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Thread ID: 113512	2010-10-23 04:22:00	Anyone know where to get a copy of Love Mussel?	WalOne (4202)	PC World Chat

Post ID	Timestamp	Content	User
1147083	2010-10-23 04:22:00	Love Mussel was a movie / documentary made in 2001. Written and directed by Michael Hurst, it starred the late Kevin Smith, et al. The movie doesn't appear to ever have made it to DVD stage. New Zealand on Screen has a short excerpt, but I'd like to watch the whole show. Can anyone suggest where I might obtain a legit copy? :)	WalOne (4202)
1147084	2010-10-23 04:48:00	Perhaps get hold of the Company that made it? Further details here:- www.imdb.com	Snorkbox (15764)
1147085	2010-10-23 06:18:00	www.finda.co.nz	feersumendjinn (64)
1147086	2010-10-23 06:29:00	That thread title has probably put you on the SPCA list of persons to be watched ;)	R2x1 (4628)
1147087	2010-10-23 06:52:00	That thread title has probably put you on the SPCA list of persons to be watched ;) :lol::lol:	WalOne (4202)
1147088	2010-10-24 02:10:00	I just hope 'Mussel' was NOT a typo. Was it a biology class movie? That'd be OK then. OK - don't tell me.	SurferJoe46 (51)
1147089	2010-10-24 02:17:00	It's about these, SJ :eek: www.google.co.nz en.wikipedia.org	feersumendjinn (64)
1147090	2010-10-24 02:31:00	Oh, good. I love Geoducks - we call them: Gooeyducks as a nickname though. Ultra fragile shells and in some locales they are protected by law. But they are delicious.	SurferJoe46 (51)
1147091	2010-10-24 03:16:00	More like these (en.wikipedia.org) SJ :)	Trev (427)
1147092	2010-10-24 05:07:00	I eat THEM alla-da-time . I put them or clams into Linguine - that if I don't post the recipe, you'll be knocking at my door for some . :drool . . . . . . . . . . :drool . . . . . . . . . . :drool Do youse guys get real Italian-style linguine there? It's gotta be the right stuff or it'll get slimy and stick together if you don't . SURFERJOE'S LINGUINE W/CLAMS or MUSSELS RECIPE . BY: SurferJoe @SurferJoe's Dynamic Kitchen IN: Anza, California where SurferJoe lives {autographed copies of SurferJoe's recipe are available at the front desk} Bring a BIG pot of well-salted water to a very hard boil, and then after the sauce is about 1/2-way done (I'll tell you when!) you'll 'fan-in' by twisting the linguine into the boiling water to keep it from clumping and sticking together . DO NOT add oil or any magic ingredients to the water! Wait until I tell you to put the pasta into the water though . Take two dozen (NZ=24) clams in the full shell or three dozen (NZ=36) mussels in their shells and rinse them off on the outside, and remove any 'beards' on the mussels before you cook them . Prepare a pot of water, about 1/2" (13MM) deep in the pot and place an oven-proof plate in the water to keep the water actually off the shellfish . Do not let the clams/mussels actually sit in the water! Bring the water in this pot to a boil, then turn the heat down to a simmer and then place the shellfish on the plate inside the pot - cover and keep the pot softly boiling for about 10 minutes (NZ= 1/6th of an hour) . In a separate cast iron frying pan, you've already put about 1/2 cup of olive oil and some smashed and finely chopped garlic - right? If not, do it now . DO NOT USE ANY ONIONS OR TOMATOES OR ANYTHING ELSE . I'm warning ya! Use too much garlic for your personal taste, as it is good for you and you need to learn to eat like a good Italian anyway! Gently heat the oil and garlic until the garlic gets slightly translucent . Lower the heat to a little more than a pilot flame! In a small cup place a very small amount of water - just enough to float the following ingredients - add several bay leaves, allowing them to soak a short while and add some parsley flakes to that same container at the same time . Also add some DRIED ITALIAN BASIL - I put in a lot - but you can use your own judgment here . Dried is the most correct form, as fresh basil will not have the oils liberated . Trust me . After these soak a bit - then making sure that the heat is still very low add the garlic/oil, now add these wetted ingredients after draining any left over water from them . Don't squeeze them dry though - just drip them off a little . Let them sit a bit like that . Sprinkle in about 1/2 teaspoon of Cayenne pepper - not for taste, but the make-believe heat it gives off . :devil You'll see why later when you eat it . The shellfish are all steamed opened now - right? If there are any that aren't opened and the rest of them are, take the dead ones out as they cannot be trusted for food safety . SAVE THAT BROTH THAT'S IN THE BOTTOM OF THAT PAN!!! You need about 1 cup of this broth . Take the shellfish and put them aside and gently pour this cooking broth into the garlic/oil and turn up the heat to get to a decently good boil - but watch it since it's in a frying pan! You have just combined oil and water in a hot frying pan - so be careful here . Italian food is not typically 'flambe' . After about 3 minutes of gently boiling - turn down the heat again to just a simmer . Cover just partially! - and let it do it's own thing for a while . Keep the heat IN - but let the steam out! NOW IS THE TIME TO PUT THE PASTA IN THE WATER! Do it now . Don't forget that the water is well-salted! Right? Right! Start grating some very hard Romano or Parmesan cheese -- LOTS OF CHEESE -- and set that too aside while you wait for the pasta to boil . Now when the broth is somewhat reduced, add a dash more fresh COLD olive oil for flavor . Drain the pasta when it's done au-dente - or just a tiny bit of 'tooth' or bone inside of it . You don't want mush - right? Right! DO NOT RINSE THE PASTA! You'll kill the flavor if you do . Put the pasta right back into it's original pot that you just boiled it in . You're gonna serve outta this pot - so make sure it's a family heirloom . Quickly reheat the broth/sauce again on HIGH and when it's hot pour it into the still-hot pasta and stir the pasta oil/sauce mix to get the sauce all over it - add the grated cheese now and do it slowly, tossing the pasta constantly - CONSTANTLY IS THE WATCH-WORD HERE! Before serving, add the shellfish in their shells to the pasta . The whole time for this should be less than five minutes once the pasta's done . If you wait too long, things will get cold - but you'll have a little help from the cayenne pepper to make it 'feel' hot for a long time . Psychosomatic . Got a great recipe for garlic bread too - Your choice of bread - but it's best if it's only partially sliced and in the shape of a loaf yet that you can fan open where it's not fully cut through yet . Take - in the proportions as stated here - 50% real salted butter and 50% mayonnaise . DO NOT USE SALAD DRESSING - use real mayonnaise . Gently fold and fold and fold this mixture until it's completely mixed and there are no separated streaks of color in it . To this folded mixture, add (either) some fresh garlic that is smashed, diced and almost pureed to it or some garlic POWDER not garlic SALT! and some parsley flakes and a dash of oregano . Do not use both garlic and garlic powder . You'll be sorry . Fold, fold and fold again for a while . It's best if this mixture can sit overnight - but it's very good prepared at the same time you're gonna eat it too . Spread this mixture in between the leaves of the bread slices and either bake at 3 . 5 x human body temperature or microwave it in the loaf form to melt the butter into the bread . You don't have to actually brown the bread - but melting the ingredients inside the loaf is critically important . This recipe is endorsed by: The SurferJoe's Dynamic Recipe Cotillion, In SurferJoe's home state of California USDA, Patent-Pending, Registered Trademark	SurferJoe46 (51)
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