About 8 years ago on the food program, Anthony Worrall Thompson did a recipie of Muscle?

Question

The muscles where boild in apple juice garlic was added and I think an onion might have been involved. Anyone got the recipie?

Answer 1

I don't know this is the one you're looking for but my mum always cooks mussles in apple cider. She fries a diced onion in butter until its soft and starting the brown then adds 2/3 gloves of garlic. Then pours in a pint of cider and throws the mussles. Put the lid on the pan and leave them alone for 10 - 15 mins. Once the mussles have opened they are ready.

Answer 2

Servings: 6-8
Level of difficulty: Intermediate
Preparation Time: 35 minutes
Cooking Time: 45 minutes
Mussel Soufflé
Ingredients
1 onion, sliced
2 sprigs of Parsley
150ml dry white wine
juice of ½ lemon
juice of ½ orange
1.3kg mussels, scrubbed and de-bearded
40g Butter
40g plain flour
1 tsp mild or medium curry powder
6 tbsp double cream
4 eggs, yolks and whites separated
Salt, and freshly ground black pepper

Method
1. Preheat the oven to 200°C/gas 6. Butter a large soufflé dish.

2. Put the onion, parsley, wine and citrus juices in a large wide saucepan and bring to the boil. Add the mussels and cook for a couple of minutes or until the majority of the shells have opened.

3. Strain the cooking liquid and reserve 200ml of it. Remove and reserve the meat from the shells that have opened. Discard any with unopened shells.

4. Melt the butter in a saucepan over gentle heat. Stir in the flour and curry powder and cook for about 1 minute. Off the heat, stir in the mussel cooking liquid a little at a time to make a smooth sauce.

5. Stir in the cream, then simmer gently, stirring every now and then, for 5 minutes, until very thick. Cool slightly.

6. Put two-thirds of the mussels in a food processor with a couple of tablespoons of sauce. Whiz briefly then add the remainder of the sauce, along with the egg yolks and salt and pepper to taste, and whiz again. Transfer to a large bowl.

7. Just before cooking, whisk the egg whites to soft peaks. Using a large metal spoon, fold into the mussel mixture with the reserved whole mussels. Spoon into the prepared soufflé dish, filling it no more than two-thirds full.

8. Bake for 25-30 minutes until well risen and nicely browned. Do not open the oven door during this time. Give the dish a shake and if it is very wobbly cook for another few minutes. If not, remove and serve immediately.

Is this it?????

Answer 3

could this be it?


www.west175productions.com/Great_Food/recipes/recipe009.htm