[Fresh Mussels Stemed Open in Wine and Flavorings]
...Julia says that this is the simplest version for cooking mussels...
...Vegan mussels being rather difficult to find...I decided to make my own...
...I gathered the implements for a seafood-y seitan...
Seitan Mussels
1/2 cup Vital Wheat Gluten
1/4 cup Garbanzo Flour
2 tsp Nori Granules
1 Tbsp Nutritional Yeast Flakes
1/2 tsp Garlic powder
1 tsp Onion powder
1/4 tsp Celery Seed
1/4 tsp ground Mustard
2 tsp Brown Rice Vinegar
1 tsp vegan Worchestershire Sauce
2 tsp Lemon Juice
1/8 tsp Maramite
1/3 cup water
3 cups and 1 Vegetable Bullion Cube for cooking stock
...regular seitan instructions...
...mix dry ingredients...
...mix wet ingredients and add them to the dry...
...knead well...then pinch off little bits...
...and drop them into the simmering stock...
...then you'll have a big pot of steamed mussels...
...now on to Julia's recipe...add your steamed mussels to a couple of cups of dry white wine with onions, parsley, by leaf, thyme pepper and Earth Balance...you only boil this for a few minutes...
...then you drain the mussels...ladle some of the liquid over them...(i.e., making draining them sort of pointless...but in the dead animal version...it's to make sure there is no sand...)
...Julia says to serve with French Bread...Earth Balance...and one of the Pouillys...so we did...
...really a delicious meal...I know it's January...but it made me think of eating outside on the picnic table for some reason...
...really really good...next time I'm going to either use only vital wheat gluten or cut the garbanzo flour to 2 Tbs...as they weren't quite as chewy as I would have liked...still really good though...
Substitutions:
Seitan Mussels for the Mussels
Earth Balance for Butter
Recipe here:
Mastering the Art of French Cooking
p. 227
Have you stopped veganizing the recipes? I hope so! This is an awesome challenge!
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