|03-14-2017, 03:40 PM||#1 (permalink)|
Join Date: Jul 2011
Things to do with shelled mussles
That's shelled as in they've had their shells removed.
Came across a punnet of these on the "reduced to clear" shelf at the supermarket and as the reduction was substantial I couldn't help picking them up. They've been sitting in my freezer for a few days while I try to decide what to do with them.
I guess the obvious things is to have them with pasta in a creamy/tomatoey/cheesy/mushroomy/all-or-some-of-those type of sauce. Which is fine, but predictable. Doing a moules marinière (or a variation thereof) without the shells seems a bit silly, as does making moules frites.
Any suggestions for something different to do with shelled mussels, anyone?
|03-14-2017, 05:17 PM||#2 (permalink)|
Coeur de Pinottes
Join Date: Apr 2008
My mind would have gone the same way yours did (sauces with pasta). There's probably a reason they are usually eaten smoked... their chewiness. A chowder? Or any type recipe where they include any random 'seafood' such as a jambalaya or paella. Butter, garlic, wine is always good. I would also look up recipes in a chinese cook book, they always know just what to do with weird creatures.
* Nolite te bastardes carborundorum *
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|03-14-2017, 05:27 PM||#3 (permalink)|
a sherpa of your emotions
they're probably precooked so don't cook them too long.
You could make paella or mussel 'crab cakes'
|03-15-2017, 09:48 AM||#6 (permalink)|
Intolerant of intolerance
Try boiling or steaming some potatoes, then cut them in nice thick slices. Tip those and the mussels into a shallow pan, with any mussel liquid (test to see if it's too salty, and if it is, only use some of it). Add a little (unsalted) vegetable stock if you have it, and then stir in some cream and saffron.
If you don't have saffron (do NOT use turmeric, which is not going to taste good with mussels, I think) then try adding some dill if you like it, or even fresh parsley or chives.
Let the mixture simmer until the sauce is the right thickness.
I do this with frozen mussels. In fact, now there's a thought for tomorrow.
|03-15-2017, 01:21 PM||#7 (permalink)|
Join Date: Jul 2011
Some intriguing ideas here. Thanks.
Rice seems to be a good idea... I've been toying with the idea of something like a paella or a pilaf. Or maybe something involving a Chinese black bean sauce, served with plain rice.
Regarding turmeric, I think I was thinking the contrary, in that something Indianish with curry sauce (almost inevitably involving turmeric) with its rich earthy taste would work well with mussels. Also, I have some turmeric rice in the freezer already. And I have some gram flour that needs using up... mussel pakora?
Who'd've thought that the absence of a shell changed one's perception of something so much?
|03-15-2017, 02:33 PM||#8 (permalink)|
Join Date: Dec 2008
The shell is key to cooking mussels. You simmer it until the shell opens, then pull them out as they open up. Not only does serve for a timer but without the shell to simmer you miss out on all the tasty broth.
|03-15-2017, 08:56 PM||#9 (permalink)|
Join Date: Jul 2012
Business: Emma's @ Blue Moose
i really love this recipe
seafood masala (curry)
1 onion chopped
1 tsp fresh grated ginger
2 garlic cloves chopped
1 fresh chili chopped - remove seeds for less hot flavour
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground turmeric
2 tbsp chopped tomatoes (can use tinned)
400 ml fish or veg stock (cubes are fine)
50 g creamed coconut or 2 heaped tbsp finely grated coconut (or coconut essence to taste)
300 g mixed raw seafood or just prawns or fish or whatever (mussels are great for this)
good handful of spinach (i use frozen whole leaf spinach, about 6 - 7 clumps - works just as well, plus MUCH cheaper than fresh)
chopped fresh coriander - about 2 large tbsp (i love this, so usually add more)
curry leaves, maybe 4 or 5 - gives it a really nice flavour
salt and pepper
Heat oil in heavy base sauce pan, add onion when hot and cook until soft.
Stir in ginger, garlic and chili and cook for one minute.
Add the spices and cook for one minute.
Add the tomatoes, stock and creamed or grated coconut (if using leave coconut essence till later) and bring to a boil, then simmer until the liquid has really thickened.
Add the spinach if frozen.
When spinach has melted, add seafood, curry leaves and coriander, and coconut essence if using.
When this is warmed through, add fresh spinach if using.
Add salt and pepper to taste.
use chicken stock and chicken instead of the seafood and fish stock. Or vegetables.
leave out the tomatoes and add 100 ml fresh single cream, 1 tbsp sultanas and 1 tablespoon ground almonds at the end.
I always make double - it freezes well - and left in the fridge, the flavour improves - it's even better when reheated.
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|03-15-2017, 09:07 PM||#10 (permalink)|
Not a Supervillian
Join Date: Aug 2010
Winner of the First Annual Leslie Nielsen Memorial "Best Catch" Trophy.
|03-15-2017, 10:37 PM||#11 (permalink)|
I'm not finished.
>> Things to do with shelled mussles
I assume these should involve things that lead to eating them, right?
la lucha sigue...
|03-16-2017, 04:00 PM||#13 (permalink)|
Join Date: Jul 2011
I think I'm settled on the idea of a mussel pilau with sides of vegetable curry and a nan. (All done with existing ingredients - no point in spending money on extras when the star is virtually free.)
Unless Free comes up with something interesting.