Comments on: moules à la marinière http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/ Sat, 21 Nov 2009 07:54:50 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Chris http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-327774 Chris Sun, 25 Oct 2009 12:16:24 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-327774 Another big hit! This is a very simple but elegant meal. So easy to throw together for company as an appetizer or a full meal with heartier sides. I made the baked fries too, and found I let them boil a little too long, so it was difficult to keep their shape. Next time I will boil less and more carefully drain before baking. Still turned out delicious! Another big hit! This is a very simple but elegant meal. So easy to throw together for company as an appetizer or a full meal with heartier sides. I made the baked fries too, and found I let them boil a little too long, so it was difficult to keep their shape. Next time I will boil less and more carefully drain before baking. Still turned out delicious!

]]> By: magpie http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-326856 magpie Thu, 22 Oct 2009 18:14:23 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-326856 I landed on this post when I searched your blog for "fish", trying to see whether I was right in thinking that there was very little fish in this here blog - which, I think, is one of the (many!) reasons that I like you. I'm not much of a fish eater - but mussels are on my list, and people look at me cross-eyed when I tell them I'll eat mussels but not lobster, salmon or halibut. I've recently branched out to raw oysters. I landed on this post when I searched your blog for “fish”, trying to see whether I was right in thinking that there was very little fish in this here blog – which, I think, is one of the (many!) reasons that I like you.

I’m not much of a fish eater – but mussels are on my list, and people look at me cross-eyed when I tell them I’ll eat mussels but not lobster, salmon or halibut. I’ve recently branched out to raw oysters.

]]> By: Alexis http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-316725 Alexis Thu, 03 Sep 2009 03:24:25 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-316725 Clive- I had the same question. Can someone please tell me how many pounds of mussels to get for this recipe? I also can't find a conversion for quarts to pounds. Thanks in advance. Clive- I had the same question.

Can someone please tell me how many pounds of mussels to get for this recipe? I also can’t find a conversion for quarts to pounds. Thanks in advance.

]]> By: deb http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-313072 deb Thu, 13 Aug 2009 15:51:18 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-313072 Yes, of course. I will update that in the recipe. Yes, of course. I will update that in the recipe.

]]> By: Ana http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-313069 Ana Thu, 13 Aug 2009 15:44:32 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-313069 I don't own an enameled kettle - would a large pot work? I don’t own an enameled kettle – would a large pot work?

]]> By: Sara http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-308534 Sara Thu, 23 Jul 2009 14:35:01 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-308534 I tried this last night - the mussels were totally awesome, but the fries were not! How long do I boil the potatoes? As soon as my "paring knife tip [went] through easily", it seemed like they were far too soft (almost mash-ready). I put them on an oiled cookie sheet and seasoned and baked as directed, but after 25 minutes in the oven, they were still soft and steamy. Help! How do I get them looking lovely and browned like in your photos? I tried this last night – the mussels were totally awesome, but the fries were not! How long do I boil the potatoes? As soon as my “paring knife tip [went] through easily”, it seemed like they were far too soft (almost mash-ready). I put them on an oiled cookie sheet and seasoned and baked as directed, but after 25 minutes in the oven, they were still soft and steamy. Help! How do I get them looking lovely and browned like in your photos?

]]> By: clive http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-266644 clive Fri, 10 Apr 2009 10:36:31 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-266644 I tried this last night.....it was OK. The one thing that totally got me was 6 quarts of mussels.....even google doesnt know the answer to how many pounds that is HAHAHAHA I used 2lbs. thanks for the recipe clive I tried this last night…..it was OK. The one thing that totally got me was 6 quarts of mussels…..even google doesnt know the answer to how many pounds that is HAHAHAHA I used 2lbs.

thanks for the recipe

clive

]]> By: Meredith http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-188827 Meredith Sat, 11 Oct 2008 18:17:25 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-188827 Anna- I just checked with my copy of Julia Child's Mastering The Art of French Cooking and the recipe wording is "large soup plates." Funny how a typo can make an otherwise simple direction so confusing. Incidentally, I have not once cooked from this book (though I know that I should...), but use Smitten Kitchen all the time. Love the site, the photos, and your narrative Deb! Anna- I just checked with my copy of Julia Child’s Mastering The Art of French Cooking and the recipe wording is “large soup plates.” Funny how a typo can make an otherwise simple direction so confusing.

Incidentally, I have not once cooked from this book (though I know that I should…), but use Smitten Kitchen all the time. Love the site, the photos, and your narrative Deb!

]]> By: cheryl http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-134488 cheryl Sun, 17 Aug 2008 23:11:29 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-134488 Deb, If you can eat mussels you can eat any seafood/shellfish. Scallops are just so rich and buttery without any of that added. IF you can find them dayboat fresh caught, they can almost (well they can for me) be eaten raw. As for shrimp most of the stuff on the market are farm raised in Asia then frozen. Go out of your way to look for wild Gulf Shrimp. If you're ever in FL look for fresh, Gulf shrimp. I can't explain it but the frozen farm raised has no real flavor, perhaps a bonus to a new-bee. Fresh wild caught shrimp is better than lobster. As a former New Englander perhaps I just get homesick thinking of lobster but they are the bomb. Oh, here's a good analogy...farm raised shrimp are like boneless, skinless chicken breast (we all know your thoughts on that sawdust). Oh you can sauce them up and plump them up...but... Take care! Deb,
If you can eat mussels you can eat any seafood/shellfish. Scallops are just so rich and buttery without any of that added. IF you can find them dayboat fresh caught, they can almost (well they can for me) be eaten raw. As for shrimp most of the stuff on the market are farm raised in Asia then frozen. Go out of your way to look for wild Gulf Shrimp. If you’re ever in FL look for fresh, Gulf shrimp. I can’t explain it but the frozen farm raised has no real flavor, perhaps a bonus to a new-bee. Fresh wild caught shrimp is better than lobster. As a former New Englander perhaps I just get homesick thinking of lobster but they are the bomb. Oh, here’s a good analogy…farm raised shrimp are like boneless, skinless chicken breast (we all know your thoughts on that sawdust). Oh you can sauce them up and plump them up…but…

Take care!

]]> By: Jessica http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-124690 Jessica Thu, 31 Jul 2008 03:10:09 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-124690 Don't forget to add some saffron to the broth! Don’t forget to add some saffron to the broth!

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