Subject: Mussels Vinaigrette
From: Unicorn (unicorn@indenial.com)
Date: Mon Mar 13 2000 - 08:51:29 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Toni of Yakima, Washington for today's culinary quip:
A country preacher decided to skip services one Sunday and head to the
hills to do some bear hunting. As he rounded the corner on a perilous
twist in the trail, he and a bear collided, sending him and his rifle
tumbling down the mountainside. Before he knew it, his rifle went one
way and he went the other, landing on a rock and breaking both legs.
That was the good news. The bad news was the ferocious bear was
charging at him from a distance, and he couldn't move.
"Oh, Lord," the preacher prayed, "I'm so sorry for skipping services
today to come out here and hunt. Please forgive me and grant me
just one wish: Please make a Christian out of that bear that's
coming at me. Please, Lord!"
That very instant the bear skidded to a halt, fell to its knees,
clasped it paws together and began to pray aloud right at the
preacher's feet:
"Dear God, bless this food I am about to receive..."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
In deciding what menu to prepare for the following week, I frequently
consult the calendar to see if there are any holidays that might
suggest a theme. This time I noted that St. Patrick's Day is
approaching, and the obvious thing to do would be to put together a
week of Irish recipes.
The trouble is that would be too obvious, and I will leave the obvious
to my myriad competitors. This week, for no reason in particular, I
offer up a menu of Belgian recipes. I have read that Belgian food is
one of the best-kept secrets in Europe, so we let the cat out of the
bag this week!
There must be a law in Belgium requiring that all restaurants feature
mussels on their menus, because every restaurant seems to offer them.
I prefer to believe that, rather than being mandated, mussels are so
popular in Belgium because they are fresh, flavorful, and plentiful.
As with all things Belgian, this dish goes by both Flemish and French
names in that bilingual country.
Mussels Vinaigrette (Mossels met Vinaigrette, Moules Vinaigrette)
2 lbs (1 Kg) mussels
1/2 cup (125 ml) olive or vegetable oil
3 Tbs (45 ml) red wine vinegar
2 tsp (10 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
2 shallots, finely chopped
3 Tbs (45 ml) finely chopped parsley
2 Tbs (30 ml) capers (optional)
Lettuce leaves for garnish
Clean the mussels under running water, using a brush or the back of a
knife to scrape off any sand and seaweed. Remove the beard with a
knife. Place the mussels in a large pot with a tightly fitting lid
and do not add any liquid or seasoning. Cover the pot and cook over
high heat for 5 to 6 minutes, shaking the pot occasionally. Remove
from the heat and allow to cool enough to handle. Remove the mussels
from the shells, and discard the shells as well as any mussels that
did not open. Whisk together the oil, vinegar, mustard, salt, and
pepper. Add the mussels and the remaining ingredients, stirring
gently to combine. Refrigerate for at least 1 hour, or until ready to
serve. Serve on a bed of lettuce leaves, or in lettuce leaf cups.
Serves 4 to 6 as an appetizer.
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