Text 9709, 84 rader
Skriven 2011-04-18 20:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Scottish food
=====================
-=> Quoting Michael Loo to Hap Newsom <=-

 ML> Clapshot
 ML> yield: 100 servings
 ML> 1 lb swede

You are obviously as find of them as I am!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Filhoas De Mexilons - Galician Mussel Pancakes
Categories: Spanish, Pancakes, Mussels
  Servings: 4

      4 lb mussels 
      4 fl oz dry white wine 
      2 TB chopped onion 
      4    parsley stalks, bruised 
      6    black peppercorns, crushed 
           FOR THE CREPES:
  3 1/2 oz flour 
      2 lg eggs 
           mussel liquid (see
           preparation) 
      5 TB thick cream 
      4 TB butter 
      6 TB chopped fresh parsley 

The thin crepes are related to the ones made in Brittany, which
shares the same Celtic culture. 

Sweet ones are made with milk and filled with custard for dessert.
Savoury crepes may also be made with blood at pig-killing time. 

Wash the mussels, discarding any that are open (and do not close
when touched). Pull off the beards. Put the wine, onion, parsley
stalks and peppercorns in a big pan and bring to a simmer. Put in
the mussels (in 2 batches) and cover tightly. Cook over a high heat
for 3-4 minutes shaking occasionally, until they are open.

Discard the shells and any that remain shut or smell strongly.
Strain the liquid into a measuring jug and leave to cool. Taste for
seasoning.

Make the crepe batter. Put the flour in a bowl or blender and work
in the eggs, mussel liquid an 2 tablespoons of cream. (Don't
overbeat in the blender). Let it stand, if you can, for a good hour.

Melt 1 1/2 tablespoons of butter in a frying pan, swirling it round.
Add to the batter and stir thoroughly. Heat another 1/2 tablespoon
of butter and swirl. Use about 1/3 of a cup of batter per crepe: it
is easier to pour from a cup.

Lift the pan and pour the batter fast into the middle of the pan and
in a circle around, tilting the pan to cover the base. If you overdo
the liquid, spoon off anything that doesn't set at once: crepes
should be thin.

Put the pan back over the heat, shaking it to make sure the crepe
does not stick. Cook for a minute until golden underneath, then flip
over with a fish slice (picking up with fingers is just an easy
way). Briefly fry the other side. Roll and keep warm on a plate
while you make more.

Warm the remaining cream in a saucepan with the mussel bodies. Spoon
mussels and a little cream onto one edge of the pancake, sprinkle
with parsley and roll up. Do not keep them waiting long!

Recommended wines: The perfect wine for this recipe is Albarino, a
white wine variety produced in Galicia, ideal for fish recipes.

  From: Www.Spain-Recipes.Com           
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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