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Mussels - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • Mussels

    Mussels, some clam broth, garlic, and halved grape tomatoes. Even my 2 year old ate these!
    "You better cut the pizza in four pieces because I'm not hungry enough to eat six."

    -- Yogi Berra

    Forno Tito

  • #2
    Re: Mussels

    Looks great....how long did it cook and how hot was your oven? did you preheat the dish?

    I have not tried tomatoes but we use a splash of white wine and some thin lemon slices. Our friends do them with no added liquid and it's surprising the amount of liquid mussels can give off that way!
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

    Comment


    • #3
      Re: Mussels

      I didn't preheat the dish but slowly brought them up to heat by gradually sliding them in and rotating as I did over a few minutes (a trick I learned at Zooma in Providence by watching them cook in their WFO)

      I had a small fire on the other side, I suspect the oven was around 600.

      As for timing, I just did it till they all opened, sorry I didn't time it. I'll pay more attention next time!

      Another great variation is to do some coconut milk and some curry as the liquid base. The mussels release their liquor and the resulting broth is incredible (awesome with grilled bread rounds)
      "You better cut the pizza in four pieces because I'm not hungry enough to eat six."

      -- Yogi Berra

      Forno Tito

      Comment


      • #4
        Re: Mussels

        Originally posted by JoeT62 View Post

        Another great variation is to do some coconut milk and some curry as the liquid base. The mussels release their liquor and the resulting broth is incredible (awesome with grilled bread rounds)
        Sounds like a nice variation....I love to dip bread in the broth
        sigpicTiempo para guzarlos..... ...enjoy every sandwich!

        Comment


        • #5
          Re: Mussels

          Mussels! One of my favorite dishes. I'd much rather eat mussels than clams or oysters.

          The Italians do a wonderful mussel dish in Southern Italy. They are cooked in olive oil with lots of parsley and pepper. They sometimes throw in tomatoes as well. Though I rarely agree with that last gentleman who posted, he seems to have found the magic of bread dipped in the mussel broth. All that's missing is the bottle of white wine. Perfection!
          GJBingham
          -----------------------------------
          Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

          -

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          • #6
            Re: Mussels

            Watch it GB....

            ....good to have you back....I think



            sigpicTiempo para guzarlos..... ...enjoy every sandwich!

            Comment


            • #7
              Re: Mussels

              Back (and forth) XJ. Here two days, gone two weeks. Tough keeping up with the threads.

              Any recipes for mussel dishes from Espana?

              BTW, what the heck is that a picture of next to your signature? Looks like some pagan statue wearing a kitchen towel and swinging num chuks (spelling unverified). ...and another thing...... what the heck does guzar or guzarlos mean? Questions, questions....
              GJBingham
              -----------------------------------
              Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

              -

              Comment


              • #8
                Re: Mussels

                Did you cover the pot while you put them in the oven?

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