"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 01-05-2013, 11:08 PM   #11
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by pacanis View Post
Thanks for the recipe, Snip. Going outside now to see if there's ice pillows coming from my bum...

Seriously, it was fantastic.
I made a few changes... I was shy of 2 lbs of mussels, I used 1.5 lbs.
And I did not plate on four dinner plates. I only used one
No sense dirtying all those plates

Is this what is supposed to look like?

Thanks Pac
You made it perfectly! Looks like a South African made it, you can move now
Thank you for the wonderful pic! It sucks not being able to upload mine at the moment!
You did my recipe justice, I give you 5 hats!
__________________

__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 01-06-2013, 05:33 AM   #12
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks
You hit another home run with this recipe. I'll be making it again.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 01-06-2013, 07:07 AM   #13
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Aaw shucks! I thinks I'm blushing :) Feel like a kid that just got an A lol!
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 01-06-2013, 08:00 AM   #14
Master Chef
 
luckytrim's Avatar
 
Join Date: Dec 2005
Location: southeastern pa.
Posts: 7,347
Added to my "Recipes in Waiting" file !
__________________
Walk with the person who's searching for truth........ run from the person who says they've found it !
luckytrim is offline   Reply With Quote
Old 01-06-2013, 08:03 AM   #15
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by luckytrim View Post
Added to my "Recipes in Waiting" file !
Thanks :) Hope you like it!
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 01-06-2013, 08:16 AM   #16
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Snip 13 View Post
Aaw shucks! I thinks I'm blushing :) Feel like a kid that just got an A lol!
lol. I don't do much with curries. And like I said, something about this caught my attention. The curry, the cream... and the hard cider wasn't half bad either
I'll be serving the leftover sauce on some cod later this week
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 01-06-2013, 08:20 AM   #17
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by pacanis View Post
lol. I don't do much with curries. And like I said, something about this caught my attention. The curry, the cream... and the hard cider wasn't half bad either
I'll be serving the leftover sauce on some cod later this week
Now that's an idea! I would probably do something crazy like add baby shrimp and crispy bacon bits over the grilled cod and sauce

Stop it! Your making me hungry
__________________

__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Reply

Tags
cream, curry, recipe

TNT Curry Cream Mussels alla Snip 2 lbs of cleaned mussels in the shell 3/4 cup of dry cider 3 sprigs of fresh thyme 2 cloves of garlic crushed 6 tsps of butter 3 shallots finely chopped 1 stick of celery finely chopped 3 tsps of curry powder 3 tsps of all purpose flour 1/4 cup of regular cream 1/4 cup of mayonaisse handful of fresh chopped parsley Crusty bread to serve Place cleaned mussels in a large saucepan with 2/3 of a cup of water, the cider, thyme and garlic. Cover and cook on high shaking pan frequently for about 7 minutes or until mussel shells open. Leave mussels to cool a few minutes in liqour. Drain off the liqour through a sieve (into a bowl, you want to keep the liqour) discard thyme and bits of garlic. Arrange mussels on 4 serving plates Melt the butter in a pan, add shallots and celery and cook gently for 5 minutes. Add curry and flour and whisk for a minute. Whisk in the reserved liqour and bring to a simmer. Cook for about 10 mins stirring all the time. Whisk in the cream and mayonaisse and spoon sauce over mussels. Sprinkle with chopped parsley and serve with slices of buttered crusty bread. Enjoy! 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:07 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.