mussel Mussels: Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek-Gonzalez

[Collections] [The Mussel Cookbook] [Mussel Recipes from Williams Sonoma] [Marinières] [Clams] [Mussels] [Lee's Recipes]

Everybody Eats Well in Belgium CookbookRecipes Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek-Gonzalez
Mussels: Fish and Shellfish

  1. Belgian Steamed Mussels
  2. Mussels Steamed in Their Own Juices
  3. Mussels with Snail Butter
  4. Sautéed Mussels
  5. Mussels Grilled en Brochette
  6. Mussels with a Dijon Vinaigrette ;
  7. Gratin of Mussels on a Bed of Spinach with bay leaves, celery, Cognac, dry white wine, ground cayenne pepper, Gruyère cheese, heavy cream, mussels, parsley, shallots, spinach, and thyme
  8. Cream of Squash Soup with Mussels

Recipes by Ruth Van Waerebeek-Gonzalez from Other Sources

  1. Curried Mussel and Butternut Squash Soup a light version

Belgian Steamed Mussels from Everybody Eats Well in Belgium ; with butter, shallots, carrot, celery, bay leaves, thyme, black pepper, white wine, parsley

Mussels Steamed in Their Own Juices

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TopBelgian Steamed Mussels

86 Everybody Eats Well in Belgium Cookbook 87 Everybody Eats Well in Belgium Cookbook

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TopMussels Steamed in Their Own Juices

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Mussels with Snail Butter (89)

Ingredients

1 qt. mussels, cooked a la Mariniere
1 c. butter, at room temperature
3 tbsp. grated shallots or 2 tbsp. grated onion
1 lg. garlic clove, mashed
2 tbsp. minced parsley
Salt and freshly ground pepper to taste
Coarse salt

Directions

  1. Remove the mussels from their shells and reserve. Wash and dry as many half shells as there are mussels. Put a mussel in each half shell.
  2. Cream together the butter, shallots, garlic clove, parsley, and salt and pepper to taste. The mixture must be very smooth. Cover each mussel with a little of the mixture and smooth it down.
  3. Cover a baking sheet or baking dish with the coarse salt. Place the shells with the mussels on the salt, making sure that they are sitting down firmly and won't overturn.
  4. Run under the broiler until the butter is melted and the mussels are heated through. Serve on hot plates, with a garnish of parsley.

NOTE: The cooked mussels may also be stuffed in escargot shells, in the same manner as snails. This is really a better method because the butter won't run out of a snail shell as easily as it will from a mussel shell. Serves 4.

Source: http://www.cooks.com/rec/view/0,1945,152162-234199,00.html accessed March 21, 2013

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TopSautéed Mussels (90)

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TopMussels Grilled en Brochette (91)

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TopMussels with a Dijon Vinaigrette (94)

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TopGratin of Mussels on a Bed of Spinach (95)

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TopCream of Squash Soup with Mussels (79)

Note from Lee. This is a delicious but very fattening soup. Cut down on the calories by substituting milk for the heavy cream. Alternately make Ruth's lighter version "Curried Mussel and Butternut Squash Soup "

 

 

 

 

 

Graham and Sarah Hurlburt

MusselsTop Steamed Mussels Marinated Mussels with Sour Cream from Graham Hurlburt

Mussels: Everybody Eats Well in Belgium Cookbook [Collections] [Soups] [Mussels Williams Sonoma] [Marinières] [Clams] [Mussels] [Lee's Recipes]

Steamed Mussels Steamed Mussels
Steamed Mussels

Marinated Mussels
Marinated Mussels

 

Marinated Mussels Marinated Mussels

Source: Marinated Mussels with Sour Cream Sarasota Herald-Tribune - Feb 1, 1976 Craig Clairborne's Column
"Cultivation of Blue Mussels Urged" Clairborne interview with C. Graham Hurlburt, husband of Sarah Hurlburt, author of The Mussle Cookbook. The Hurlburts lived in Duxbury, Massachusetts and were pioneers of mussel aquaculture in the United States