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Chef2Chef Recipe Club - Volume 6 Issue 77 - April 20, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, We've been celebrating Seafood for the past few weeks with our Seafood and Fish Recipe Guide which can be seen here: http://recipes.chef2chef.net/recipe-seafood/ Today we'll talk about mussels. The United States has more freshwater mussel varieties than any other country. While all of Europe supports only 12 species, nearly 300 kinds live here, mostly within the watershed of the Mississippi River. Most freshwater mussels live burrowed in sand and gravel at the bottom of rivers and streams. Only a few are adapted to the quiet water and muddy depths of lakes, ponds and reservoirs. Their hard, calcium-based shells consist of two halves joined by a hinge. Unique names like "monkeyface," "threehorn wartyback," and "pink heelsplitter" refer to the wide range of shell size, color, shape and texture found among mussel shells. Buy mussels as close to the time that you plan to prepare them as possible. Do not buy mussels which are open or have broken shells. It is essential to clean them. Scrape the shells with a small knife to remove algae, small barnacles, etc. Then plunge them into a basin of cold running water and brush the shells or rub them quickly and noisily one against the other to get them nice and clean. Do NOT let them stand in water, they will open and loose their natural juices. Discard any mussels which float to the top of the water. Once the cleaning is finished, remove the "beard" or small tuft protruding from the mussel on its straight flank, by drawing this outwards towards the rounded end, and give a good little tug. The mussels are ready for cooking. The ideal season for mussels in the northern hemisphere is July through to the end of January. -------------------------------------------------- 121MerchantAccount.com 121merchantaccount.com offers restaurant owners merchant processing for as low as 1.64%. Not only do they save you money on processing, they can increase your business and productivity with low cost point of sale systems, gift card solutions, effective web design and internet marketing. Call toll free 800.628.5764 or Click this link: http://html.chef2chef.net/goto.php?id=412 -------------------------------------------------- Cajun Mussels Ingredients: Sauce: 1 tsp. olive oil 1 clove garlic, minced 1/2 cup tomato sauce 1/4 cup water 1 tsp. Worcestershire sauce 1 tsp. each of cayenne pepper, oregano, basil and thyme Mussels: 1 tsp. olive oil 2 scallions, chopped 1 stalk of celery, chopped 1/2 green pepper, pith removed and sliced 1 clove garlic, minced 1 1/2 lb. cultured mussels 1/4cup dry white wine 2 tbsp. water Make sauce: Heat oil in medium saucepan. Add garlic, sauté for 1 minute. Add tomato sauce, water, Worcestershire sauce, herbs and spices. Cook over a medium heat for 5 minutes. Set aside. Make Mussels: In a large saucepan or skillet, heat the oil. Stir-fry onions, celery, green pepper and garlic until tender crisp. Add mussels and tomato sauce mixture. Bring to a boil. Add wine and water. Cook, stirring constantly, until all the mussels open completely, about 5 minutes. Discard any unopened mussels and serve on a large warm plate garnished with Lemon wedges and parsley sprigs. Supply crusty bread with it to mop up the spicy sauce. -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net Chefs, Caterers and Personal Chefs…No More Masking Tape! Win a New DayMark Label Applicator and 6000 dissolvable labels. A $131 value. Four winners each month. http://html.chef2chef.net/goto.php?id=408 Do you need a brand new Chef Knife? Chef Revival is giving away five 7 inch Santoku-Granton Knives on April 30th to some lucky Chef2Chef.net Recipe Club members. Register for a chance to Win! http://ads.chef2Chef.net/goto.php?id=36 Register to win a copy of the Chef of the Month, Rick Bayless's cookbook, Authentic Mexican. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Stuffed Mussels Ingredients; 2 dozen large mussels 1/2 cup water 1/2 cup white wine 3 cloves garlic Parsley 1/2 lemon, sliced Olive oil 1 cup green onion, chopped Clam juice 1 cup rice 1/2 cup pine nuts 1/2 cup currants 1 tablespoon allspice Lemon for garnish Preparation: Scrub and debeard mussels and place in steamer with water, white wine, 2 cloves garlic, 4 sprigs parsley and lemon. Steam for 5 minutes. Reserve the juice. Remove meat, saving shells (do not dehinge). In a sauce pan sauté green onion in 3 tablespoons olive oil, then add reserved juice plus enough clam juice to make 2 cups liquid and rice. Simmer 20 minutes. Toss in pine nuts, currants, 3 tablespoons chopped parsley, 1 minced garlic clove, chopped mussel meat and allspice. Stuff mixture into each shell, place in baking dish and drizzle with olive oil. Bake at 300 degrees F for 10 minutes. Garnish with lemon and parsley. -------------------------------------------------- Request FREE information and kick-start your NEW career in 2004! Our TOP Rated Culinary Institutes will provide you with the hands-on experience you need for an exciting and rewarding career in the rapidly growing culinary field. Click here http://html.chef2chef.net/goto.php?id=348 and ask for information today from a culinary school near you. You will be glad you did in 2005! -------------------------------------------------- Mussels Szechwan-Style Ingredients: 4 tablespoons sesame oil 2 garlic cloves, minced 1 large onion, very thinly sliced 1/2 teaspoon ginger Crushed chilies, to taste 7 tablespoons chicken broth concentrate 4 cups water 3 tablespoons soy sauce 2 tablespoons tomato paste 2 tablespoons hoisin sauce 1 tablespoon sugar 1 tablespoon rice vinegar 2 pounds mussels [in shells] Hot, boiling salted water Preparation: Into a saucepan, preheat sesame oil, stir-fry together garlic, onion, ginger and crushed chilies for 2 minutes. Stir in chicken broth concentrate, water, soy sauce, tomato paste, hoisin sauce, sugar and rice vinegar. Boil over high heat until well reduced. Meanwhile, scrub mussels, boil mussels in hot, boiling salted water until shells open-up. Throw away unopened shells. Well coat opened mussels, in shells, with sauce. Serve at once. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |