richard-in-cincy
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anybody got any fun ideas for a couple pounds of mussels and a grill?
- Thread starter richard-in-cincy
- Start date
Have you got any pine needles? I saw this on French TV: Arrange the mussels on the grill..
Pile pine needles underneath and light. The needles will burn very quickly and when they die down, the mussels will have opened and cooked. They'll have a smoky, piney taste, and if you're lucky you won't swallow too much ash.
Pile pine needles underneath and light. The needles will burn very quickly and when they die down, the mussels will have opened and cooked. They'll have a smoky, piney taste, and if you're lucky you won't swallow too much ash.
richard-in-cincy
Well-known member
Richard, as Joe described, I saw this in my current issue of Saveur
http://www.saveur.com/food/new-recipes/terre-de-moules-52280.html
http://www.saveur.com/food/new-recipes/terre-de-moules-52280.html
richard-in-cincy
Well-known member
Hmmm, just noticed Saveur's recipe states to place needles atop mussels instead of under...
richard-in-cincy
Well-known member
Interesting pine needles method. I will have to try that...
next time I go out to my dad's where I can get tons of them. Just trying to visualize how the burning ash on top of the muscles as they cook and open is not going to fall into the open shells? Anyone actually do this?
next time I go out to my dad's where I can get tons of them. Just trying to visualize how the burning ash on top of the muscles as they cook and open is not going to fall into the open shells? Anyone actually do this?
I thought the TV show I saw had the pine needles on top, but I tried it that way we got
mouthfuls of ash, though very tasty mouthfuls of ash. I thought I must have gotten it wrong. We didn't use a grill; we used the fire pit. Perhaps on the grill the needles will burn away and fall through by the time the mussels open. Now I'll have to try it again on my Weber grill.
This is a tradition from Les Landes, south of Bordeaux, where pine forests grow next to the ocean.
Here's a different method from Provence by Richard Olney that I haven't tried yet: Open the mussels live (that's why I haven't tried it), leaving them in their half-shell, and arrange on a grill. Sprinkle each with pepper and a few drops of olive oil.
Meanwhile, make a bonfire of dry grapevine prunings (another reason I haven't tried it). After a moment of fierce blaze the flames will die and leave a mound of glowing embers. Spread the embers into a flat bed. Place the rack with the mussels right onto the coals.
"When the mussels contract, releasing liquid that begins to boil almost immediately, combining with the olive oil to form an exquisite little sauce, they are done. Remove the grill from the coals before the mussels' liquid has evaporated. Pour well-chilled Tempier rosé and place a bucket on the ground to receive empty shells"
Richard, if you try this, I'll raise a glass of rosé in your honor.
mouthfuls of ash, though very tasty mouthfuls of ash. I thought I must have gotten it wrong. We didn't use a grill; we used the fire pit. Perhaps on the grill the needles will burn away and fall through by the time the mussels open. Now I'll have to try it again on my Weber grill.
This is a tradition from Les Landes, south of Bordeaux, where pine forests grow next to the ocean.
Here's a different method from Provence by Richard Olney that I haven't tried yet: Open the mussels live (that's why I haven't tried it), leaving them in their half-shell, and arrange on a grill. Sprinkle each with pepper and a few drops of olive oil.
Meanwhile, make a bonfire of dry grapevine prunings (another reason I haven't tried it). After a moment of fierce blaze the flames will die and leave a mound of glowing embers. Spread the embers into a flat bed. Place the rack with the mussels right onto the coals.
"When the mussels contract, releasing liquid that begins to boil almost immediately, combining with the olive oil to form an exquisite little sauce, they are done. Remove the grill from the coals before the mussels' liquid has evaporated. Pour well-chilled Tempier rosé and place a bucket on the ground to receive empty shells"
Richard, if you try this, I'll raise a glass of rosé in your honor.
vicki-in-tucson
Well-known member
Maybe the needles are on top because if you put them below in the grill
they are too far away from the mussels to impart the taste? Just a thought.
they are too far away from the mussels to impart the taste? Just a thought.
vicki-in-tucson
Well-known member
How about this: put a layer of needles on the grill
and then put the mussles on top of the pine needles. Perhaps you'd still get the taste but not the ash.
and then put the mussles on top of the pine needles. Perhaps you'd still get the taste but not the ash.