OmManiPadmeOmelet
Answer to "Who stole the kishka" 5629Victor Sack Your newest name must be Bubba Wise-Guy. Sausage stuffing is made of mostly meats in natural casings, Kishka is mostly bread crumbs or matzoh meal and flour and fat...
We eat a lot of mussels and prawns at home, but crawfish I only have (occasionally) at "fancy" restaurants... must admit that I have never tried to cook it myself, but I do like it.
Here's another one for mussels that I like too... this also calls for "fresh" mussels, but we usually get the frozen mussel meat here, and it works just as well...just simmer them for about 5-7 minutes and it does the trick.
Mussels a la Portuguese
2 kilograms Mussels 4 Shallots chopped finely 1 Garlic clove chopped 2 tablespoons Olive oil 3 teaspoons Butter 2/3 cup Dry white wine 1/3 cup Water 3 teaspoons Finely chopped parsley 2 Fresh thyme sprigs or 2 Bay leaves 1/2 teaspoon Ground black pepper 125 milliliters Fresh cream Extra chopped parsley Lemon quarters
Wash the mussels under running water, and remove all traces of mud, seaweed and barnacles. Remove beards(the rough fury part around the mussel). If mussel shells are cracked or broken, discard them. If any mussels are slightly open, tap sharply, and if they don't close, discard. Gently fry the garlic and shallots in olive oil and butter until transparent but not coloured. Add wine, water, parsley, thyme, bay leaf, pepper and mussels. Pour cream over the top. Cover pan , bring to boil and steam over a high heat for about 4 minutes, shaking pan constantly. The shells will open as the mussels cook. Serve as soon as the shells open. Serve in deep bowls like mixing bowls, garnished with chopped parsley and lemon quarters. Don't forget a large spoon to scoop up the juice - or have some garlic bread to sop it up!
-- Cheers Cathy(xyz)
