Some ideas for mussels, please

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

Quoted message said:

Well, DH discovered a new fishmongers today and he came home with some
imported New Zealand mussels - frozen - in half-shell.

There was a really nice mussel soup recipe in a recent thread on Dutch
cooking, but it's too hot here for soup at the moment. (30 deg C - as I
type this).

I usually do mussels with a white wine, cream and garlic sauce - but we
are up for something different...

Any other suggestions?

TIA
--
Cheers
Cathy(xyz)

Ooooooh, why not do mussels marinara?

kili

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

Quoted message said:

Well, DH discovered a new fishmongers today and he came home with some
imported New Zealand mussels - frozen - in half-shell.

There was a really nice mussel soup recipe in a recent thread on Dutch
cooking, but it's too hot here for soup at the moment. (30 deg C - as I
type this).

I usually do mussels with a white wine, cream and garlic sauce - but we
are up for something different...

Any other suggestions?

White wine, tomatoes, onion, garlic, fennel, black pepper, maybe a little by
way of fresh herbs too... ?

Shaun aRe

kilikini said:

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

Quoted message said:

Well, DH discovered a new fishmongers today and he came home with some
imported New Zealand mussels - frozen - in half-shell.

There was a really nice mussel soup recipe in a recent thread on Dutch
cooking, but it's too hot here for soup at the moment. (30 deg C - as I
type this).

I usually do mussels with a white wine, cream and garlic sauce - but we
are up for something different...

Any other suggestions?

TIA
--
Cheers
Cathy(xyz)

Ooooooh, why not do mussels marinara?

kili

That's not a bad option, kili... it's on the short list 🙂
Cheers
Cathy(xyz)

kilikini said:

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

Quoted message said:

Well, DH discovered a new fishmongers today and he came home with some
imported New Zealand mussels - frozen - in half-shell.

There was a really nice mussel soup recipe in a recent thread on Dutch
cooking, but it's too hot here for soup at the moment. (30 deg C - as I
type this).

I usually do mussels with a white wine, cream and garlic sauce - but we
are up for something different...

Any other suggestions?

TIA
--
Cheers
Cathy(xyz)

Ooooooh, why not do mussels marinara?

kili

That's not a bad option, kili... it's on the short list (of one) 🙂
Cheers
Cathy(xyz)

Shaun aRe said:

White wine, tomatoes, onion, garlic, fennel, black pepper, maybe a little by
way of fresh herbs too... ?

Have you been talking to kili? <chuckle> We have most of the fresh
ingredients you mention.... fresh basil is the main problem - our basil
is a bit, um, tired at this time of year... anyhoo, DH suggested
coriander leaves instead - that we have!!
Thanks, Shaun

Cheers
Cathy(xyz) - who wonders why there were no chillies mentioned 😉

cathyxyz said:

Well, DH discovered a new fishmongers today and he came home with some
imported New Zealand mussels - frozen - in half-shell.

There was a really nice mussel soup recipe in a recent thread on Dutch
cooking, but it's too hot here for soup at the moment. (30 deg C - as I
type this).

I usually do mussels with a white wine, cream and garlic sauce - but we
are up for something different...

Any other suggestions?

White wine, cream and curry sauce.
Or you could try a "tielle" (French recipe from the town of Sète),
you'll find a recipe there (thet recipe uses octopus, but it's also
traditional to use mussels):
http://www.ot-sete.fr/index.php3?langue=en&id_gmenu=3876&code_menu=re7&id_art=18640#a_18640
Actually there is a "cousin" Italian recipe called "tiella", which is
delicious:
http://www.italianrecipes.ws/puglia/ricette_recipes/puglia_002_tiella_with_rice_potatoes_and_mussels.shtml

Nathalie Chiva said:

White wine, cream and curry sauce.
Or you could try a "tielle" (French recipe from the town of Sète),
you'll find a recipe there (thet recipe uses octopus, but it's also
traditional to use mussels):
http://www.ot-sete.fr/index.php3?langue=en&id_gmenu=3876&code_menu=re7&id_art=18640#a_18640
Actually there is a "cousin" Italian recipe called "tiella", which is
delicious:
http://www.italianrecipes.ws/puglia/ricette_recipes/puglia_002_tiella_with_rice_potatoes_and_mussels.shtml

Thanks Nathalie. Much appreciated!

