Text 15001, 74 rader
Skriven 2008-10-13 15:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: going crabbing
======================
-=> Quoting Manny Rothstein to Hap Newsom <=-

 MR> In Northern Calif., there is a sport fishery for dunginess crab. 

On Vancouver Island much of the shoreline is posted "no trespassing"
as it is under licence to commercial fisheries but there are still
lots of publicly accessible areas for crabbing, oysters and
mussels. There are fairly strict limits though to keep things
sustainable. The last time I collected oysters, the limit was 2
dozen per person per day.

---------- Recipe via Meal-Master (tm) v8.06

       Title: OYSTER CAPPUCCINO
  Categories: Starters, Seafood, Restaurants, Australian
       Yield: 6 servings

       2 kg mussels; in the shell
     1/2 c  Wine- dry white
     100 g  Rice- short-grain
     600 ml Stock- chicken
     150 g  Mushrooms- button;chopped
      60    oysters; in shell
     600 ml Creme fraiche
            Black pepper; ground fresh
       2    Lemons; juice of
     300 ml Cream; whipped

   A superbly concentrated soup of oysters & mussel juice topped
   with whipped cream flavoured with a hint of the soup, this is
   served in a cup just like Australia's favourite form of coffee,
   cappuccino.

   Clean the mussels & put in a large pan with the wine. Cover &
   cook till the mussels open. Strain the mussel juice through a
   cheesecloth or muslin & add sufficient water to make 600ml.Put
   the liquid into a clean saucepan, reserving the mussels for some
   other purpose.

   Add the rice & chicken stock to the saucepan, bring to the boil,
   cover & simmer till the rice is soft. Add the mushrooms & cook
   for another 10 minutes. Transfer to a blender & puree.

   Open the oysters, taking care to keep the juices. Keep 12 oysters
   aside as a garnish & blend the remainder with about 1/4 cup of
   the pureed rice & mushroom mixture. Pass through a fine sieve
   into the balance of the puree. Remove 100ml of the puree &
   reserve.

   Put the remaining puree in a pan & heat, working in the creme
   fraiche. Take care not to let the mixture boil. Adjust the
   seasoning with pepper & lemon juice; salt should not be necessary
   because of the saltiness of the mussel liquid.

   Whip the cream stiffly & flavour it to taste with some or all the
   reserved 100ml of puree. Divide the soup among six deep soup
   bowls, add two raw oysters per serving, top with a large spoonful
   of the whipped cream & grind some black pepper on top.

   From: THE FOOD OF AUSTRALIA
   By: DAMIEN PIGNOLET, BISTRO MONCUR, SYDNEY
   Typed by: KEVIN JCJD SYMONS, JULY 2008

-----


Cheers

YK Jim


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