Just a quick thought in retrospect, regarding the mussel recipe: it's got a fundamental factor that I find really relevant to broader thoughts about cooking... aioli.
What have you (entirely hypothetical) folks been up to?
I've been struck with Chilean Hopping Death Plague.
That doesn't mean I haven't been thinking about ways to make simple delicious fare for yourself and your loved ones...
So in that light, I've discovered a really great trick:
Take some of these (apparently they're called "bouillon cubes")
I don't know where to recommend looking for them, I have had some luck finding them at my local green grocer's.
There are versions available that are based on the essence of seafood, of beef, and even of vegetables, but I've stayed here with the traditional chicken... it has that certain something.
Measure out a portion, prepare precisely two cups of water, in a pot, with the "bouillon cube", and bring to a boil.
Be absolutely certain that it has fully incorporated, you may want to whisk it in one small piece at a time to be certain that you the soup doesn't break... once complete, simply serve in a bowl!
Best enjoyed while sweating under a blanket, watching infomercials while you are in too much pain to find the remote and look through your tivo list.
Labels: REALLY DIFFICULT
There is hope, though, and it comes in the form of the humble Blue Mussel. I can hear you now, there are plenty of people who just plain dislike mussels, and my wife was among them. The chow folks do not lie, this will change the minds of people who don't think they like mussels. Here's how they find out (or you find out) that there was something you didn't know...