Cheers
Cathy(xyz)

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

Quoted message said:

cathyxyz said:

Well, DH discovered a new fishmongers today and he came home with some
imported New Zealand mussels - frozen - in half-shell.

There was a really nice mussel soup recipe in a recent thread on Dutch
cooking, but it's too hot here for soup at the moment. (30 deg C - as I
type this).

I usually do mussels with a white wine, cream and garlic sauce - but we
are up for something different...

Any other suggestions?

White wine, cream and curry sauce.

Oh yeah, curry would be awesome!

kili

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

Quoted message said:

kilikini said:

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

Quoted message said:

Well, DH discovered a new fishmongers today and he came home with some
imported New Zealand mussels - frozen - in half-shell.

There was a really nice mussel soup recipe in a recent thread on Dutch
cooking, but it's too hot here for soup at the moment. (30 deg C - as

I

Quoted message said:

Quoted message said:

Quoted message said:

type this).

I usually do mussels with a white wine, cream and garlic sauce - but

we

Quoted message said:

Quoted message said:

Quoted message said:

are up for something different...

Any other suggestions?

TIA
--
Cheers
Cathy(xyz)

Ooooooh, why not do mussels marinara?

kili

That's not a bad option, kili... it's on the short list (of one) 🙂
Cheers
Cathy(xyz)

Anything I can do to help! LOL.

kili

In article <[email hidden]>,

cathyxyz said:

Well, DH discovered a new fishmongers today and he came home with some
imported New Zealand mussels - frozen - in half-shell.

There was a really nice mussel soup recipe in a recent thread on Dutch
cooking, but it's too hot here for soup at the moment. (30 deg C - as I
type this).

I usually do mussels with a white wine, cream and garlic sauce - but we
are up for something different...

Any other suggestions?

TIA

Paella???

http://www.google.com/search?hl=en&ie=ISO-8859-1&q=paella
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

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

Quoted message said:

Well, DH discovered a new fishmongers today and he came home with some
imported New Zealand mussels - frozen - in half-shell.

There was a really nice mussel soup recipe in a recent thread on Dutch
cooking, but it's too hot here for soup at the moment. (30 deg C - as I type
this).

I usually do mussels with a white wine, cream and garlic sauce - but we are up
for something different...

Any other suggestions?

TIA
--
Cheers
Cathy(xyz)

Grilled Mussels:

http://www.angelfire.com/on4/zambalesforum/grilled_mussels.htm

Dimitri

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

Quoted message said:

In article <[email hidden]>,

cathyxyz said:

Well, DH discovered a new fishmongers today and he came home with some
imported New Zealand mussels - frozen - in half-shell.

There was a really nice mussel soup recipe in a recent thread on Dutch
cooking, but it's too hot here for soup at the moment. (30 deg C - as I
type this).

I usually do mussels with a white wine, cream and garlic sauce - but we
are up for something different...

Any other suggestions?

TIA

Paella???

http://www.google.com/search?hl=en&ie=ISO-8859-1&q=paella
--
Om.

Oh, that's a great suggestion!

kili

Dimitri said:

http://www.angelfire.com/on4/zambalesforum/grilled_mussels.htm

Dimitri

This looks really good. Thanks, Dimitri.

Cheers
Cathy(xyz) - drooling...

The Sétoise Stuffed Mussels (two recipes down from the recipe for La
Tielle) is definately on Saturday's dinner menu, with orzo, and a
bottle of viognier.

Thanks for the link,

Steve

In article <[email hidden]>,

kilikini said:

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

Quoted message said:

In article <[email hidden]>,

cathyxyz said:

Well, DH discovered a new fishmongers today and he came home with some
imported New Zealand mussels - frozen - in half-shell.

