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| How to Cook | | | Sauté Thai Style (Based on 12 mussels) | Time: 8 - 10 minutes
Seasoning:
-white pepper
-fish sauce, 1 tsp
Fresh Vegetables:
-fresh chili, 2 pieces, finely diced
-lemongrass, 2 stalks, finely sliced
(white part only)
Fresh Herbs:
-leek, 1, finely sliced
-coriander, small bunch
-garlic, 4 cloves, finely diced
-onion, 1/2, finely sliced
-ginger, 1 piece, finely sliced lengthwise
Wine: white wine, 25 ml
Method:
1. Sauté lemongrass, garlic, onion, chili, white pepper and fish sauce in oil over a medium heat.
2. Add leek, coriander and ginger and sauté for 3 minutes.
3. Pour in the wine, add the mussels and stir-fry until the
mussels open.
4. Serve immediately. |
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| | | Sauté White Wine (Based on 12 mussels) | Time: 8 - 10 minutes
Seasoning: sea salt flakes and freshly grounded
black pepper to taste
Dairy: unsalted butter, 5g
Fresh Herbs:
-garlic, 2 cloves, finely diced
-onion, 1/2, finely diced
-Italian parsley, 10g, roughly chopped
-Japanese leek, 1, finely sliced
Wine: white whine 100ml
Method:
1. Sauté leek, onion and garlic with oil and butter in a pan
over a medium heat.
2. Add white wine, parsley and mussels. Cover with a lid and cook for about 5 minutes until the mussels open.
3. Season with salt and pepper, and serve immediately. |
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| | | Sauté Cream (Based on 12 mussels) | Time: 8 - 10 minutes
Seasoning:
-sea salt flakes and freshly grounded black pepper to taste
-mustard, 1 tbsp
-honey, 1/2 tbsp
Dairy:
-unsalted butte, 20g
-cream, 75ml
Fresh Herbs:
-leek, 1, finely sliced (white part only)
-thyme, 2 sprigs
Italian parsley, 3 sprigs, roughly chopped
-garlic, 2 cloves, finely diced
-onion, 1/4, finely dliced
Wine: white wine, 50ml
Method:
1. Sauté leek, onion and garlic in butter and oil for a minute or two.
2. Add thyme, white wine, cream, mussels and mustard. Cook over a medium heat until the shells open.
3. Add Italian parsley and stir in the honey.
4. Season with salt and pepper, and serve immediately. |
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| | | Chilled (Based on 12 mussels) | Time: 12 - 15 minutes
Wine: white wine, 150ml
Method:
1. Boil the mussels with a little white wine and then cover. Once the mussels open, plunge them in ice water to chill. |
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 | Seafood |
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Mussel |
Enjoyed for thousands of years, mussels have recently enjoyed a resurgence in popularity with sophisticated gourmets. city'super brings the best mussels jet-fresh from the oceans of the world for your enjoyment.
Mussels are one of the most nutritious, convenient and value-for-money seafood delicacies available today. Mussels have a creamy-tan meat that is delicious and slightly sweet, but tougher than that of the oyster or clam. The most abundant mussel is the blue, black or common mussel which is found along the Mediterranean, Atlantic and Pacific coasts. Once considered to be the poor relation of the shellfish family because of their small size, mussels are increasingly popular, thanks to their abundance and reasonable cost. |
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| | Blue/ Black | | Found along the Mediterranean, Atlantic and Pacific coasts. The shell is dark blue and 5-8 cm in length. They are sometimes called black mussels and are farmed on ropes in clean, sheltered waters. Mussels are usually harvested at about 12-18 months of age when they are in prime condition. | | | Availability | | The peak season is October to March but live fresh mussels are generally available year-round. You can buy them from the chiller cabinet or ready shelled versions come frozen, smoked or bottled in brine or vinegar. | | | Characteristics | There are dozens of mussel species, all of which have an extremely thin, oblong shell that ranges in colour from black to blue to bright green to yellowish brown. Depending on the species, the shell can be from 1 1/2 to 6 inches in length. The most popular are blue or European mussels.
Most mussels today are farmed to meet increasing demand. Farmed mussels are grown on ropes in clean, flowing ocean currents and harvested at their peak condition. Unlike inferior dredged mussels dragged out of the mud at the bottom, cultured mussels are suspended above the seabed and are clean and free from sand and grit - so they usually need very little preparation.
Mussels can be smoked, boiled, steamed, fried in butter or baked or used as an ingredient in dishes such as bouillabaisse or paella. Try mussels with a wide array of flavours – steamed in white wine or vermouth with shallots, garlic and herbs, or with coconut, ginger, lemongrass and chili. Soak up the delicious cooking liquid with plenty of crusty bread! | | | Preparation | To clean, scrub the mussels in plenty of cold water, removing any sand and barnacles. Discard any mussels which float to the top or any open ones which do not immediately close when you tap them. Get rid of the beard (the clump of hairs growing from the shell) by giving it a sharp tug. Put the clean mussels in a bowl of cold water and change the water several times to get rid of any sand or salt expelled by the mussels. As with all shellfish, mussels should be alive just before they are cooked because they quickly become toxic after they die. Mussel shells open by themselves when the mussels are cooked, revealing the soft, cooked parts inside. Shucked mussels should be plump and their liquid clear.
Mussels need very little actual cooking. Put them in the bottom of a large, heavy-bottomed pan with a small amount of liquid and turn up the heat to steam. As soon as the shells open, your mussels are done. Don't overcook them as they will end up rubbery. Throw away any that fail to open fully. | | | Nutrition | | Mussels are high in protein and minerals and low in calories and fat. | | | Shopping Tips | -Don't take mussels that have chipped, broken or damaged shells or ones that feel particularly heavy (they are probably full of sand) or those that seem light and loose when shaken (that probably means that the mussel is dead).
-Look for mussels that have tightly closed shells or ones that snap shut when tapped. Typically, smaller mussels will be more tender than larger ones. | | | Storing Tips | | Mussels are extremely perishable and should be refrigerated and eaten on the day of purchase. | | | Wine Pairing Suggestion | -Marques De Caceres Blanco 2006
Item no: 300222954
-Villa Sparina Montej Rose 2006
Item no: 300365144
-Louis Jadot Macon Lugny 2006
Item no: 090200144 |
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