Is there any way I can cut down on the amount of liquid that this dish gives off a bit? (I did not try the mussels first after scrubbing, debeardi...
...ng and soaking, would that help?) I'm doing this again tomorrow, so feedback soon would be great
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Roasted Mussels with Pancetta + Olives
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I guess I'm not surprised that wasn't a popular method and doesn't show up in many sources. In 1947 when the book came out, it was the beginning of the "convenience" boom - electric appliances, etc. I guess no one wanted to go foraging for pinecones.
I'd really like to try this when the weather gets warmer and I can get some pinecones and dry them out. My pine tree guru tells me that various trees produce pinecones at various times of the year depending on their health, except when they're dormant during winter.
The only thing I'm concerned about is that if there is sap in the pinecone and it heats up, could it pop and burn you. I guess a splatter guard might be in order.
Thanks again!
And no Mussels Forestière in my edition of Larousse.
Moules Forestières
3 dozen large mussels
salt and black pepper
2 dozen pine cones
4 tablespoons butter or fat
1/4 cup thin cream
1 tablespoon grated Parmesan cheese
cayenne pepper
Scrub the mussels thoroughly and put in a pan. Sprinkle with salt and black pepper. Scatter over the top 2 dozen pine cones. Light them and let them burn out. By this time the mussels will have opened. Remove and discard the top shells and arrange the mussels in the bottom shells on a hot, fireproof dish. Melt the butter or fat in a pan and add the cream, cheese, salt, black pepper and a little cayenne pepper. Beat well and pour over the mussels. Sprinkle the top with a little more cheese and brown quickly under the grill. Serve at once."
The Cordon Bleu Cookbook, author Dione Lucas, page 126
Copyright 1947 renewed 1975, Little Brown
Library of Congress 81-81639
I imagine the pinecones serve much like wood chips, but there must be pine sap in the cones that would drip onto the mussels?
Unfortunately, Lucas does not give any information on the geographic origins of the dish. Was just thinking that in a coastal region like Brittany, you might have heard of it.
p.s. Am available any week in July to scrub, de-beard and cook as many mussels as you like in Brittany! ;-)
And it is London the scrubbing and de-bearding gets me down. When I went in this morning and could not see any on the counter, I asked my fishmonger if he had any and he got some out for me with the words "yes, but they will take some scrubbing" by way of a warning. But anyway, understatement on the century! In Brittany, why would I cook my own moules when I can get moules mariniere, French bread, a good glass of red wine, and a butter and sugar crepe for 12€ ($16.50)?!