pickled_mussel_feet_recipes
all recipes demand mussel feet extraction - 24 New Zealand mussels are steamed first and feet are extracted with a small spoon:
Ingredients: 4 spring onions 2 spoons Kikkoman soy sauce 2 spoons Sake Soya oil Balsamic vinegar 4 mussel feet
Premix a few spoonfuls of Kikkoman soy sauce and Sake in a cup. Extract the hearts from six spring onions. Heat a very small amount of soya oil in a wok. Add four mussel feet and stir until very lightly fried. Add the soy sauce mixture and continue stirring for one minute until browned. Place in flight service bowl, dress with spring onion hearts and sprinkle over finest balsamic vinegar.
Ingredients: 2 Green chillis 2 spring onions Ginger Thai green curry paste 2 limes Soya oil 4 mussel feet
Chop green chillis and spring onions finely lengthwise. Grate lime skin and ginger. Heat a very small amount of soya oil in a wok. Add chillis when hot enough and fry these for a short time, add grated lime skin and ginger. Add spring onions and finally feet. After less than one minute squeeze in the juice of two limes and cook further until slightly reduced. Serve in flight service bowl.
2 limes 2 spoonfuls of Tabasco brand green pepper sauce 2 spoonfuls of standard Tabasco brand pepper sauce 1/4 spoon salt 1/4 spoon pepper 1 clove of garlic 1/2 a sugar cube Coriander/cilantro 4 mussel feet
Finely chop the garlic. Squeeze the juice of two limes into a suitable glass. Add pepper sauces, salt, pepper, sugar and garlic and mix very well. Add the feet and place in the fridge for three hours. Extract the feet and serve on a bed of coriander. Garnish with slices of lime peel and a few drops of Tabasco sauce.
Ingredients: Vindaloo: 2 red chillis Chinthe Vindaloo curry paste (order: 0044 208 654 6767) Soya oil 4 mussel feet Salad: Mint Coriander/cilantro White onions 1 lemon
Prepare the salad first as follows: Slice the onion into rings very finely. Chop the mint and coriander very, very finely. Add to the onion rings in the flugzeug bowl. Squeeze over the juice of two lemons and mix all very well. Place in the fridge for two hours. For the vindaloo: chop the red chillis lengthwise. Heat a tiny amount of soya oil in the wok and add chillis. Add half a spoon of curry paste and continue stirring. Add the feet and stir for a further minute until small red crust forms on feet. Serve accompanied by the onion salad.
Ingredients: 2 Green chillis 2 spring onions Ginger Lemongrass 3 spoons Kikkoman soy sauce 3 spoons Sake Soya oil 4 mussel feet
Premix three spoonfuls of Kikkoman soy sauce and three of Sake in a cup. Chop green chillis cross-wise in very small slices. Finely chop ginger. Chop lemongrass finely lengthwise. Heat a small amount of soya oil in the wok. Add chillis and fry for a few minutes, then add lemongrass, ginger and finally spring onions. Fry for a few moments and then add soy sauce mixture. Finally add mussel feet and cook very briefly.
Ingredients: Salt Sarson's distilled malt vinegar 4 mussel feet
Mix two spoonfuls of salt with water in a suitable glass. Add feet and let stand for three hours. Drain and extract feet. Fill glass 3/4 with distilled vinegar, and 1/4 water. Add feet and place in fridge for three days. Consume with cocktail sticks.
//--
Stockists- Berlin/London
//-
//xxxx
pickled_feet inspired by:
Bottled Mussels
Mussels packed in glass are usually pickled either in brine or vinegar solution; they may or may not be heat processed.
The following method is a suitable one for bottling mussels in spiced vinegar:
The cooked, cleaned meats are brined for up to three hours in a 10° salt solution, drained and allowed to stand for three days in a vinegar and salt solution, made by mixing one part of distilled vinegar with two parts of water, and then adding up to 3 per cent of salt by weight. The solution may acquire a bluish tinge during this time, but this does not affect the flavour of the product.
The meats are then packed into glass jars and covered with spiced vinegar that has been diluted with an equal quantity of water. The jars are then sealed.
If the sealed jars are not processed, they should be kept cool (34° to 40°F) and not be exposed to strong light; they should then keep in good condition for 2 to 4 months.
xxxxxxx\\\. from:
http://www.fao.org/wairdocs/tan/x5894E/x5894e01.htm
Please feel free to add recipes, research comments and feet travel considerations using the form below. Comments will be pickled after the event by email.