OK here we go.
The amount of ingredients has never been measured and is to taste. Once you have done these a few times, you can easily judge by appearance.
Steam or parboil the mussels so they open but only half cooked. Chill them rapidly in cold water until fully cold. Discard the beard and the side that the muscle of the mussel has let go.
Finely chop a bulb of garlic
Finely chop ginger, making sure you end up with about 2/3 the amount of garlic.
Take 1/4 of the butter and melt in container in microwave or stovetop.
Add the garlic and ginger to the butter and warm through to help the flavours meld. Do not overheat. Remove from heat.
Add the remainder of the butter and stir until melted. The heat from the original butter is enough to melt the remainder. Be patient while stirring, it'll take a few minutes.
Add about a half cup or around 150 mls of oyster sauce to the butter. You'll notice the two don't mix. Place the container in cold water and stir every couple of minutes. The trick, and the only real pain in the bottom is waiting for the mixture to cool enough for the oyster sauce to coagulate with the butter mixture. Then you have to watch how quick it cools or you will miss the chance to mix them together. The amount of oyster sauce is tough to judge because I do it by colour, not volume. There is certain colour you must achieve but I have no way of telling you what that is. That's why I'm guessing about 150 ml. Perhaps it's 200, don't be afraid to experiment for your tastes. If you find the mussels are salty, you have used to much oyster sauce and can adjust next time.
When cooled you should have a paste like substance of questionable appearance, similar to crunchy peanut butter but stiffer, depending on how cold it is.
Place a few mussels on the Q at medium high and put a teaspoon of the mixture into the shell over the mussel. allow to melt and bubble, and if you like, brown, but try not to overcook the mussels. These cook rather quickly so try not to put more than about 10 or 20 on the Q at one time. Watch the hair disappear on your hands as this is a hot operation.
Remove from the heat with tongs and watch your friends burn themselves, I mean caution your friends not to eat them until they cool a bit.
Dan, if you get the sauce right, the reaction you'll get to these is unbelievable. If you're like me and you don't get embarrassed when they tell you your cooking is good, then this is the dish for you. I'm can't really explain the reaction, I'm just glad as heck that we came up with this one in the first place, and I coulda been married a few times over if all I had to do was cook these. 😉
My nickname at parties remains "The musselman"
The amount of ingredients has never been measured and is to taste. Once you have done these a few times, you can easily judge by appearance.
Steam or parboil the mussels so they open but only half cooked. Chill them rapidly in cold water until fully cold. Discard the beard and the side that the muscle of the mussel has let go.
Finely chop a bulb of garlic
Finely chop ginger, making sure you end up with about 2/3 the amount of garlic.
Take 1/4 of the butter and melt in container in microwave or stovetop.
Add the garlic and ginger to the butter and warm through to help the flavours meld. Do not overheat. Remove from heat.
Add the remainder of the butter and stir until melted. The heat from the original butter is enough to melt the remainder. Be patient while stirring, it'll take a few minutes.
Add about a half cup or around 150 mls of oyster sauce to the butter. You'll notice the two don't mix. Place the container in cold water and stir every couple of minutes. The trick, and the only real pain in the bottom is waiting for the mixture to cool enough for the oyster sauce to coagulate with the butter mixture. Then you have to watch how quick it cools or you will miss the chance to mix them together. The amount of oyster sauce is tough to judge because I do it by colour, not volume. There is certain colour you must achieve but I have no way of telling you what that is. That's why I'm guessing about 150 ml. Perhaps it's 200, don't be afraid to experiment for your tastes. If you find the mussels are salty, you have used to much oyster sauce and can adjust next time.
When cooled you should have a paste like substance of questionable appearance, similar to crunchy peanut butter but stiffer, depending on how cold it is.
Place a few mussels on the Q at medium high and put a teaspoon of the mixture into the shell over the mussel. allow to melt and bubble, and if you like, brown, but try not to overcook the mussels. These cook rather quickly so try not to put more than about 10 or 20 on the Q at one time. Watch the hair disappear on your hands as this is a hot operation.
Remove from the heat with tongs and watch your friends burn themselves, I mean caution your friends not to eat them until they cool a bit.
Dan, if you get the sauce right, the reaction you'll get to these is unbelievable. If you're like me and you don't get embarrassed when they tell you your cooking is good, then this is the dish for you. I'm can't really explain the reaction, I'm just glad as heck that we came up with this one in the first place, and I coulda been married a few times over if all I had to do was cook these. 😉
My nickname at parties remains "The musselman"
Wow Cal,
That has close to the golden ratio of garlic and ginger. Never done that with "food group" butter. I'm in... 'spose it would work with clams or scallops?
mmmmmmmmmmmmmmmmmmmmm!
Cal, do you ever get the super low tides in BC so you can go out and mine the geoducks?
That has close to the golden ratio of garlic and ginger. Never done that with "food group" butter. I'm in... 'spose it would work with clams or scallops?
mmmmmmmmmmmmmmmmmmmmm!
Cal, do you ever get the super low tides in BC so you can go out and mine the geoducks?
poobah said:
I never got into that stuff... and recently i caught a pic of a fellows brain. He liked eating it as fresh as possible....
(warning: not a pleasant picture)
Edit: that picture was too disgusting so i removed it... if anyone really wants to see it, send my private mail, and i'll forward the whole document.
dave
poobah said:
Probably... i've a friend that goes out into his "front yard" during spawing season & low tide and harvests green garbage bags full of flopping salmon.
dave
poobah said:
It's too strong of a sauce for scallops, clams and oysters it's fine but it's easiest to implement with the greenshell mussels. I have lots of dishes for the different clams and oysters. Mussels are something that need an extra touch to agree with me. People don't really care that they're mussels, it's the sauce they're after. Trust me, I've had mildly inebriated types come up and say they "dont eat no ****ing seafood" and a few minutes later I have to suggest they move aside so others might enjoy.
