Text 30047, 77 rader
Skriven 2015-08-18 07:04:14 av Dave Drum (1:261/38.0)
  Kommentar till text 30036 av Stephen Haffly (1:396/45.27)
Ärende: Off to Boyd Pond
========================
-=> Stephen Haffly wrote to Dale Shipp <=-

 SH> We are all here now. Gail's Chicken Sauce Piquante, which was very
 SH> delicious. We also have been tasting various items brought by different
 SH> people. We contributed some Hartley's potato chips, made in PA. They
 SH> are kettle-cooked. Other items were some Perugina Bacio (Italian for
 SH> kiss), some varous flavors of corn chips, including one named
 SH> "Roulette" which had chips varying from mild to very hot.

 SH> We also found out that Boyd Pond had fresh water mussels. I was able to
 SH> harvest some of them. We did cook them. They did not have much flavor.
 SH> They tasted lightly flavored water. Some seasoning helped, but not
 SH> much. They would be good for survival, but they would not be viable for
 SH> sale.

I have harvested fresh water mussels from several locales .... not a single one
had much flavour of its own. Even the fabled New Zealand Green-lip Mussels
(which I have enjoyed but not harvested on my own) have to depend on sauces,
spices, etc for flavour. The shells of the green-lip are prettier than those
from the Sangamon River or Macoupin Creek.

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

      Title: Yum Hoi Mang-pu (Thai Mussel Salad)
 Categories: Shellfish, Chilies, Citrus, Appetisers
      Yield: 4 Servings

      1 c  Mussels; shelled, cleaned
      2 tb Fresh lemongrass; slice fine
    1/4 c  Shallots; sliced
     10    Hot, fresh, Thai chilies
           Fresh mint leaves
      2 tb Fish sauce
      2 tb Lime/lemon juice
      1 lg Mild red chile
           Leaf Lettuce

  Select only good quality, plump, fresh mussels, shelled and
  debearded. Put the raw mussels into a strainer and drain
  well.

  Wash the lemon-grass stalk, trim off the leaves and woody top
  portion and discard. Slice the stalks into fine rings till
  you have the required quantity. If possible, use only the
  tender lower portions of the stalk. Peel the shallots, and
  also slice fine. Wash the mint leaves, and use the leaves
  whole.

  Wash the hot fresh Thai chile peppers (substitute milder
  chile if desired), and lightly crush with a heavy object or
  the flat of a knife.

  Bring a pot of water to a boil and blanch the mussels, using
  the strainer, quickly in the boiling water. Put the mussels
  into a bowl, let cool then add lime/lemon juice and fish
  sauce and mix well. Add the sliced lemon-grass, sliced
  shallots, crushed chile peppers, mixed together. Add mint
  leaves, and lightly toss together.

  Serve on a platter lined with leaves from the lettuce, and
  garnish with some extra mint leaves and slices of the mild
  red chile pepper. Serve the remaining lettuce leaves on the
  side as an accompaniment.

  Translated by Padej Gajajiva from "Homemaker - Book 2" by
  Ponsee Gajajiva.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... You're a chef. I recognize the traditional accoutrements.

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 * Origin: Prism bbs (1:261/38)