Text 2089, 65 rader
Skriven 2006-06-13 10:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: an apology 800
======================
 RH> Which body parts did you mangle this time?

Scrapes up and down the right side; couple cracked
ribs; hematoma on the right temple. Bruised right calf
and thigh. Slightly twisted right ankle and elbow.
Right arm quite sore. Can nod my head yes without
pain, but shaking it no causes great discomfort.
(The left is rejoicing, as it should.)
The ER report just says minor head trauma.

I did play a concert Thursday, to the amazement or
amusement of all. Luckily my ears and fingering
hand were relatively untouched.

--mm
MUSSELS WITH ORECCHIETTE
cat: shellfish, Italianate, starters, pasta
Yield: 6 appetizer servings

1 1/2 lb (about 40) mussels
2 shallots, peeled and chopped
2 cl garlic, peeled and minced
3 sprigs thyme
1/2 bay leaf
3 sprigs parsley
3/4 c dry white wine or vermouth
2 c heavy cream
1/2 c plus 6 pn finely grated Parmigiano Reggiano
Salt and freshly ground white pepper
Freshly ground nutmeg
36 orecchiette
Extra virgin olive oil, for sprinkling
Fried collard greens, for garnish

Prepare mussels for cooking, discarding dead or damaged ones.

In a big saucepan, bring shallots, garlic, thyme, bay leaf,
parsley, and wine to a rapid boil. Add mussels and steam for
about 3 min. Transfer opening mussels to a bowl; they do not
have to be fully cooked because they will be cooked again.
Remove mussels from shells and set aside; discard shells.

Strain liquid, reduce by half, and set aside. Bring cream to
a boil and reduce by half. Add 1/4 c mussel liquid to cream,
adding more as desired for sauce consistency and flavor. Dish
may be prepared up to this point, with mussels, sauce and
remaining mussel liquid refrigerated, for 1 day.

Place sauce in a large saucepan. Add 1/2 c cheese, and season
with salt, pepper and nutmeg. If sauce has been prepared ahead
of time, additional mussel liquid may be desired. Set aside.

Boil orecchiette in salted water until tender, 8-10 min. Drain
and set aside.

To serve, bring sauce to a simmer and add mussels. When mussels
are warm, add orecchiette and stir to mix well. Sprinkle with
olive oil, and adjust seasonings. Spoon into six serving bowls.
Top each bowl with a sprinkle of cheese and a mound of crispy
collard greens.

Patrick O'Connell, NY Times 11-10-99
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