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The other great benefit I've seen [from SLD], the thing that makes it worth chugging my mix of oil and water twice a day in and of itself, is the change I've felt in my attitude toward myself. I no longer feel disordered and tortured and ashamed. I no longer feel that I'm daily failing at something that so many people seem to find so easy and effortless. Now this thing I've fought with my whole life has become so much easier, so very nearly effortless for me as well. It turns out it wasn't a fundamental failure of my essential being after all. Who'd have guessed? -- Daffodil-11

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Author Topic: Steamed Mussels How-to  (Read 2867 times)

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shovelqueen

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Steamed Mussels How-to
« on: January 17, 2009, 03:08:22 pm »
These are relatively inexpensive, very classy, delicious and good diet food.  Low carb, high protein and moderate cals.  And easy!!

Buy 2 lbs or so of fresh, live mussels.  Cultivated mussels have been grown in the ocean on floating nets, so not much sand and grit inside them.  Dump the mussels in a sink of cool water and sort them.  Any that don't hold themselves tightly closed are dead, discard them.  If one is hanging a bit open, bonk it against the side of the sink.  If it closes up, it's OK, otherwise discard.  Some mussels have a few hairy tentacles hanging outside the shell along one side.  This is called the beard, and you should pull them out.  This is harder than it sounds - they hold on tight!  Set aside your cleaned mussels for a few minutes. 

In a big pot with a good lid, melt 2-3tbsp butter.  Add and saute a chopped onion, 1-2 stalks of chopped celery and a very thinly sliced or jullienned carrot (or you can use shallots to be really authentic - I'm not!)  Once they're nice and soft, add in about 1-2 cups of dry white wine (then pour yourself a glass of the remainder if you like), dump in the mussels, and put the lid on.  Crank the heat up to med-high and don't lift the lid for 5-8 min. 

When it's done, all the mussels will be opened and ready to be eaten out of the shell.  Serve onto a shallow bowl (pasta bowls work great) and be sure to scoop the broth, too.  The broth is traditionally meant to be soaked up with crusty white bread, but you can just eat it with a spoon if you prefer. 

Put an extra plate on the table for the shells.
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falconcy

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Re: Steamed Mussels How-to
« Reply #1 on: January 19, 2009, 01:30:54 pm »
There's a classic French Soup, Moules Mariniere:

Ingredients
1.75kg/4lb mussels
1 garlic clove, finely chopped
2 shallots, finely chopped
15g/˝oz butter
a bouquet garni of parsley, thyme and bay leaves
100ml/3˝fl oz dry white wine or cider
120ml/4fl oz double cream
handful of parsley leaves, coarsley chopped
crusty bread, to serve

Method
1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
3. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.
4. Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
5. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
6. Spoon into four large warmed bowls and serve with lots of crusty bread.
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shovelqueen

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Re: Steamed Mussels How-to
« Reply #2 on: January 19, 2009, 02:20:39 pm »
Falconcy, that sound suspiciously like the mussels we had in a local restaraunt a few weeks ago.  The broth was creamier than my home-made one. 

Thanks for the recipe - I think I need to buy more mussels soon.
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Outrayjust

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Re: Steamed Mussels How-to
« Reply #3 on: January 19, 2009, 06:01:45 pm »
I HATE HATE HATE HATE seafood or fish of any variety. Did I mention hate?  :lol:

SQ, please keep posting recipes. They give me amazing AS. And I know that they give "normal" people food to look forward to preparing and eating.

~Outy
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shovelqueen

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Re: Steamed Mussels How-to
« Reply #4 on: January 19, 2009, 07:20:07 pm »
Quote from: Outrayjust on January 19, 2009, 06:01:45 pm
I HATE HATE HATE HATE seafood or fish of any variety. Did I mention hate?  :lol:

SQ, please keep posting recipes. They give me amazing AS. And I know that they give "normal" people food to look forward to preparing and eating.

~Outy


 :lol: :lol: :lol:

That's OK.  I'm only lukewarm towards chocolate, but we can still be friends, right? :lol:
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Outrayjust

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Re: Steamed Mussels How-to
« Reply #5 on: January 20, 2009, 08:50:42 am »
Quote from: shovelqueen on January 19, 2009, 07:20:07 pm
:lol: :lol: :lol:

That's OK.  I'm only lukewarm towards chocolate, but we can still be friends, right? :lol:

Like of course! More chocolate for me and more seafood for you. Sounds like a totally symbiotic relationship to me.

~Outy
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tek_vixen

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Re: Steamed Mussels How-to
« Reply #6 on: January 20, 2009, 09:24:21 am »
Quote from: Outrayjust on January 19, 2009, 06:01:45 pm
I HATE HATE HATE HATE seafood or fish of any variety. Did I mention hate? :lol:

SQ, please keep posting recipes. They give me amazing AS. And I know that they give "normal" people food to look forward to preparing and eating.

~Outy

ooooooh!  It's not often I find a sister seafood hater!  I can't even go into a seafood restaurant.  And if someone at the table has seafood, I can't sit near them.  If I'm too close to seafood, I start to lose my lunch.  So we can both give our seafood to SQ.  She will have a double dose and get huge brainpower, while ours wither on the vine, so to speak.   :lol:

T-Vix
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karky

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Re: Steamed Mussels How-to
« Reply #7 on: January 20, 2009, 09:52:40 am »
I am allergic to shellfish
for example-  if it has legs and lives in the water it is not for me.
fish is OK though.  8)
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tek_vixen

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Re: Steamed Mussels How-to
« Reply #8 on: January 20, 2009, 10:11:18 am »
Quote from: karky on January 20, 2009, 09:52:40 am
I am allergic to shellfish
for example- if it has legs and lives in the water it is not for me.
fish is OK though. 8)

Me too!  Some fish are OK (allergy-wise).  Some are not.  I've always wondered if my violent abhorrence of seafood is just my body's way of keeping me away from things that are dangerous to me.

T-Vix
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nougat

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Re: Steamed Mussels How-to
« Reply #9 on: January 20, 2009, 10:40:01 am »
seafood is a no-no for me too tho (cooked) fish is ok - i'm not fond of ANYTHING that you dump ALIVE into BOILING WATER!!!!!!!! :shock:  and then you eat with its insides and all... ugh... :?


did i mention i LOVE chocolate... :D
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