Mussels Marinara

kilikini said:

I was planning on making mussels marinara for dinner tonight because we
found 2 pounds of mussels at a ridiculously low price.  I already have
canned, diced tomatoes and I know I need to add butter (no olive oil in the
house right now), oregano, basil, a bay leaf, LOTS of garlic, and onion.  My
recipe also calls for wine.  I don't have any and can't get any.  What would
you folks think if I added beer instead?

My plan is to steam the mussels in the garlic, onion & beer mix, take the
mussels out, add the rest of the ingredients to the likker that's left, cook
it down and add the mussels back in last.

Any ideas as to whether or not this will work?

Actually the beer will make it pretty disgusting, I'd omit the basil
too... a litle plain water will work if it needs more liquid, just go
easy, it's not a soup. Basil is awful with seafood. And if you hav
eno olive oil use any vegetable oil, ordinary generic salad oil is
fine, butter will ruin the dish too.

Make the sauce without the mussels. Then add the mussels at the very
end and let them simmer until they just open... there's no point in
cooking the mussels and then removing them and then putting them back
in to reheat, I can suggest a nicer rubbery chewy for you. LOL

My

Quoted message said:

recipe also calls for wine. I don't have any and can't get any. What
would
you folks think if I added beer instead?

My plan is to steam the mussels in the garlic, onion & beer mix, take the
mussels out, add the rest of the ingredients to the likker that's left,
cook
it down and add the mussels back in last.

Any ideas as to whether or not this will work?

kili

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35706,00.html

kilikini said:

I was planning on making mussels marinara for dinner tonight because we
found 2 pounds of mussels at a ridiculously low price. I already have
canned, diced tomatoes and I know I need to add butter (no olive oil in the
house right now), oregano, basil, a bay leaf, LOTS of garlic, and onion. My
recipe also calls for wine. I don't have any and can't get any. What would
you folks think if I added beer instead?

My plan is to steam the mussels in the garlic, onion & beer mix, take the
mussels out, add the rest of the ingredients to the likker that's left, cook
it down and add the mussels back in last.

Any ideas as to whether or not this will work?

kili

I would skip the beer, kili. I would rather use water! I have been in
the "same boat" and it tasted pretty good without the wine...

JMHO, of course 😉

--
Cheers
Chatty Cathy

kilikini said:

I was planning on making mussels marinara for dinner tonight because we
found 2 pounds of mussels at a ridiculously low price. I already have
canned, diced tomatoes and I know I need to add butter (no olive oil in the
house right now), oregano, basil, a bay leaf, LOTS of garlic, and onion. My
recipe also calls for wine. I don't have any and can't get any. What would
you folks think if I added beer instead?

My plan is to steam the mussels in the garlic, onion & beer mix, take the
mussels out, add the rest of the ingredients to the likker that's left, cook
it down and add the mussels back in last.

Any ideas as to whether or not this will work?

It should be find, but I don't think it will taste like marinara
sauce. I add beer to tomatoes (onion, garlic etc) when I make chili.
I don't see why you wouldn't like the results, but don't expect the
end product to be a marinara.

--
See return address to reply by email

I was planning on making mussels marinara for dinner tonight because we
found 2 pounds of mussels at a ridiculously low price. I already have
canned, diced tomatoes and I know I need to add butter (no olive oil in the
house right now), oregano, basil, a bay leaf, LOTS of garlic, and onion. My
recipe also calls for wine. I don't have any and can't get any. What would
you folks think if I added beer instead?

My plan is to steam the mussels in the garlic, onion & beer mix, take the
mussels out, add the rest of the ingredients to the likker that's left, cook
it down and add the mussels back in last.

Any ideas as to whether or not this will work?

kili

dtwright37 said:

kilikini said:

I was planning on making mussels marinara for dinner tonight because
we found 2 pounds of mussels at a ridiculously low price. I already
have canned, diced tomatoes and I know I need to add butter (no
olive oil in the house right now), oregano, basil, a bay leaf, LOTS
of garlic, and onion. My recipe also calls for wine. I don't have
any and can't get any. What would you folks think if I added beer
instead?

My plan is to steam the mussels in the garlic, onion & beer mix,
take the mussels out, add the rest of the ingredients to the likker
that's left, cook it down and add the mussels back in last.

Any ideas as to whether or not this will work?

kili

kili,

If I were doing it, I'd think the purpose of the wine was to add some
(more) acid to the mix, and beer doesn't do that. I'd look around for
some lemon juice, or even lime juice, to add instead of beer.

Just my USD 0.02

David

I do have lemon juice. That's a good idea! Thanks.

kili

Sheldon said:

kilikini said:

I was planning on making mussels marinara for dinner tonight because
we found 2 pounds of mussels at a ridiculously low price. I already
have canned, diced tomatoes and I know I need to add butter (no
olive oil in the house right now), oregano, basil, a bay leaf, LOTS
of garlic, and onion. My recipe also calls for wine. I don't have
any and can't get any. What would you folks think if I added beer
instead?

