DanD
Assistant Cook
Hello everyone; It’s been a long time since I’ve posted here and to tell you the truth I forgot all about this great forum and the people that helped me with a stuffing recipe. It was an amazing hit with everyone at the barn dance/pork roast.
All the thanks go to everyone here for their suggestions and I know I should have said thank you well before this. I apologize and I’ll try not to forget again. Sorry.
That being said I’m back for some more advice if I may.
What I’ve been trying to figure out is how to make a white/cream sauce for mussels; hopefully using some of the broth that the mussels were cooked in as part of the sauce. Everything I’ve tried so far ends up having a bit of a sourer taste or it’s so bland that it tastes of nothing. I can’t seem to find the right combination.
Here’s what I use to steam the mussels in, chopped onion, chopped celery (stock and leaves), chopped garlic, the tops from green onion, salt, pepper and cayenne; all simmered in butter until onions become transparent and the celery is starting to soften. Add dry white wine and white vinegar about 2/3 wine to 1/3 vinegar.
The amounts change depending on how many mussels’ I have to steam. I usually have about an inch of stock in the bottom of the pot before the mussels go in; end up with 3 to 4 times that after they are cooked.
The mussels taste great on their own and I would like to use the sauce to either pour over the shelled mussel or use it as a dipping sauce.
So if someone had any ideas it would be most appreciated; if you want to give me crap for only showing up when I want something I’ll also understand.
I’m only a weekend worrier when it comes to cooking and I’m pretty sure my wife wants to kill me when I assault our kitchen. “I promise dear I’ll clean everything up when I’m done.” LOL
Thanks
Dan.
All the thanks go to everyone here for their suggestions and I know I should have said thank you well before this. I apologize and I’ll try not to forget again. Sorry.
That being said I’m back for some more advice if I may.
What I’ve been trying to figure out is how to make a white/cream sauce for mussels; hopefully using some of the broth that the mussels were cooked in as part of the sauce. Everything I’ve tried so far ends up having a bit of a sourer taste or it’s so bland that it tastes of nothing. I can’t seem to find the right combination.
Here’s what I use to steam the mussels in, chopped onion, chopped celery (stock and leaves), chopped garlic, the tops from green onion, salt, pepper and cayenne; all simmered in butter until onions become transparent and the celery is starting to soften. Add dry white wine and white vinegar about 2/3 wine to 1/3 vinegar.
The amounts change depending on how many mussels’ I have to steam. I usually have about an inch of stock in the bottom of the pot before the mussels go in; end up with 3 to 4 times that after they are cooked.
The mussels taste great on their own and I would like to use the sauce to either pour over the shelled mussel or use it as a dipping sauce.
So if someone had any ideas it would be most appreciated; if you want to give me crap for only showing up when I want something I’ll also understand.
I’m only a weekend worrier when it comes to cooking and I’m pretty sure my wife wants to kill me when I assault our kitchen. “I promise dear I’ll clean everything up when I’m done.” LOL
Thanks
Dan.