Mussel dishes made to tempt palates

Press, 4 July 1983, Page 14

Mussel dishes made to tempt palates

COOKING with

Celia Timms

Mussels are usually freely available in New Zealand, but only the true enthusiasts seem to use them regularly. Here are three recipes which are easily prepared, and which could encourage more people to eat mussels. There is also a recipe for a very different and quite special way of cooking cod that makes an impressive dish when there are guests for dinner or lunch. Moules Frites Fried Mussels Cooked in this way, mussels make an excellent appetiser to serve as a first course or before a meal. Quantities depend on individual requirements, but the following ingredients are sufficient for about six persons. You need: 2-2 Va doz. mussels % cup dry breadcrumbs ,‘A cup grated parmesan cheese 1 beaten egg Oil for deep frying Lemon wedges and tartare sauce or mayonnaise Method: Scrub the unshelled mussels well and debeard. Butter the inside of a large saucepan, add two or three tablespoons water and all the mussels in the shell. Cover with a lid and place over high heat for about 5 minutes or until the shells open. Discard any that do not open. Remove from the pan and take mussels out of their shells. Combine breadcrumbs and cheese. Coat mussels in beaten egg then roll in breadcrumb mixture. Heat oil to 190 C and deep fry, a few at a time, for two or three minutes or until golden brown. Drain on paper towels and serve hot with lemon wedges and tartare sauce or mayonnaise. Moules mariniere This is perhaps the most popular and highly regarded method of cooking mussels. To serve four to six persons you need: 2 dozen mussels 3 leeks */4 cup chopped parsley Pinch of dried thyme 3 garlic cloves l*/4 cups white wine Black pepper Method:Scrub shelled mussels well and de-beard. Place in large saucepan and add chopped leaks, parsley, thyme and crushed garlic. Pour on wine, cover pan tightly and steam over high heat for about five minutes or until mussels open, discarding any that do not open. Leave mussel in one half of the shell, discarding other half shell. Strain the liquid through a sieve into a warmed serving bowl and season with pepper to taste. Return mussels to liquid and serve. Mussel soup A particularly good' seafood soup with a richness of flavour but one that will appeal only to those who enjoy seafood. For four servings you nneed: 2 dozen mussels, scrubbed and de-bearded % cup dry white wine 3 teaspoons chopped parsley Pinch dried thyme; dash of cayenne pepper 4 onions 1 garlic _c!ove 125 g butter 2 cups water; 1 cup milk

2 egg-yolks Vz cup cream or evaporated milk 1 teaspoon lemon juice Salt and pepper to taste Method: Place mussels in large saucepan with wine, parsley, ; thyme, cayenne. Cover and cook over high heat for about five minutes, shaking pan occasionally, until the shells open. Discard any that do not open. Strain the cooking liquid and reserve. Remove mussels from shells and set aside. Discard shells. Fry •finely chopped onions and garlic in butter until tender. Add water, liquid from mussels and milk. Simmer for 10 minutes. Add mussels. Combine egg yolks, cream and lemon juice and stir into the soup. Heat through but do not boil. Season to taste with salt and freshly ground black pepper. Fish in pastry When professional chefs want to, show off, they often wrap the main dish in puff pastry; I can see no reason why the home cooks should not employ the same practice. Fish certainly, takes on a luxurious look when cooked in 1 this way. A firm fleshed white fish, such as cod, is required. For up to eight servings you need: 1 onion; Vz cup sliced mushrooms 4 tablespoons butter ormargarine 500 g cod or other firm fleshed fish cup cooked white rice ’A cup chopped parsley; 2 hard-boiled eggs Vz teaspoon salt; Vz teaspoon pepper Vz teaspoon dried dill; Vz teaspoon dried thyme 500 g puff pastry 1 egg I Herb sauce 2 tablespoons butter ’/4 cup' finely chopped onion i 2 dessertspoons flour Hi cups evaporated milk or milk Pinch dried thyme; salt and pepper Method: Fry the chopped onion and' mushrooms in 2 tablespoons of the butter or margarine' until soft but not brown. ■ Remove to a large bowl. Add' remaining margarine to pan and when melted, add the fish cut in % inch pieces. Cook until fish is tender but not soft. Combine with onion and mushrooms and add rice, parsley, ; chopped hardboiled eggs, salt, pepper, dill and thyme. Toss until thoroughly mixed. Leave until cold. Cut pastry in half and roll into two 12 x 14in rectangles. Transfer one of the rectangles to a large baking tray. Spoon fish mixture down centre of pastry. Mix beaten egg with a teaspoon of water and use to brush edges of pastry. Lift remaining piece of pastry on top of fish mixture and press edges of pastry together. Using a pastry wheel, cut pastry to the shape of a fish. Seal cut edges well then flake edges with back of knife to give a flaky finish and flute decoratively. Brush top with beaten and use trim-

mings to decorate shape with eye, fins, scales, etc. Brush again with egg. Bake at 190 C for 30 minutes or until pastry is puffed and golden. Serve with Herb Sauce. To make sauce: Fry onion in butter until transparent; stir in flour and cook for one minute. Remove from heat and gradually stir in milk. Return to heat and bring to boil, stirring until smooth and thickened. Season with salt, pepper and thyme.