My plan is to steam the mussels in the garlic, onion & beer mix,
take the mussels out, add the rest of the ingredients to the likker
that's left, cook it down and add the mussels back in last.

Any ideas as to whether or not this will work?

Actually the beer will make it pretty disgusting, I'd omit the basil
too... a litle plain water will work if it needs more liquid, just go
easy, it's not a soup. Basil is awful with seafood. And if you hav
eno olive oil use any vegetable oil, ordinary generic salad oil is
fine, butter will ruin the dish too.

Make the sauce without the mussels. Then add the mussels at the very
end and let them simmer until they just open... there's no point in
cooking the mussels and then removing them and then putting them back
in to reheat, I can suggest a nicer rubbery chewy for you. LOL

Gotcha. Okay, I'm not a huge fan of basil, anyway. (I know, GASP!)
Thanks, Sheldon.

kili

Gunner said:

My

Quoted message said:

recipe also calls for wine. I don't have any and can't get any.
What would
you folks think if I added beer instead?

My plan is to steam the mussels in the garlic, onion & beer mix,
take the mussels out, add the rest of the ingredients to the likker
that's left, cook
it down and add the mussels back in last.

Any ideas as to whether or not this will work?

kili

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35706,00.htm
l

Wow, that's a dish for a crowd! Thanks, Gunner, I'll save that for future
reference.

kili

Chatty Cathy said:

kilikini said:

I was planning on making mussels marinara for dinner tonight because
we found 2 pounds of mussels at a ridiculously low price. I already
have canned, diced tomatoes and I know I need to add butter (no
olive oil in the house right now), oregano, basil, a bay leaf, LOTS
of garlic, and onion. My recipe also calls for wine. I don't have
any and can't get any. What would you folks think if I added beer
instead?

My plan is to steam the mussels in the garlic, onion & beer mix,
take the mussels out, add the rest of the ingredients to the likker
that's left, cook it down and add the mussels back in last.

Any ideas as to whether or not this will work?

kili

I would skip the beer, kili. I would rather use water! I have been in
the "same boat" and it tasted pretty good without the wine...

JMHO, of course 😉

Okay, I'm sold. I'll give it a go; add a little lemon, add water, and omit
the basil.

Thanks!

kili

kilikini said:

dtwright37 said:

kilikini said:

I was planning on making mussels marinara for dinner tonight because
we found 2 pounds of mussels at a ridiculously low price.  I already
have canned, diced tomatoes and I know I need to add butter (no
olive oil in the house right now), oregano, basil, a bay leaf, LOTS
of garlic, and onion.  My recipe also calls for wine.  I don't have
any and can't get any.  What would you folks think if I added beer
instead?

Quoted message said:

Quoted message said:

My plan is to steam the mussels in the garlic, onion & beer mix,
take the mussels out, add the rest of the ingredients to the likker
that's left, cook it down and add the mussels back in last.

Quoted message said:

Quoted message said:

Any ideas as to whether or not this will work?

Quoted message said:

Quoted message said:

kili

Quoted message said:

kili,

Quoted message said:

If I were doing it, I'd think the purpose of the wine was to add some
(more) acid to the mix, and beer doesn't do that. I'd look around for
some lemon juice, or even lime juice, to add instead of beer.

Quoted message said:

Just my USD 0.02

Quoted message said:

David

I do have lemon juice.  That's a good idea!  Thanks.

Bottled lemon juice is pretty nasty stuff... in any event I'd not add
lemon until after it's cooked.

Sheldon said:

kilikini said:

dtwright37 said:

On Apr 22, 2:30 pm, "kilikini" <[email hidden]> wrote:
> I was planning on making mussels marinara for dinner tonight
> because we found 2 pounds of mussels at a ridiculously low price.
> I already have canned, diced tomatoes and I know I need to add
> butter (no olive oil in the house right now), oregano, basil, a
> bay leaf, LOTS of garlic, and onion. My recipe also calls for
> wine. I don't have any and can't get any. What would you folks
> think if I added beer instead?

Quoted message said:

> My plan is to steam the mussels in the garlic, onion & beer mix,
> take the mussels out, add the rest of the ingredients to the likker
> that's left, cook it down and add the mussels back in last.

Quoted message said:

> Any ideas as to whether or not this will work?

Quoted message said:

> kili

Quoted message said:

kili,

Quoted message said:

If I were doing it, I'd think the purpose of the wine was to add
some (more) acid to the mix, and beer doesn't do that. I'd look
around for some lemon juice, or even lime juice, to add instead of
beer.

Quoted message said:

Just my USD 0.02

Quoted message said:

David

I do have lemon juice. That's a good idea! Thanks.

Bottled lemon juice is pretty nasty stuff... in any event I'd not add
lemon until after it's cooked.

