Path: swen.emba.uvm.edu!attmt1!attmtf!attmt2!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.flash.net!newsswitch.lcs.mit.edu!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Speeders Kitchen Newsgroups: rec.food.recipes Subject: Collection (3) Mussels Followup-To: rec.food.cooking Date: 15 Feb 1999 09:51:27 -0700 Organization: together.net Lines: 79 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: Reply-To: Speeders Kitchen NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30983 MUSSELS AU GRATIN MUSSEL FRITTERS FRIED MUSSELS MUSSELS AU GRATIN 4 dozen mussels, in shells 4 oz. butter 2 Tbsp flour 1 small onion, minced 1/2 cup cheddar cheese, crumbled salt and pepper 1 cup mussel broth 2 Tbsp sherry 1 cup cracker crumbs watercress Select large, fresh mussels with shells closed. Scrub shells well and rinse under running water. (If time allows let mussels soak 2 hours in large pot filled with water. Discard any mussels that float.) Pour 1 inch of water into large kettle; add 1 tsp. salt and mussels. Cover and steam 3 minutes or until shells begin to open. Remove and drain. Strain broth thorugh fine sieve; set broth aside. Take mussels from shells; remove dark, hairy beard; set meats aside. Melt 2 oz. butter in saucepan over medium heat. Add onion and saute gently for 5 minutes, or until golden brown. Gradually add flour, stirring continually. When very smooth, slowly add 1 cup mussel broth. Continue stirring until sauce is thick (about 5 minutes). Add salt, pepper, and sherry. Make sauce of desired thickness by adding more mussel broth if necessary. In casserole arrange alternate layers of musselos, sauce, cracker crumbs, and light sprinkling of cheese until ingredients are all used. Save sufficient crumbs and cheese for top layer. Dot top with other 2 oz. of butter. Bake in preheated 350 degree F. oven for 15 minutes or until top is golden brown. MUSSEL FRITTERS 1 cup fresh, raw mussels, minced 1 cup milk 2 eggs 1 Tbsp butter, melted 2 cups flour 1 Tbsp baking powder 1/2 tsp. salt 4 Tbsp butter or shortening Sift flour, baking powder, and salt into mixing bowl. Break eggs into small bowl; beat until foamy. Add to flour mixture and blend well. Gradually add milk. When very smooth, add melted butter and stir well. (Batter should be thin for best results.) Add mussels to mixture and stir well. Melt other butter or shortening in shallow frying pan. Heat to 375 degrees F., hot but not smoking. Drop batter by spoonfuls into hot fat; fry 3 minutes or until golden brown. Drain on absorbent paper. Variation: Cooked shellfish, flaked, such as lobster, crayfish, crab meat, or shrimp may be used. Oysters, and clams, if used, should not be cooked but used raw and minced. FRIED MUSSELS 4 dozen mussels 1/2 cup flour 4 oz.butter 1 egg, well beaten 1/2 cup cracker crumbs 4 Tbsp chopped chives Scrub mussel shells well under cold running water. Remove mussels from shells. Salt mussels lightly, then dip in flour, then in beaten egg. Roll in cracker crumbs. Melt butter in frying pan over medium heat. Drop mussels into hot butter. Fry quickly only 3 minutes, until golden brown. Turn over and fry another 2 minutes. Drain on absorbent paper. Serve hot. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.