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From memory so the amounts might be alittle shakey,
2 dozen fresh oysters
1 lb Fresh spinach destemmed, washed and finely chopped
For the sauce,
1C Milk
2Tbsp of Flour
2Tbsp of butter or margarine
1/2C of shredded cheese, <cheddar, jack, etc>
Make a roux using the flour and butter. Add the milk and cheese
and bring to a boil and stirring constantly. Cook for two minutes.
Remove from the heat and stir in the chopped spinach. Open the oysters
using an oyster knife or the sharp point of a can opener. Lay the
oysters on the half shell on an oven proof platter. If you have some rock
salt cover the platter with the salt or crinkle up some tin foil. The
salt or the foil will help keep the oysters from falling over while
cooking and keep them level for the sauce. You want to use the
curved side of the shell. After placing the oysters on the platter
spoon some of the sauce over them to fill the shell. Sprinkle
alittle more shredded cheese over the top and a couple of drops
of either olive oil or vegetable oil over the cheese. The oil helps
the sauce/cheese brown nicely and not burn. Place the finished
oysters under a broiler for 8-10 minutes or until golden brown.
Serve with a nice dry white wine, muscadet de serve-et-maine from
France or a Calif. gewurtztraminer.
-mike
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| Hey Mike,
If your big on mussels (like I am) ca I ask you how you normally
cook them?
I either steam them in garlic and eat them straight, or add them
to a plate of linguini and maranara.
-Nancy
BTW, I'd also like to see your Mussels Au Gratin recipe Lisa.
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Rep .4
Nancy, My favorite way of cooking mussels is marninara <sp?>
Clean the beards off the mussels with a sharp knife.
Toss the mussels in a large pan with a finely minced large
onion, a large handful of fresh parsley, and as much minced
garlic as you like <I usually use about 6-8 cloves>.
Then add to the pan about half a bottle of dry white wine and
if you like about 1C of light cream and cook the mussels just
until they open. Serve with french frys and you have the
national Belgium dish. Serve in a large bowl and remember the
broth is wonderful.
I like the cream in the dish and if you like curry add about
1-2TBSP of curry powder to the liquid before cooking. Next time
I'm going to try adding some hot salsa instead of the curry
but I haven't tried it yet so don't quote me as they say.
Also I like mussels on the half shell served just as you
would serve oysters. Just a dash of good hot cocktail
sauce and a shot of lemon.
Another good recipe is an offshoot of the national oyster
dish of Aussie which is Oysters Kilpatrick.
Open about 24 mussels and add about 1tsp of blanched bacon
which has been finely minced and a shot of worcestershire <sp?>
sauce. Place under a broiler for about 10-12 minutes or until
the bacon browns. These are good!!!
more later,
mike
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{ Mussels au Gratin }
This mussel dish, a popular appetizer at Legal Seafoods makes an
excellent light lunch or supper. Please use mussels that are
about 2 1/2 inches long for this recipe.
Ingredients:
1 cup dry white wine, such as blanc de blancs
5 tablespoons chopped garlic
1 1/2 cups butter (3/4 pound)
1 cup chopped onions
1/2 teaspoon freshly ground black pepper
5 pounds cleanes mussels
1 cup chopped fresh parsley leaves
2 cups grated Monterey Jack cheese
Lemon wedges
French bread
2 cups Cracker Crumb mixture ========> 1 1/2 pounds oyster crackers
1/4 cup finely chopped onions
2 cups clarified butter
(about 1 1/2 pounds butter)
1/4 cup minced fresh parsley
2 teaspoons dried thyme or
(herbs de Provence)
Whirl the crackers in a food
processor. Saute the onions in
2 tablespoons of the butter,
then add to the crumb mixture
along with the remaining butter
parsley, and thyme. Mix well.
If the mixture hardens in the
refrigerator, place it in the
oven on low heat for a few
minutes before using.
Makes about 9 cups.
In a large stainless steel or enameled pot place the wine, 2
tablespoons of the garlic, 1/4 cup of the butter, 1/2 cup of
the onions, and the pepper. Bring the mixture to a boil, then
add the mussels.
Reduce the heat to medium, cover the pot, and steam the mussels
until they open, about 6 to 10 minutes, depending upon their
size. Stir the mussels occasionally to redistribute them in
the pan. Remove the mussels the moment their shells open because
mussels lose flavor if they overcook.
While mussels are steaming, make the garlic butter. Place 1 cup
of the butter in a large mixing bowl and beat it until it is
creamy. Mix in the remaining garlic, the remaining onions, and
the parsley. Beat this mixture until thoroughly combined, and
set aside.
When the mussels are cooked, imkmediately remove them from the pot
with a slotted spoon and break off the top shell. Center each
mussel in its shell, and place on a jelly-roll pan or a large
baking dish.
Reduce the mussel broth over high heat until the flavor is very
concentrated and pour it around the mussels in the pan.
Place about 1/2 teaspoon of the garlic butter in each mussel shell.
Put the mussels in a preheated 450 degree oven for about 5 minutes,
or until the garlic butter melts.
Melt the remaining butter and mix it together with the crumb
mixture. Set it aside.
Remove the mussels from the oven and sprinkle with the cheese.
Pat the crumb mixture over the mussels, and return them to the
oven for about 10 minutes or until the crumb topping is slightly
browned.
Serve the mussels immediately, garnished with lemon wedges and
accompanied by plenty of French bread to mop up the pan juices.
Serves 4
Good Luck!!
-Lisa
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{ Oysters Bienevelle }
12 oysters, shucked and loosened from shell (reserve juice)
1/2 lb. baby shrimp (FRESH not canned) 40-45 count/lb. Peel, devein,
and drop in boiling water for 1 1/2 mins. Drain and set aside.
1 C light cream
1/2 C heavy cream
1 stick butter
1 tsp fresh minced parsley
1/4 tsp fresh minced (finely minced) garlic
a pinch of nutmeg
1 tsp sifted flour
fresh ground black pepper to taste
juice from oysters
Arrange the oysters on a baking sheet. To make bechamel sauce, combine
cream(s) and butter, bring to a LIGHT boil over med-high heat. Turn
down heat to medium and add flour, nutmeg, garlic, parsley and pepper,
then add juice from oysters. Heat about 5 minutes and constantly stir
with a whisk until thick but very smooth. Add shrimp, heat for 1
minute longer.
Pour enough sauce over each oyster to cover it, place in oven at 375
degrees for 10 minutes, or until sauce is bubbly (do not overcook).
Serve 6 as an appetizer
(Serves 2)
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