controlled their diet so that they would have a smooth, mild taste. I
agree that a stew made with the conventionally [censored] tasting mussels
might not be particularly enticing.

In article <[email hidden]>,

Quoted message said:

Incidentally, I used farm-raised New
Zealand mussels. These were large sized and they did not have that
kinda "[censored]" taste that mussels usually have. The farmers must have
controlled their diet so that they would have a smooth, mild taste. I
agree that a stew made with the conventionally [censored] tasting mussels
might not be particularly enticing.

Where do you live and where do you get your mussels? Maybe the stuff
you are buying is not very fresh.

In Seattle, where I am, we are fortunate to be living just a few miles
from Penn Cove, one of the largest mussel farming areas in the US. At
better local markets we can find shellfish (mussels, clams, oysters)
that are out of the water only a day or less. When they are fresh, Penn
Cove mussels have a very nice clean briny/sweet taste. Not [censored] at
all.

--
Julian Vrieslander