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Sunday, August 1, 2004 |
Observer: "Cash-strapped British universities are awarding degrees to students who should be failed, in return for lucrative fees, The Observer can reveal.
Lecturers at institutions across the country, including Oxford, London and Swansea, told The Observer the scandal is undermining academic standards, but they cannot speak publicly for fear of losing their jobs."
5:43:33 PM 
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"Thy food shall be the fresh-brook muscles"
Prospero, in Shakespeare's the Tempest, I, 2
No, no such drama for us. What you must keep in mind is that mussels are live animals. When you buy them they must be fresh and alive. I only buy mussels caught the day before, then you'll have less refuse. Prepare them the same day. When I come home from shopping in the afternoon I put them in fresh water, add some sea salt. This way they will expel all sand. Just before putting them in the pot discard all damaged mussels, those that do not snap shut when tapped, also those that swim on the surface of the water, clean the remaining live ones, remove the beards. (Instructions)
A pressure cooker is fine for this (you don't pressure cook them, but the pans are well suited for mussels). Slice some fine onions, some garlic, add a bottom of water in the pan (just enough to put the mussels' 'feet' in it), add the onions, garlic, season a bit, add some white wine. Muscadet is the best wine for mussels. I had a Muscadet de Sèvre et Maine a few days ago, it's the best choice. The wine also gives your mussels their last 'happy hour'. You can use beer instead, but take one that is light in colour (dark or red beer and red wine will make your mussels greyish). Bring the pan to a boil and then put the mussels in. Close the lid, but not tightly.
When the liquid, or rather froth, comes up a first time, close the lid tightly, lift the pan from the heat, shake up and put the pan back on, loosen the lid again. The wine-water mixture should come up three times, each time you give your mussels a good shake.
That will take about five minutes; the mussels will have opened. Do honour to the mussels while preparing them and when you open your pan, a delicious smell will reach your nostrils.
In these regions it is custom to serve French fries with them. But I prefer a salad with a few slices of a baguette with seasoned butter. Drink some Muscadet with this. Scoop up the mussels (and the 'foot' that attaches the mussel to the shell) with a shell half.
When with friends, now it's time to start singing. Le ruacain is sliogáin, is iad go breá beo.
More recipes. Enjoy!
11:09:43 AM
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A few months ago I bought some precooked seafood from Albert Heijn. That got me a serious food poisoning from which I recovered completely only after a whole week. (And I only got the money back, nothing extra for the trouble!) Seafood should be fresh. The problem with those big retailers is the unhygienic handling and preparing of foods, especially shrimp and mussels. You must prepare these yourself. In all my years I have prepared mussels many, many times and I never was sick from them.
"Mussels have a bad reputation: something mysterious has to be done to them before they can be eaten with safety and no one seems able to tell one exactly what it is." James Laver
Boloney! Read the next posting for all information.
If you don't stick to the rules: "May you be in heaven a half hour before the devil knows you are dead." (Irish Toast)
10:18:28 AM
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