Thanks again, Sheldon.

kili

kilikini said:

I was planning on making mussels marinara for dinner tonight because we
found 2 pounds of mussels at a ridiculously low price. I already have
canned, diced tomatoes and I know I need to add butter (no olive oil in the
house right now), oregano, basil, a bay leaf, LOTS of garlic, and onion. My
recipe also calls for wine. I don't have any and can't get any. What would
you folks think if I added beer instead?

My plan is to steam the mussels in the garlic, onion & beer mix, take the
mussels out, add the rest of the ingredients to the likker that's left, cook
it down and add the mussels back in last.

Any ideas as to whether or not this will work?

Sure, mussels are cooked with beer often enough in Belgium and sometimes
in Germany, but not in Italy, so it won't be any kind of "alla marinara"
preparation. I would omit oregano, basil and bay leaf. Maybe I would
even omit tomatoes. Sauté the onions in butter, adding *some* garlic
(*not* lots of it) and cook until soft but not brown. Stir in the
tomatoes, mashing them with a spoon and cook for about 5 minutes longer
until much of the liquid is evaporated. In a separate pot steam the
mussels in beer until they open. Remove the mussels and throw away any
that do not open. Strain the liquid into the sauce. Remove the mussels
from their shells (or not) and serve with the sauce.

Victor

kilikini said:

I was planning on making mussels marinara for dinner tonight because we
found 2 pounds of mussels at a ridiculously low price.

I know you are already eating... but I had these at Thomas Keller's
restaurant Bouchon. I can't describe how incredibly delicious these were.

http://splendidtable.publicradio.org/recipes/main_saffronmussels.shtml

jay

Quoted message said:

Quoted message said:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35706,00.htm
l

Wow, that's a dish for a crowd! Thanks, Gunner, I'll save that for future
reference.

kili

Haha sorry, My fault, I did not think to address the portion control. The
link was only a example of someone using beer with a Marinara. I do not as
a habit use wine to make my Maranira, sometimes I use a splash of wine to
steam the shell open or a beer but that depends on the beer ( I do like the
Hefeweizen, wheat, beers for this) and and then use that cooking liquid for
the sauce broth. But mostly I use the Beer and Wine to drink while I am
cooking!

Kili, You have most likely made your dinner by now but when convienent, go
look at Len's post below:
http://www.len.ro/cooking/spaghetti-with-fruits-de-mer-sauce/, very similiar
to what you are/were attempting. I have used this type frozen seafood mix
before as it is a very common flash freeze package these days. I just do
not like the "Krab" in it. I just assume that people see a concept and can
adapt easily. I forget that some, like my wife, are very concrete in
thinking and do not follow my haphazard, no recipe style, she follows a
recipe to the letter, me? it is sometimes a hit and a miss of what is in
the pantry and/or fridge, winging it all the way.

One of my quick go-to-meal is to start the salted pasta water to boil, then
get a pot heating to steam the mussels/clams, using about 1 to 1 1/2 cup of
liquid; wine or beer would work with a dab of butter or as Cath said just
water with a bit of water and perhaps some minced garlic. Time it where you
can have your pasta ready to finish in your sauce in 7-8 minute, garnish
and plate. If your folks are not at the table when the pasta goes in the
water to hell with them

I have made some simple shrimp stock from the shells and heads of shrimp
then froze that in bags or ice trays to use later. Just get your shells
opens with sometype of liquid , put the mussels/clams aside and strain the
liquid. (You don't have to strain but I did crack a piece of tooth off from
a bit of shell or sandy gravel once). You in FL should have gallons of this
stock in the freezer from fish bones, shrimp shells, and clams/mussels.

Throw another pan on, heat some butter or oil or a mix of both so as to
saute some garlic and/or onions in. Remember Basic white sauce is 2:2:1; 2
Tblspns Lipid, 2 Tblspns flour and 1 cup of liquid.
So approx 2 tablespoons of oil is needed after the saute to mix with the
2 Tblspns of flour, so now you have the base for your white sauce let it
cook a bit to take the edge off the raw flour and then you need to add 1 cup
of liquid warm to hot so as not to drop your temp in the pan too much. Your
liquid can be a clam sauce/juice,wine/beer, the likker from the strained
mussels, milk, shrimp stock, or even a fish stock. Don't tell my wife cuz
she does not like anchovies, but I have even use water and anchovy paste.
Asian fish sauce does make for a darker sauce but you could in a pinch use
it. Your sauce will be grey. If you want throw in some chopped up fresh
plum tomatoes, or some drained canned tomaotes (whole, diced or chopped,
what ever you got in the pantry) or even a dab of T. pasteNow is the time.
Drain your pasta ( save some cooking water) and then add the pasta to your
sauce. I season with S&P at this stage and like to add a pinch of red
pepper flakes and a squeeze of lemon after plating but before serving.
Garnish with chopped parsley and a wheel of lemon., have some crusty bread
on the side for soping it up.