Comments on: moules à la marinière http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/ Mon, 21 May 2012 09:48:34 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Sara http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-1177020 Sara Sun, 20 Nov 2011 19:52:22 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-1177020 Oh, this just warms my little Belgian heart! Definitely spot on about cooking the frites twice--that's the real secret--and all you are missing is some mayonnaise! Side note: groceries in Belgium actually sell pre-packaged bags of greens (pretty much exactly the ones you listed) specifically for making moules. Oh, this just warms my little Belgian heart! Definitely spot on about cooking the frites twice–that’s the real secret–and all you are missing is some mayonnaise! Side note: groceries in Belgium actually sell pre-packaged bags of greens (pretty much exactly the ones you listed) specifically for making moules.

]]> By: Becki http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-914549 Becki Tue, 13 Sep 2011 06:36:04 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-914549 Got here by hitting the "Surprise Me" button, and HOLY CRAP, you read my mind. I have a serious aversion to all things seafood with the exception of the most beautiful moules (and, of course, their accompanying frites) at a local Belgian place. I went there once, didn't get them because of aforementioned aversion, regretted it deeply after inhaling the sweet fragrance coming from my dining partner's plate, and went back THE NEXT NIGHT and devoured the entire bowl like a mussel-crazed madwoman. Je ne regrette rien! (Anyway, love love love your blog.) Got here by hitting the “Surprise Me” button, and HOLY CRAP, you read my mind. I have a serious aversion to all things seafood with the exception of the most beautiful moules (and, of course, their accompanying frites) at a local Belgian place. I went there once, didn’t get them because of aforementioned aversion, regretted it deeply after inhaling the sweet fragrance coming from my dining partner’s plate, and went back THE NEXT NIGHT and devoured the entire bowl like a mussel-crazed madwoman. Je ne regrette rien!
(Anyway, love love love your blog.)

]]> By: bkj http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-600708 bkj Wed, 16 Mar 2011 20:59:34 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-600708 Hi. I have the exact same reaction to seafood. I've always had it. Im the only one in my family that does't like seafood. A boyfriend once suggested I get hypnotized. My gateway seafood is raw oysters. I can eat 2-3 at a time, no more. Its such an interesting trait. You've got me thinking about hypnosis. Wouldn't it be great to indulge in these foods? Hi. I have the exact same reaction to seafood. I’ve always had it. Im the only one in my family that does’t like seafood. A boyfriend once suggested I get hypnotized.
My gateway seafood is raw oysters. I can eat 2-3 at a time, no more. Its such an
interesting trait. You’ve got me thinking about hypnosis. Wouldn’t it be great to
indulge in these foods?

]]> By: Shelly http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-589990 Shelly Sat, 19 Feb 2011 22:34:45 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-589990 and I also meant to say that I love the presentatin of the frites. I am always looking for unique ways to dress up a table and that is really great. and I also meant to say that I love the presentatin of the frites. I am always looking for unique ways to dress up a table and that is really great.

]]> By: Shelly http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-589986 Shelly Sat, 19 Feb 2011 22:28:08 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-589986 I adore mussels and eat them any chance I get, which is fairly often as I live on the west coast, but I am in agreement with you on lobster, not my favorite ..... but I love crab esp. Dungeness. I love oysters but can't stand clams. Love Salmon and Tuna but only if its fresh and Halibut puts me near ecstasy if cooked properly. This recipe looks great and as soon as mussels are available these babies are hitting my dining room table. I adore mussels and eat them any chance I get, which is fairly often as I live on the west coast, but I am in agreement with you on lobster, not my favorite ….. but I love crab esp. Dungeness. I love oysters but can’t stand clams. Love Salmon and Tuna but only if its fresh and Halibut puts me near ecstasy if cooked properly.

This recipe looks great and as soon as mussels are available these babies are hitting my dining room table.

]]> By: Anya http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-452424 Anya Mon, 08 Nov 2010 13:10:26 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-452424 omg, Deb + Julia Child = genius!! this recipe blew my usual mussels recipe out of the water, it was beautiful. as always, thanks so much for making sure that i keep myself, and the people around me, well fed! omg, Deb + Julia Child = genius!! this recipe blew my usual mussels recipe out of the water, it was beautiful. as always, thanks so much for making sure that i keep myself, and the people around me, well fed!

]]> By: Alexia http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-421464 Alexia Mon, 06 Sep 2010 18:46:00 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-421464 I've just realised that I wrote 260 square feet (that's crazy!) (and proves I don't remember my math lessons) I meant 8 square feet, less than 2,5 square meters... I’ve just realised that I wrote 260 square feet (that’s crazy!) (and proves I don’t remember my math lessons) I meant 8 square feet, less than 2,5 square meters…

]]> By: Alexia http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-421115 Alexia Sun, 05 Sep 2010 08:55:08 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-421115 I love your blog! I've been reading several recipes and can't wait to experience them! (My main problem is that my kitchen is 260 square feet...) I wanted to add that les moues marinières are from Belgium more than France (even though we grealty appreciate them here). If you ever go to Belgium, by the sea, try their moules marinières, they're amazing... I love your blog! I’ve been reading several recipes and can’t wait to experience them! (My main problem is that my kitchen is 260 square feet…) I wanted to add that les moues marinières are from Belgium more than France (even though we grealty appreciate them here). If you ever go to Belgium, by the sea, try their moules marinières, they’re amazing…

]]> By: wojosan http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-398737 wojosan Thu, 17 Jun 2010 22:56:21 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-398737 I'm loving your blog. Thank you for sharing with the rest of us your obvious joy for food... and the community that loves food along with you. :) I have a question for you, and a tip (maybe a new one???): Q: what do you mean by 'soaked' mussels? I haven't run across that before. Tip: one of my cooking instructors told me that as you're cleaning mussels, you may have some that are open, which can be ok. Take an open mussel and a closed one, and tap them gently together under running cold water. Apparently they think the tide is changing, and they will close if they're still alive (and therefore good to eat!). Works for me, hope it works for everyone else! I’m loving your blog. Thank you for sharing with the rest of us your obvious joy for food… and the community that loves food along with you. :)

I have a question for you, and a tip (maybe a new one???):
Q: what do you mean by ’soaked’ mussels? I haven’t run across that before.

Tip: one of my cooking instructors told me that as you’re cleaning mussels, you may have some that are open, which can be ok. Take an open mussel and a closed one, and tap them gently together under running cold water. Apparently they think the tide is changing, and they will close if they’re still alive (and therefore good to eat!). Works for me, hope it works for everyone else!

]]> By: Tanya http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels/#comment-364871 Tanya Wed, 07 Apr 2010 21:29:03 +0000 http://smittenkitchen.com/2006/08/flexing-my-food-neuroses-and-also-mussels#comment-364871 Oh sorry!! There's actually a conversion table on the blog: 4 cups = 2 pints = 1 quart = 32 ounces I think that you can easily convert the ounces into pounds. Oh sorry!! There’s actually a conversion table on the blog:

4 cups = 2 pints = 1 quart = 32 ounces
I think that you can easily convert the ounces into pounds.

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