quest (Dec 20 2009, 01:41 AM) said: > original post BTW, any pan that is big enough to steam mussels will work. Tell you Dutchie he is flat out wrong. Most of the mussel pans they sell here are cheap enamel stuff that breaks off into the pan, and underneath is aluminium.
If you need any assistance in changing his thinking, studies have shown that aluminium cooking pots may accelarate Alzheimer's disease. Although they have not proven a true "causal" effect, it may be enough to get you man to consider other options;-)
Quest, you are going much too far with your indirect link between mussels, aliminium and Alzheimer. I'm not saying it's not true but jeez... You are right, of course, that mussels can be steamed perfectly "à la marinière" (a few minutes) in any sturdy closed casserole. Mine is a Le Creuset. I shake it two or three times during the cooking process. The third time I add dry white wine, generally muscadet-sur-lie, in my view the best combination. Many people have a tendency to exaggerate the quantity of leek and to not add enough celery. My Mum always added 1 sliced carrot but I have never discovered what it brought to it! Ah, also very important is peppering the pot! And, before I forget, the golden rule: never put water in the pot because the mussels have enough themselves!
coinjock (Dec 22 2009, 08:56 AM) said: > original post Sprouts are not my favorite by a long shot but seeing how it is one of the 10 veggies available here in Holland, I am learning to cook them in different ways, liking them more and more. The oven method sounds really good!
Only 10 veggies"? Good joke! I suppose you've never visited any "groentenboer" here, or even one of our much apreciated Turkish or Moroccan groceries! I bet even the supermarkets have more than 10...