Mamta's Kitchen - A Family Cookbook
Mussels
I made mussels in a white wine and gorgonzola sauce last night, and kept some of the mussels aside, with the idea of doing a starter with them.
I've done a search here, and can find only two Indian recipes with mussels: a seafood biryani by Mamta, and my own version of Goan-style mussels.
Does anyone have any suggestions? I'll be doing Thai fishcakes, and thought that some kind of spicy mussels starter would go with that.
Phil
When I see something to do with mussels it always makes me want to break out into song and sing something from the rocky horror picture show. I'm more a fan of cockles myself. I once bought some fresh mussels in Gran Canaria in garlic and tomato sauce and they were lovely. I've never come across any Indian recipes for them though, but I'm sure there are some.
How about a szechuan style dish, Szechuan Mussels?
Mussels are not commonly seen on Indian menu, except in coastal regions. Since I do not come from coast, I had not eaten mussels until I came to UK. Hence the lack of recipes. Also, though my husband loves them, I am not too keen :-(!
Thanks, both. We sometimes take them out of the shell and eat them cold, in vinaigrette. The garlic and tomato idea sounds good, and I'll try entering Szechuan mussels on Google. They farm all sorts of shellfish on the big lagoon here: it's good to have locally-sourced ingredients.
We normally have them as a main course: moules marni?res or moules persillade, and now the gorgonzola dish, so it's the mussels as starters repertoire that I want to develop.
Phil
I can't say the cheese and mussels dish is my thing. I spent a year trying to perfect a moules recipe without cream, and used cider instead of wine. Fennel (bulb) and white pepper were other ingredients. The onions have to be cut into very small dice, and fried, not boiled in wine!
With green lipped moules I wrap them in streaky bacon, add a few other flavours and grill them in the shell.
why not make up a Ainsley Harriott Szechuan cupper soup. I use new Zealand green lip mussels, add them to the soup bring to the boil, Simmer till mussels are hot. Thicken with cornflour till you get a sauce consistency.they are delicious.