There was a really nice mussel soup recipe in a recent thread on Dutch
cooking, but it's too hot here for soup at the moment. (30 deg C - as I
type this).

I usually do mussels with a white wine, cream and garlic sauce - but we
are up for something different...

Any other suggestions?

TIA

Paella???

http://www.google.com/search?hl=en&ie=ISO-8859-1&q=paella
--
Om.

Oh, that's a great suggestion!

kili

It's what my sister always did with them. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

cathyxyz said:

Well, DH discovered a new fishmongers today and he came home with some
imported New Zealand mussels - frozen - in half-shell.

There was a really nice mussel soup recipe in a recent thread on Dutch
cooking, but it's too hot here for soup at the moment. (30 deg C - as I
type this).

I usually do mussels with a white wine, cream and garlic sauce - but we
are up for something different...

Any other suggestions?

TIA
--
Cheers
Cathy(xyz)

Turks practically specialize in mussels (and you can celebrate the
beginning of the accession talks). Search for midye dolmasi
(alternatively, midye dolma) -- stuffed mussels, or midye tavasi (midye
tava) -- batter fried mussels.

cathyxyz said:

Any other suggestions?

Here is a favourite recipe of mine. It's from the rec.food.cooking
Cook.Book, p. 86.

Mussels Düsseldorf style

8 3/4 pounds (4 kg) mussels
1/2 litre (1/2 quart) dry white wine
2 carrots
1/2 celery root
4 medium-sized onions
2 cloves garlic
2 bay leaves
8 juniper berries
1 teaspoon freshly ground black pepper
1 teaspoon salt

Rinse the mussels multiple times, perhaps letting them lie in water for
a while, shedding any sand. Wash them carefully again in running water,
using a stiff brush. Throw away any that remain open. Beard the
mussels. Bring the wine to boil in a large pot. Meanwhile, chop finely
the carrots, celery root, onions, and garlic and put everything together
with the bay leaves, juniper berries, pepper and salt into the pot with
the wine. Cook for 10 minutes. Now add the mussels and cook, covered,
for 5 minutes, shaking the pot from time to time. Discard any mussels
that remain closed. Serve the mussels in the broth, with black rye
bread or pumpernickel, and butter.

Also consider the sauce-poulette recipe from from 'Bistro Cooking' by
Patricia Wells. She suggests drinking the same wine used in cooking the
mussels.

Victor

Moules Sauce Poulette Chez Toutoune
Chez Toutoune's Mussels with Cream Sauce

2 large egg yolks
1/2 cup (12.5 cl) crème fraîche (see below) or heavy cream
2 pounds (1 kg) fresh mussels
3 tablespoons (1 1/2 ounces; 45 g) unsalted butter
2 shallots, finely minced
1 cup (25 cl) dry white wine, such as Muscadet or a white Graves
2 teaspoons fresh thyme leaves
Freshly ground black pepper
2 tablespoons minced fresh parsley

1. Preheat the oven to 225°F (105°C). Warm 4 soup bowls and a large
soup tureen in the oven.

2. Combine the egg yolks and crème fraîche in a small bowl, and whisk
until well blended. Set aside.

3. Thoroughly scrub the mussels and rinse with several changes of cold
water. Beard the mussels. (Do not beard the mussels in advance, or
they will die and spoil.)

4. Melt the butter in a non-reactive large skillet over medium heat.
Add the shallots and cook just until soft and translucent, about 2
minutes. Add the mussels, wine, and thyme. Increase the heat to high,
cover, and cook, stirring from time to time, 3 to 4 minutes. Do not
overcook, or the mussels will become tough.

5. Remove from the heat. Using a slotted spoon, scoop out the mussels
and place the cooked mussels in their shells in the warmed soup tureen.
Discard any mussels that do not open. Cover the tureen and place in the
warm oven.

