The "Siren is always hungry" help thread

[Xander]

Ingredients:
6 Dozen Mussels Cleaned
4 ounces Olive Oil
1 pound chorizo parbroiled
6 ounces red & green peppers juliened
6 tablespoons garlic minced
1/2 cup scallion chopped
24 ounces white wine
1 stick melted butter

1. Heat oil and add chorizo and peppers, saute.
2. Add mussels and garlic, cook until garlic is soft and deglaze with wine.
3. Steam until all mussels are open and finish with scallions and butter.

Bon Apetite mon ami

 

[Siren]

OMG now I am really hungry

 

[Xander]

Another great recipe

2 lbs fresh mussels making sure they are closed, bearded and scrubbed.
Ghee or olive oil
2 onions, chopped
4 cloves of garlic, finely chopped
3 teaspoons freshly grated ginger
3 red chillies, seeded and finely chopped
1/2 teaspoon turmeric
3 teaspoons ground coriander
1/2 pint of water
Juice of one lemon
A handful of chopped coriander

Fry the onions then the garlic and ginger in a pan until they have softened. Add the chillies, turmeric, ground coriander and stir for three minutes. Add the water and salt and bring to the boil.

Pour in the mussels in a steamer over the water and steam for ten minutes or until the shells have opened.(Discard any that show no sign of opening).

Serve the mussels into bowls, season to taste the liquid, add a little lemon juice, mix in the coriander and pour over the mussels. Stir in the plate to coat them and serve with naan or chapatis as a starter.

 

[Dillinger]

Feed the Siren?

 

[Xander]

You got it Dillinger

And here's one from Laurels back Yard, From San Diego CA.

Ingredients
1 pound black mussels
2 garlic cloves
1/4 teaspoon fennel seed
1/4 teaspoon caraway seed
1/8 teaspoon cumin seed
4 fresh Roma tomatoes, chopped
Italian parsley for garnish, chopped
2 teaspoons extra virgin olive oil
Salt or pepper to taste

In large saute pan, heat oil and add garlic and seeds, stirring vigorously until garlic just starts to color. Add mussels and tomatoes. Cover and cook three to four minutes until mussels start to open. Add parsley, salt and pepper to taste.

 

[Dillinger]

Doesn't that just make them more dangerous?

 

[Xander]

Doesn't that just make them more dangerous?

LOL depends on your definition of dangerous Dillinger.

And another one to satisfy Sirens Mussels craving.

Lemon Sole stuffed with Mussels

4 fillets of Lemon sole
2 lbs mussels in their shells
2 shallots
4 cloves of garlic
10 fl ozs white wine
A handful of tarragon
Vegetable oil
10 fl ozs water
2 ozs cold, diced butter
4 ozs spinach
Salt and black Pepper
Marinade the sole fillets, with the tarragon in half the wine.

Set aside twenty mussels to garnish the dish later.

Soften the shallots in a little oil and add the garlic. Add the remaining wine, bring to the boil and add the mussels and steam for one minute. Remove the mussels with a draining spoon and take the flesh from the shells. Put the flesh into the food processor and whizz for 15 seconds. Keep the sauce the mussels were cooked in and add the wine and tarragon from the fish marinade.

Spread the mussel mixture over the sole fillets and roll them up. Put in the oven at gas mark 5. 190° C for 15 minutes.

To finish the sauce, add the water and reduce by half. Strain to remove the onions, garlic and tarragon. Add the left over mussels and cook them for 11/2 minutes. At this time steam the spinach over the sauce.

Remove the mussels and keep warm. Add the butter to the sauce, dice by dice and whisk until the sauce thickens. Return the mussels to the sauce and warm through for 30 seconds.

Serve the fish on the sauce garnished with the mussels and the spinach, leaf by leaf around the plate.

 

[Dillinger]

Ah... now if its muscles Siren craves... *WEG*

 

[Xander]

LMAO

Oh I just knew you couldn't pass that one up Dillinger LOL

 

[lavender]

 

[Xander]

Wonders if

Siren is gonna kill me now

 

[Xander]

Ah to hell with it, heres another.

Ingredients
6 pounds fresh mussels (Penn Cove's are the best)
1 whole Walla Walla sweet onion
1 cup olive oil
1 head garlic
6 shakes red wine vinegar
Tabasco to taste
Oregano to taste
Basil to taste
1/2 stick butter
Pepper to taste
1 bottle inexpensive white wine

OK, here we go. Into a large pot or wok, add the oil, garlic, and onion, all minced. Get it hot and add the spices. When it's real hot, add the mussels and walk them around until the mussels just begin to open. Now you can pour in most of the wine (save enough for a glass for yourself), vinegar, and butter. Put the lid on and steam those little critters for about 3 to 4 minutes. When they are fully opened, you are ready to serve into bowls (so you can include some broth with each serving). You'll want some slightly crisp garlic bread to soak up the broth. That's the way we do it.

 

[Dillinger]

Yes... sometimes its HARD not to be predictable.

 

[Xander]

LOL

 

[Xander]

For Siren

http://www.cuisinemagazine.com/recipes/images/c1120f01.jpg
http://www.cuisinemagazine.com/recipes/images/c1121f10.jpg

 

[Siren]

Yes Xie I AM going to kill you now.

 

[Dillinger]

Ah... I hear Gnufi might not be able to make it to the "gathering of perverts" - they put a ban on all travel and revoked passports - we may have to find a way to sneak him into the "Literotica of America"