Use to but only for fun as a kid. I realized the manila were there by the easy bucket full and are what a lot of people are familiar with in a canned clam.. Geo's and horse are for when you need flavour, not so much a clam. And no, I don't bother with the jokes anymore, although they sure had their place at one time.
Hey cal,
I'll go with the mussels then... I actually found them last night. They are big, green, and frozen, so I would assume they are the correct thing.
Some people call these bottom feeders etc... I prefer to think of them as................. "alchemists".
😉
I'll go with the mussels then... I actually found them last night. They are big, green, and frozen, so I would assume they are the correct thing.
Some people call these bottom feeders etc... I prefer to think of them as................. "alchemists".
😉
That's them. Leave them frozen until ready to use.
Heat a large pot of water to boiling, submerge one box full at at time. Keep the heat on high for two minutes, no more. Don't worry about the water not coming back to a boil. Scoop out and submerge in cold water to fully chill and you're ready to begin the barbecuing.
What you're doing by boiling them is to reduce the water count in the mussel. If you leave out this step, you have to put the mussels on the Q for a minute first and pour off the pee when they begin to weep before you can put the sauce on. If you don't the sauce will be watered down.
Heat a large pot of water to boiling, submerge one box full at at time. Keep the heat on high for two minutes, no more. Don't worry about the water not coming back to a boil. Scoop out and submerge in cold water to fully chill and you're ready to begin the barbecuing.
What you're doing by boiling them is to reduce the water count in the mussel. If you leave out this step, you have to put the mussels on the Q for a minute first and pour off the pee when they begin to weep before you can put the sauce on. If you don't the sauce will be watered down.
OK, Cal,
BTW... all you guys have given good directions. The, "when it turns this color... do this". Instead of the medium high for 2 mintues stuff... techy's ROCK.
I married a whole new batch of girls 2 years ago... raised on nuke/junk food. I'll try the mussels this weekend... there will be fear of course. But otherwise... they trust me more than they should!
🙂
BTW... all you guys have given good directions. The, "when it turns this color... do this". Instead of the medium high for 2 mintues stuff... techy's ROCK.
I married a whole new batch of girls 2 years ago... raised on nuke/junk food. I'll try the mussels this weekend... there will be fear of course. But otherwise... they trust me more than they should!
🙂
Lamb Souvlakia
Combine ½ cup olive oil, ½ cup dry white wine, juice of 1 lemon, 1 tbsp dried oregano, 2 - 3 cloves of garlic (crushed and finely chopped), 3 bay leaves plus a sprinkle of red paprika and black pepper.
Use 1.5 - 2kg lamb backstrap (or leg) cut into 4 cm cubes and placed in a large container. As an option add 1 onion sliced into 4 cm squares.
Pour in marinade and mix well to cover meat. Marinade in fridge for 12 - 24 hours.
Thread meat onto skewers and salt just before cooking. Marinated onion slices can be added every 2 or 3 meat cubes if desired.
Cook over hot charcoal and eat immediately.
YUM.
Combine ½ cup olive oil, ½ cup dry white wine, juice of 1 lemon, 1 tbsp dried oregano, 2 - 3 cloves of garlic (crushed and finely chopped), 3 bay leaves plus a sprinkle of red paprika and black pepper.
Use 1.5 - 2kg lamb backstrap (or leg) cut into 4 cm cubes and placed in a large container. As an option add 1 onion sliced into 4 cm squares.
Pour in marinade and mix well to cover meat. Marinade in fridge for 12 - 24 hours.
Thread meat onto skewers and salt just before cooking. Marinated onion slices can be added every 2 or 3 meat cubes if desired.
Cook over hot charcoal and eat immediately.
YUM.
Shame you poor ozzies... not allowed to make fire hey?
That sound real nice, but hey being a south afircan it would be sacriledge not to do it over the coals of an open fire...
That sound real nice, but hey being a south afircan it would be sacriledge not to do it over the coals of an open fire...
Indian recipe...
I have a pdf file containing 332 indian recipes. U can try one a day and repeat the same after one year. Contains all varieties like snacks, soups, pulaos, sweets, pickles, chutneys, etc.....
anybody..., just ask...
Gajanan Phadte
I have a pdf file containing 332 indian recipes. U can try one a day and repeat the same after one year. Contains all varieties like snacks, soups, pulaos, sweets, pickles, chutneys, etc.....
anybody..., just ask...
Gajanan Phadte
I'm all for that- I love cooking Indian, especially the Southern variety.
If you could come over and show me what I'm doing wrong when I make dosas, that would be even better.😉 😉 😉
If you could come over and show me what I'm doing wrong when I make dosas, that would be even better.😉 😉 😉
Hello Gajanan,
This is EXCELLENT! Check your email and thank you!
I have one small question. Many people think that Curry is one type of spice... I know this is not true... Curry is a mixture of several "elemental" spices and there are many, many different formulas. I have an Indian spice store close to me, perhaps I will be lucky, but many will not have such a store.
Can you help us with the formulas for the proper Curry mixtures?
Thanks again,
This is EXCELLENT! Check your email and thank you!
I have one small question. Many people think that Curry is one type of spice... I know this is not true... Curry is a mixture of several "elemental" spices and there are many, many different formulas. I have an Indian spice store close to me, perhaps I will be lucky, but many will not have such a store.
Can you help us with the formulas for the proper Curry mixtures?
Thanks again,
poobah said:
I love Indian food also
For a curry, I start with cumin, corriander, chillies and turmeric (optional). After that, it's open season. Be bold my friends, cater to your own taste.
Last night was a chilly fry with taro topped off with bindi (okra)
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