6. Strain the mussels cooking liquid through several thicknesses of
dampened cheesecloth. Return the mussel cooking liquid to the skillet
(be sure to wipe it out first, to remove any traces of sand from the
mussels), then whisk in the crème fraîche and egg yolk mixture. Reheat
the sauce gently, without boiling. Pour over the cooked mussels.
Sprinkle generously with pepper and the parsley and serve.
Yield: 4 servings

Crème Fraîche

2 cups (50 cl) heavy cream
2 tablespoons buttermilk

1. Thoroughly mix the cream and buttermilk in a medium-size bowl.
Cover with plastic wrap and let stand at room temperature overnight or
until fairly thick.
2. Cover tightly and refrigerate at least 4 hours to thicken it even
ore. The cream may be stored for several days, as the tangy flavor
continues to develop.
Yield: 2 cups (50 cl)

Victor

Victor Sack said:

cathyxyz said:

Any other suggestions?

Here is a favourite recipe of mine. It's from the rec.food.cooking
Cook.Book, p. 86.

Mussels Düsseldorf style

<snipped recipes>

Thanks Victor (and everyone else for your suggestions) - Wow, 4kg of
mussels....Will have to pull this one out when we have the army over for
dinner 😉 But I have added quite a few recipes to the collection...
Unfortunately only saw some of them after the fact, but will come in
handy "next time".

Anyhoo, we eventually settled for this recipe (sorta, kinda).

Mussels in hot spicy sauce

1kg mussels, cleaned and beards removed
3 tablespoons oil
2 teaspoons of chopped fresh ginger root
1 finely chopped shallot
2 cloves fresh garlic – crushed
1 green pepper – seeded and chopped
2 red chilies – seeded and chopped
2 teaspoons of dry sherry
½-1 teaspoon of red curry paste
2 tablespoons hoisin sauce
1 tablespoon light soy sauce
1½ teaspoons sugar
1 teaspoon sesame oil
salt and pepper

Heat the oil in a large pan, add the shallot, ginger and garlic and
sauté for about 2 minutes. Add the chilies and green pepper and cook for
a further 3 minutes. Add the sherry, curry paste, hoisin sauce and the
mussels and stir.

Cover and cook for 5-8 minutes, or until all the mussels have opened,
shaking occasionally. (Discard any mussels that have not opened).

(Personal note: We had frozen, cleaned mussels in the half-shell - so
this bit did not exactly apply - but we cooked them for about 8 minutes
and they were done)

Once the mussels are cooked, add the light soy sauce, sugar and salt and
pepper to taste, then stir. Finally, drizzle the sesame oil over the
mussels. Serve with steamed rice.

DH said we could have added a bit more curry paste, and of course a bit
more sherry went in than was suggested 😉 but on the whole it turned out
well. Thanks again, everyone.

--
Cheers
Cathy(xyz)

cathyxyz said:

Well, DH discovered a new fishmongers today and he came home with some
imported New Zealand mussels - frozen - in half-shell.

There was a really nice mussel soup recipe in a recent thread on Dutch
cooking, but it's too hot here for soup at the moment. (30 deg C - as I
type this).

I usually do mussels with a white wine, cream and garlic sauce - but we
are up for something different...

Any other suggestions?

TIA
--
Cheers
Cathy(xyz)

If the mussels weren't too expensive, mussel fritters.

I often buy mussels here in NZ. They're sold fresh in the supermarket,
quite cheap. But if they cost you quite a bit you don't want to drown
out the taste of the mussels, so I suggest something simple. Being
already shelled and frozen, most of the "steaming to open" recipes are
unnecessary. However, mussels in a light wine sauce with fresh bread
to mop up juices is always nice.

MUSSEL FRITTERS
(quantity of flour depends on how many mussels you have. You want it
to be heavy on mussels)

Mince mussels (not too fine)

4 Tbsp flour
1/2 tsp salt
pepper
1 egg
1/2 tssp baking powder
milk to mix to thick batter

Add mussels to fritter mixture

Heat oil in frypan. Drop spoonfuls in hot oil, cook till bottom browns
and top is set, turn and fry other side.