/ck/ - Food & Cooking

>>6672473
You can tell this was from a long time ago because I hadn't move my jesus candles into the kitchen yet lol

made a roux with butter and flour in the little pan

>>6672477
cooked the bacon over low heat in the big pan

>>6672479
Chopped red onion, jalapeno (seeds and membranes removed), and the white part of green onions

>>6672485
sweated the aromatics in the bacon fat with a pinch of salt

>>6672492
added some chopped garlic and cooked for a few more minutes

>>6672495
added tomato paste and cooked until it began to brown and stick

set aside some frozen sweet corn to thaw

chopped roma tomato

diced red skin taters

>>6672517
removed the frozen mussels from their shell, drained the clams and reserved the liquid

Added milk and the shellfish juices to the big pan along with the roux, brought it to a boil, then reduced to a simmer

added the potatoes and corn

green onion, bacon, and tomato

all the shellfish was pre-cooked so it only needs to go in long enough warm through

added a few drops of memesauce

looks pretty good

wa

muhfuggin

la

bitches!

bump

why did you remove the mussels from the shell, thats like the best part

>>6672608
>shells the best part

>>6672622
>>6672608
now that i think about it, i'm not sure if i've ever been served mussels without the shell. i always enjoyed scooping out the meat and slurping soup from the shell.

>>6672637
Distilling flavor from something other than meat is common practice. Making a fantastic chicken broth requires a carcass not meat. Bones and such are important just like shells on a mussel.

>>6672661
This is actually a great idea, I'll try making a stock from the mussel shells next time

>>6672667
I'm almost certain you are just mocking but in case you aren't the marriage of meat and bone are what make a great stock. By bone I mean all the throw away stuff including bone, cartilage, blood etc. No need to waste anything that adds flavor.

>>6672678
I'm not mocking you at all.

I've made stocks with shrimp and crawfish shells, I'm not sure mussel shells will work as well but it's definitely worth trying.

>>6672697
Well as someone that has cooked with seafood a good bit. I can tell you shrimp boiling in shells just makes it easier to peel apart. Crawfish I couldn't imagine cooking out of the shell but I do enjoy sucking the head. I'm just a purest I guess in wanting all the flavor I can out of whatever I cook.

>>6672697
Also since I didn't get a chance to say. The dish you prepared seems really good. No criticism. Only thing I can add is knowledge on peppers. If you want to remove heat its all in the membrane. Seeds add a nice texture IMO.