Re: Mussle Soup to die for
Welcome to Hexus - an interesting first post! Maybe we should start a cooking channel!
Re: Mussle Soup to die for
Quote:
Originally Posted by
peterb
Welcome to Hexus - an interesting first post! Maybe we should start a cooking channel!
Thanks, Peter. I thought this WAS the cooking channel ;) Living on a boat, most of my Internet access is WiFi, 3G or GPRS so folding isn't really for me.
Re: Mussle Soup to die for
Seraphina, welcome to Hexus.
If your posts continue in this manner, you may well become one of the most popular members here :D
Re: Mussle Soup to die for
Absolutely, this IS the Hexus cooking channel & it has been a bit light on quality recipe's of late.
So thanks for joining & thanks for sharing :)
Re: Mussle Soup to die for
:bowdown: this post made me hungry
shame the wife hates them, i might have to cook some for the old man to share with me :)
Re: Mussle Soup to die for
Going to have to give this a try later on in the week me thinks!
Re: Mussle Soup to die for
Quote:
Originally Posted by
Seraphina
All my recipes have been worked out by me for cooking on a yacht.
Great opening line.
I'm intrigued though sir; if I were cooking this meal and happened to find myself in the unusual situation of not being on a yacht, how would the preparation differ?
Re: Mussle Soup to die for
one of the flavours I miss from family holidays to the normandy coast is fresh muscles cooked in a very similar fashion :)
Re: Mussle Soup to die for
This recipe is nearly identical to the one my old boss taught to me, although there was no water put in the pot, just wine :)
The tomatoes are a nice touch though, I'll have to try that sometime.
Re: Mussle Soup to die for
Quote:
Originally Posted by
format
This recipe is nearly identical to the one my old boss taught to me, although there was no water put in the pot, just wine :)
The tomatoes are a nice touch though, I'll have to try that sometime.
It doesn't surprise me...mussel soup is such an old favorite but I spent ages getting a recipe that actually worked and that required quite a few meals out in Rome. That really was a pain. Most of the recipes we found online had been 'mucked about with' and, honestly, lost the plot. Most seem to start with 'take an onion and three cloves of garlic'. That is NOT the way to make mussel soup. I suppose that all wine would be fine but for anyone starting out I would suggest water/wine and then increase the wine to taste, as you gain experience :) It's not too much of a trial to experiment, eh? Nice and inexpensive as well :)
Re: Mussle Soup to die for
Quote:
Originally Posted by
Tzarbo
Great opening line.
I'm intrigued though sir; if I were cooking this meal and happened to find myself in the unusual situation of not being on a yacht, how would the preparation differ?
You'd have to travel further to get decent mussels!
Re: Mussle Soup to die for
unless you live at hunstanton :)
Re: Mussle Soup to die for
Quote:
Originally Posted by
format
The tomatoes are a nice touch though, I'll have to try that sometime.
I made it with tomato this evening -- a very small under-ripe green/light-red Italian 'beef' tomato, about the size of British salad tomato with 1.5kg mussels. It brought the lemon zest out really effectively -- the zest adds greatly to this dish; it is a joy to get a bit of zest with a mussel, wakes up the dish. I couldn't get fresh basil from the market today (in Italy?!!) so had to use dried but worked fine though I doubled the fresh parsley to compensate to keep the greenery intact. On balance, better with tomato but not too much and def. not puree or tinned. Our mussel soup is now better than 95% of the best of the restaurant efforts....just follow the recipe.
This evening we just served toasted white bread, with olive oil on the plate to dip into. Not very exciting, but OK as the mussel soup was quite superb. Next time I'll do the toast Spanish style; get a bigger tomato, half for the soup and half for the toast. Rub the tom. over the toast, lightly sprinkle with ground sea salt, and drizzle olive oil. Works well with fresh garlic, for garlic lovers.
Re: Mussle Soup to die for
Quote:
Originally Posted by
Seraphina
This evening we just served toasted white bread, with olive oil on the plate to dip into. Not very exciting, but OK as the mussel soup was quite superb. Next time I'll do the toast Spanish style; get a bigger tomato, half for the soup and half for the toast. Rub the tom. over the toast, lightly sprinkle with ground sea salt, and drizzle olive oil. Works well with fresh garlic, for garlic lovers.
I really got into the Spanish bread with oil and salt last year when I was in Ibiza. I'll have to try the garlic and tomato though :)
Re: Mussle Soup to die for
ahh nuts, i forgot to buy any when at the fishmongers in kings lynn today :(
still, have some cracking whelks and a cromer crab to munch :)