Teflon talk 7528
Sheldon Food browning temps start around 325ˇF. The non-stick coating will be just...
Here is a favourite recipe of mine. It's from the rec.food.cooking Cook.Book, p. 86.
Mussels Dźsseldorf style
8 3-4 pounds (4 kg) mussels 1-2 litre (1-2 quart) dry white wine 2 carrots 1-2 celery root 4 medium-sized onions 2 cloves garlic 2 bay leaves 8 juniper berries 1 teaspoon freshly ground black pepper 1 teaspoon salt
Rinse the mussels multiple times, perhaps letting them lie in water for a while, shedding any sand. Wash them carefully again in running water, using a stiff brush. Throw away any that remain open. Beard the mussels. Bring the wine to boil in a large pot. Meanwhile, chop finely the carrots, celery root, onions, and garlic and put everything together with the bay leaves, juniper berries, pepper and salt into the pot with the wine. Cook for 10 minutes. Now add the mussels and cook, covered, for 5 minutes, shaking the pot from time to time. Discard any mussels that remain closed. Serve the mussels in the broth, with black rye bread or pumpernickel, and butter.
Also consider the sauce-poulette recipe from from 'Bistro Cooking' by Patricia Wells. She suggests drinking the same wine used in cooking the mussels.
Teflon talk 7529
Alan S It's not just alarmist, it's wacko stuff. Innuendo, inferences, junk science and an agenda too blatantly obvious to credit. These people say it kills everything, everywhere and you;re gonna be...
Moules Sauce Poulette Chez Toutoune Chez Toutoune's Mussels with Cream Sauce
2 large egg yolks 1-2 cup (12.5 cl) crŹme fra”che (see below) or heavy cream 2 pounds (1 kg) fresh mussels 3 tablespoons (1 1-2 ounces; 45 g) unsalted butter 2 shallots, finely minced 1 cup (25 cl) dry white wine, such as Muscadet or a white Graves 2 teaspoons fresh thyme leaves Freshly ground black pepper 2 tablespoons minced fresh parsley
1. Preheat the oven to 225ˇF (105ˇC). Warm 4 soup bowls and a large soup tureen in the oven.
2. Combine the egg yolks and crŹme fra”che in a small bowl, and whisk until well blended. Set aside.
Teflon talk 7531
Alan S I bet you see this as clever. Wow! What a shovelful. Haha... you are one impressive illiterate who doesn't know what demagogue means. Nah. You wouldn't...
3. Thoroughly scrub the mussels and rinse with several changes of cold water. Beard the mussels. (Do not beard the mussels in advance, or they will die and spoil.)
4. Melt the butter in a non-reactive large skillet over medium heat. Add the shallots and cook just until soft and translucent, about 2 minutes. Add the mussels, wine, and thyme. Increase the heat to high, cover, and cook, stirring from time to time, 3 to 4 minutes. Do not overcook, or the mussels will become tough.
5. Remove from the heat. Using a slotted spoon, scoop out the mussels and place the cooked mussels in their shells in the warmed soup tureen. Discard any mussels that do not open. Cover the tureen and place in the warm oven.
6. Strain the mussels cooking liquid through several thicknesses of dampened cheesecloth. Return the mussel cooking liquid to the skillet (be sure to wipe it out first, to remove any traces of sand from the mussels), then whisk in the crŹme fra”che and egg yolk mixture. Reheat the sauce gently, without boiling. Pour over the cooked mussels. Sprinkle generously with pepper and the parsley and serve. Yield: 4 servings
Teflon talk 7530
Aren't you glad your safe? Thank you, I will check that out Wow! what a mouthful! Haha ... you are one impressive demagogue! I am glad my kitchen isn't a restaurant, I...
2 cups (50 cl) heavy cream 2 tablespoons buttermilk
1. Thoroughly mix the cream and buttermilk in a medium-size bowl. Cover with plastic wrap and let stand at room temperature overnight or until fairly thick. 2. Cover tightly and refrigerate at least 4 hours to thicken it even ore. The cream may be stored for several days, as the tangy flavor continues to develop. Yield: 2 cups (50 cl)