mussels on the egg? has anyone tried them?

mikeb6109 · October 2006

got this beer and mussels recipe i wanna try out and was wondering if anyone has experimented with them and what was there results and overall thoughts.
here is the recipe i wanna try out[p]
1/2 stick (1/4 cup) unsalted butter
1 medium onion, chopped (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup drained canned diced tomatoes (from a 14- to 15-oz can)
3 garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)
2 lb mussels (preferably cultivated), scrubbed well and beards removed
1 tablespoon Dijon mustard
2 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley
Accompaniment: crusty bread [p]preperation:
Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.
Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.[p]Makes 4 first-course or 2 main-course servings.[p]
[p][p]

mad max beyond eggdome · October 2006

mikeb6109,
here is a link to how i did them one time. .. .one thing i thnk i'd do different is to cover them with some foil or something to let them steam a little faster. . .or else i'd use my bamboo steamer baskets in the wok like i do with fish now ... .
[ul][li]http://www.biggreenegg.com/archives/2005/messages/202052.htm[/ul]

fishlessman · October 2006

mikeb6109,
looks like a great recipe for mussels. have it printing right now. ive never added cream, have kept it simple, chourico sausage onions wine garlic and chef cut tomatoes, maybe some chopped kale. mussels clams and maine lobster pick up smoke fast, so maybe a clean burning fire unless you want the smoke. the portuguese would use a cataplana pan for this which mostly steams the mussels but any pot that can be covered at the end would work well. been looking on ebay for a real cataplana pan for years, but all i ever seen is the surlatable plain jane pan, the older ones were real ornate works of art that could be used with an open fire.

thirdeye · October 2006

<p />mikeb6109,[p]WOW, I do my mussels almost EXACTLY like that. It's one of those things I've never written down, but you have given me a starting place now! I have never done the mustard creme, but that sounds really good. As a matter of fact, I'm going to swing by the market on my way home and check on mussels.[p]I do mine in a covered tureen in the oven and you are right, about 6 or 8 minutes in the sauce and they are ready. I serve with Italian bread for sopping up the sauce.[p]Never done them in the Egg and although I like the brick oven flavor you get on pizza, lasagna etc., I don't know if the cook time for the sauce and mussels on the Egg is long enough to develop those flavors. Were you going for a special flavor?[p]~thirdeye~[p]

Unknown · October 2006

<p />mikeb6109,
Here's a great idea, use your recipe, 15 minutes on the egg at 350 oughta be about right.

mussels on the egg? has anyone tried them?

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