Text 15719, 64 rader
Skriven 2014-08-10 23:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: Salt blocks 776
=======================
 ML> Of course, one could use any old (non water-containing) rock
 ML> or piece of masonry, if clean and flat enough, for that purpose.
 SH> It would work to sear, but it would not add flavor.

Having the cooking apparatus imparting flavor is slightly
peculiar. I'd say gimmicky, but I'm reminded that the
beauty of a good wok lies largely in its ability to
provide a prized flavor known as "wok hae" - a combination
of char, oil, metal, and the ghosts of dozens of meals
from the past that had been cooked in it. I'd just as soon
control my salt with the salt shaker, though.

I recall a fad some decades ago of cooking on rocks - small
boulders, actually, that held the heat for a whole meal.
There was a box lined with slate or something into which
you put it for safekeeping, the whole apparatus having pride
of place on the table, each diner within reach of it, so it
became a do-it-yourself arrangement, perfect for parties in
the wintertime, especially of relatively abstemious people
who wouldn't get intoxicated enough to cause damage to
themselves with a big hot rock. The procedure was not
devoid of risk - I heard about cases of badly chosen rocks
exploding when heated, due to flaws or internal pockets of
air or water. Articles were written sternly reminding
would-be stone-age cooks to get their equipment from a
reputable source rather than the stream down in the backyard.

Stuffed Mussels
cat: main, shellfish
servings: 6

3 qt mussels
1/2 lb butter, softened
4 Tb minced shallots
2 garlic cloves, crushed and minced
3 Tb minced parsley
3 Tb day-old breadcrumbs
s, p
rock salt
lemon halves
chopped parsley

Clean mussels, arrange them in one layer in shallow baking
pans, and bake them in a preheated hot oven (425F) for
6-7 min or until they open. Remove the mussels from their
shells, discarding the black rims; reserve mussels and
1/4 of the shells, covered. Strain the liquor through a
cheesecloth lined sieve into a bowl. In another bowl combine
butter, shallot, garlic, parsley, day-old breadcrumbs, and
salt and pepper to taste. Put 2 of the reserved mussels in
each shell and moisten the mussels with the juices. With a
spatula fill each shell with the butter mixture mounding it
slightly. Chill the mussels until the butter is firm.

Arrange the mussels on a bed of coarse salt or rock salt in
a baking pan and put them under a preheated broiler for
2-3 min or until they are hot and the crumbs are golden.
Arrange the mussels around a lemon half on each of 6 plates
and sprinkle the lemon halves with parsley.

Source: Adventure Sports Unlimited
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