Saturday’s meal was made up of fresh mussels, which I chose simply because I was keen to make a mussel consomme for another recipe I saw. Yes, mussel consomme … bet you’ve never heard of that. It’s essentially a bottle of wine that mingles with the broth/juices/water released from the mussels when steamed, and, as you can imagine is very heady and strong. We made the mussel stock Saturday night and then G finished it off this morning by making the raft to morph it into consomme.
We also made king crab ravioli. This was a pile of work, even though we cheated and used egg roll wrappers instead of forming our own dough. Still, you have to steam the crab, fidget with the shells to remove all the meat, prepare the crab stuffing, stuff the wrappers, cut the wrappers, chill then boil the ravioli and make the beurre blanc … but omg, in the end worth every step.
8) seal firmly so all the air is out and then, 9) cut
10) chill for a bit in the fridge then, 11) plunge into boiling water for about 5 minutes
12) for the truffle buerre blanc sauce you’ll need, vinegar, butter!, truffle oil and wine (we cheated here too and used champagne)
13) heat the vinegar and wine and slowly; 14) incorporate the butter in cubes
Course, drinking champagne along the way certainly makes this whole process all the better. We tried Drappier, which I’d not seen before. It was very nice though Veuve it is not.
CRC Scarboro Crew
Meanwhile, on Friday night, I made my annual trek out to the wilds of Scarberia to meet up with some of my old staff. This group and I have been meeting on the third Friday of November for …. well, years. It was great to see the ladies again this year and get caught up.
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