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Old 02-15-2012, 08:04 PM   #1
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Mussel Provencal (Cooked on a gueridon)

Hi, I am a student that has been asked to come up with a recipe to be cooked on a gueridon trolley. I came here to ask for help with a few details and help with the provencal sauce. I have to say first off that I am training as Front of House so I have a very limited knowledge of cooking and cooking terminology so please be gentle.

I would like to create an mussel entree and as it is on a gueridon it is it will require a little flair, and I would also like for muscadet to be a food pairing for the dish. Here is a brief outline of the dish (as it stands thus far).

Create a provencal sauce for the dish
Prepare Mussels (to be opened at the table)

Sautee finely chopped fennel bulbs
Open mussels in front of customers
Add mussels and season with salt and pepper
Flame with pernod and sautee

on a second burner toast costini

Tong mussels into a bowl and cover with provencal sauce, arrange the costini on top. Garnish with fennel.

Please help because as you can see I don't really know what I am doing!

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Old 02-15-2012, 08:09 PM   #2
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my cooking knowledge is even more limited, nz.

what's a gueridon?

welcome, btw.
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Old 02-15-2012, 08:10 PM   #3
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Please be gentle with us...some of us are Americans and have no idea what a gueridon is...


Welcome to DC, have fun and remember to play with your food.
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Old 02-15-2012, 08:24 PM   #4
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I thought it was some kind of cooking device too Nope.

Perhaps cook on an outside grill and serve on one of these pretty tables?


Guéridon - Wikipedia, the free encyclopediaGueridon Service: This is a service where a dish comes partially prepared from the kitchen to be completed in the restaurant by the waiter or, when a complete meal is cooked at the table-side in the restaurant. The cooking is done on a gueridon trolley which is a mobile trolley with a gas cylinder and burners. The waiter plays a prominent part, as he is required to fillet, carve, flambé and prepare the food with showmanship. The waiter has to have considerable dexterity and skill.

Read more: http://wiki.answers.com/Q/What_are_t...#ixzz1mVKk1MiO

Similar to Crepes Suzette I would say.
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Old 02-15-2012, 08:33 PM   #5
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It is a cooking cart!

From Wikipedia: Foodservice - Wikipedia, the free encyclopedia

Gueridon service is a form of food service provided by restaurants to their guests. This type of service encompasses preparing food (primarily salads, main dishes such as beef stroganoff, or desserts) in direct view of the guests, using a "Gueridon". A gueridon typically consists of a trolley that is well equipped to prepare, cook and serve the food to the guest. There will be a gas hob, chopping board, cutlery drawer, cold store (depending on the trolley type) and general working area.
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Old 02-15-2012, 08:46 PM   #6
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haha,

A cooking cart. A gueridon is a trolley with a hot plate, used to cook food in front of customers, usually things like Crepe Suzette. It is to give the customer a show using flair and flame (from liqueurs such as brandy) and upsells that product because other customers will want to be the see the show and feel good about the preferential treatment.
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Old 02-15-2012, 08:46 PM   #7
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As it seems to me anyway.........everything should be prepared ahead of time {mussles CLEANED but not opened}, and presented to the table on the cart in decorative bowls individually. Start the saute, add mussles, saute briefly, then add the sauce in, cover and allow to cook, do the bread and any other presentation prep stuff, check/stir/taste/correct seasonings of sauce with mussles {make sure they are all opened} SERVE to your guests once all shellfish is opened.

BTW I really hope this doesn't fall on deaf ears.
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Old 02-15-2012, 09:25 PM   #8
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what?
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Old 02-15-2012, 09:27 PM   #9
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Nyuck Nyuck Nyuck..........Wise Guy!
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Old 02-15-2012, 09:27 PM   #10
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i'm curious, are musels easy to open while still alive? i've never done that before. i've only had them open from cooking. does the shell shatter if you pry too hard?
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