maoripho3nix Posted April 3, 2010 Report Share Posted April 3, 2010 After seeing a thread last week about smoked kahawai, decided this weekend to get some mussels and smoke em up!! Prepared Shelled Mussels Touch of salt and brown sugar Prepared the Smoker Few chips as mine are coarse Wacked them in for 10-15 mins And Voila!! P.S. They were yummmm :lol: Quote Link to comment Share on other sites More sharing options...
Barrie Posted April 3, 2010 Report Share Posted April 3, 2010 now tell me Are they they best you have ever had? Problem is that they take so long to prepare and by the time you have the next lot in, the family has finished the first lot off Just a pity you didnt tell me where you live :evil: Quote Link to comment Share on other sites More sharing options...
Zev Posted April 3, 2010 Report Share Posted April 3, 2010 Caarrryylll.... cruel thread, no fair! Quote Link to comment Share on other sites More sharing options...
maoripho3nix Posted April 3, 2010 Author Report Share Posted April 3, 2010 now tell me Are they they best you have ever had? Problem is that they take so long to prepare and by the time you have the next lot in, the family has finished the first lot off Just a pity you didnt tell me where you live :evil: Theyre up the top with the best, but for a basic feed hell yea, best i ever had were marinated after opening in some kinda sauce :lol: Yes the preparing part is the worst part, hadnt shelled mussels in aaaaages lol, had to sharpen the knife. :lol: Might have to pull out the kaimoana at a regional meet up or something, im sure everyone will appreciate it, you'll just have to travel to TGA Quote Link to comment Share on other sites More sharing options...
maoripho3nix Posted April 3, 2010 Author Report Share Posted April 3, 2010 Caarrryylll.... cruel thread, no fair! :lol: You were warned hahahaha not on an empty stomach Quote Link to comment Share on other sites More sharing options...
Zev Posted April 3, 2010 Report Share Posted April 3, 2010 I have just had dinner - but it still makes me hungry! Hmmmm... isn't BFR hosting conference next year??? Quote Link to comment Share on other sites More sharing options...
maoripho3nix Posted April 3, 2010 Author Report Share Posted April 3, 2010 I have just had dinner - but it still makes me hungry! Hmmmm... isn't BFR hosting conference next year??? Im not too familiar with timetables of events....but if its something I can go to locally then im there, could even put down a hangi for a club meeting lol, wouldnt be that expensive if I had numbers and everyone put in some money. I need to get in contact with the local club :oops: Quote Link to comment Share on other sites More sharing options...
Zev Posted April 3, 2010 Report Share Posted April 3, 2010 One of my favourites is: 40 mussels 100ml white wine 100ml stock (chicken oxo cube is fine) 1 finely chopped onion 3 cloves garlic chopped 300ml cream 2 tsp chopped fresh thyme 2 Tbsp chopped Parsley 2 tsp grated fresh Ginger 2 Spring Onions freshly ground black pepper for seasoning 100g butter - should be unsalted but don't usually have it, so normal stuff is fine. Wash and de-whisker mussels, put them in a large pot with the wine, stock, onions and garlic. Cover with tight fitting lid and bring to the boil rapidly. Shake the pot at times to move the mussels around. When they start to open remove them and put them in a large bowl and cover to stop them drying out. Boil the stock to reduce slightly and then add the cream and herbs. The recipe says to reduce this further by half, but we are usually too impatient, so we let it boil for a wee while then remove it from the heat and add the butter and season and give it a whisk with a fork. You can either divide the mussels up into serving bowls and ladle the sauce over, or just chuck it over the big bowl and fight over them. Serve with crusty bread to mop up the sauce. Quote Link to comment Share on other sites More sharing options...
Jennifer Posted April 3, 2010 Report Share Posted April 3, 2010 Mmmmmmm, hangi........ Quote Link to comment Share on other sites More sharing options...
maoripho3nix Posted April 3, 2010 Author Report Share Posted April 3, 2010 Mmmmm sounds good Zev, kinda like how I do my Prawns/Shrimp. Use to be able to buy prawns cooked like that (fresh and hot) from this shop in Sydney.....I visited that shop quiet a bit :lol: Quote Link to comment Share on other sites More sharing options...
maoripho3nix Posted April 3, 2010 Author Report Share Posted April 3, 2010 Ew Hangi! :oops: lol! *points to herself* Whitest Maori you will ever see here! The right colour etc .... but thats it! :oops: PLastic Maori :lol: My brother is the same, hes 27 and considerably darker than me (im really halfcast looking), 1st time ever that he tried pipis a few weeks back....no go straight in the bin for him :lol: Quote Link to comment Share on other sites More sharing options...
MarkLB Posted April 3, 2010 Report Share Posted April 3, 2010 I'm a bit the other way. I only have a little Maori in me, I'm white as, but I love all Kaimoana and those Mussels look awesome 8) Quote Link to comment Share on other sites More sharing options...
Cricketman Posted April 3, 2010 Report Share Posted April 3, 2010 zimbo-brit-Southafrican.... GIMME FOOOOD! hot, cold, old, fresh, dirty, anything. I am a garbage can... :lol: Quote Link to comment Share on other sites More sharing options...
Ira Posted April 3, 2010 Report Share Posted April 3, 2010 Ugh...Wish I hadn't looked, now I'm a little bit nauseous. Quote Link to comment Share on other sites More sharing options...
Navarre Posted April 4, 2010 Report Share Posted April 4, 2010 baked potatoes we call you down here Mystic Brownon the outside White in the Middle Same as me tho Luvvvvee titi and stuff but cant stand hangi Draw the line at Kina as well grandma used to dig a hole on the beach and get all the kina that we found and put it in a sack and leave it for weeks then we would go back and all the spines will have fallen off then she woudl sit and drink those Kina like there was no tomorrow. Gagging just thining about it Quote Link to comment Share on other sites More sharing options...
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