MUSSEL RECIPES

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
CURRY CREAM MUSSELS (03/16/94) (0:39)

      YIELD: 4 SERVINGS

      2 LB MUSSELS, CLEANED
    2/3 C  WATER
    2/3 C  DRY CIDER
      3    SPRIGS FRESH THYME
      1    GARLIC CLOVE, CRUSHED
      2 T  BUTTER
      3    SHALLOTS, FINELY CHOPPED
      1    STALK CELERY, FINELY CHOPPED
      1 T  CURRY POWDER
      1 T  ALL-PURPOSE FLOUR
    1/4 C  HALF-AND-HALF
    1/4 C  MAYONNAISE
           FRESH DILL SPRIGS (OPT)
           HOT CRUSTY BREAD

  PLACE CLEANED MUSSELS IN A SAUCEPAN WITH WATER, CIDER, THYME AND
  GARLIC. COVER AND COOK OVER HIGH HEAT, SHAKING PAN FREQUENTLY, 6-7
  MINUTES OR UNTIL SHELLS OPEN. DISCARD ANY MUSSELS WHICH REMAIN
  CLOSED. COOL MUSSELS IN LIQUID. DRAIN OFF COOLED LIQUID, STRAIN
  THROUGH A FINE SIEVE AND RESERVE. DISCARD THYME. REMOVE A HALF SHELL
  FROM EACH MUSSEL AND ARRANGE MUSSELS ON 4 SERVING PLATES.

  MELT BUTTER IN A SAUCEPAN. ADD SHALLOTS AND CELERY AND COOK GENTLY 5
  MINUTES. ADD CURRY POWDER AND FLOUR AND COOK 1 MINUTE. STIR IN 1 CUP
  OF RESERVED LIQUID. BRING TO A BOIL, STIRRING CONSTANTLY. COVER AND
  COOK GENTLY 10 MINUTES, STIRRING FREQUENTLY. COOL. STIR IN
  HALF-AND-HALF AND MAYONNAISE AND MIX WELL. SPOON SAUCE OVER MUSSELS
  AND GARNISH WITH DILL SPRIGS, IF DESIRED. SERVE WITH BREAD.
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
MUSSELS (03/16/94) (0:37)

      YIELD: 1 SERVINGS

      3 LB FRESH MUSSELS,SCRUBBED,
           -BEARD REMOVED AND STEAMED
           -FOR 10 MINUTES
      4 C  CHOPPED ONIONS
    3/4 C  OLIVE OIL
      1 C  LONG GRAIN RICE,WASHED AND
           -DRAINED
  1 1/2 T  SALT
           PEPPER TO TASTE
      1 T  CINNAMON
      1 T  ALLSPICE
      1 T  DRIED BASIL
    3/4 C  CURRANTS
    1/4 C  PINE NUTS
      2 C  WATER

  PREPARE MUSSELS AND SET ASIDE. SAUTE ONIONS IN OLIVE OIL UNTIL SOFT.
  ADD RICE AND MIX THOROUGHLY. ADD SALT, PEPPER, SPICES, CURRANTS AND
  PINE NUTS. MIX WELL. ADD WATER, BRING TO A BOIL AND COOK FOR 10
  MINUTES AT MEDIUM HEAT. ADD CLEANED MUSSELS, REMOVED FROM THEIR
  SHELLS, MIX THOROUGHLY AND COOK ABOUT 10 MINUTES. SERVE AT ROOM
  TEMPERATURE, MOUNDED IN A DISH SURROUNDED BY FRESH LEMON SLICES. THIS
  MAY BE USED AS AN APPETIZER OR AS A SIDE DISH.
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
MUSSELS IN BLACK BEAN SAUCE (03/16/94) (0:28)

  1 1/2 LBS FRESH MUSSELS
  2 T PEANUT OIL
  1 T FINELY CHOPPED GARLIC
  2 T FINELY CHOPPED PEELED FRESH GINGER
  2 T FERMENTED BLACK BEANS
  1 T BEAN SAUCE
  1 T CHILI BEAN SAUCE
  1 T RICE WINE
  1 T LIGHT SOY SAUCE
  2 T CHICKEN STOCK
  3 T FINELY CHOPPED WHOLE SCALLIONS

SCRUB THE MUSSELS UNDER COLD WATER AND PULL OFF THE WIRELIKE
BEARDS. SOAK IN A LARGE BOWL IN SEVERAL CHANGES OF COLD
WATER. DRAIN THOROUGHLY JUST BEFORE COOKING. HEAT A WOK OR
SKILLET UNTIL HOT; ADD OIL. ADD GARLIC, GINGER AND BLACK
BEANS; STIR-FRY 30 SECONDS. ADD BEAN SAUCE AND CHILI BEAN
SAUCE AND STIR-FRY FOR ANOTHER 10 SECONDS. ADD MUSSELS AND
STIR-FRY FOR 1 MINUTE. ADD RICE WINE, SOY SAUCE AND STOCK.
COOK OVER HIGH HEAT UNTIL THE SHELLS ARE COMPLETELY OPEN.
DISCARD UNOPENED MUSSELS. GARNISH WITH THE CHOPPED SCALLIONS
AND SERVE IMMEDIATELY. SERVES 4 TO 6.
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=