C4 - Wednesday, June 1, 1983 - North Shore News MORE ON FISH Make your mussels work ALL THAT FISH fuss didn’t leave me room to tell you about the mussels, or the black cod, for that matter. It was the first time I'd cooked mussels, actually, and I must say I enjoyed both the pro- cess and the result. They weren't as good as- some I've had in restaurants, especially Italian-style, but they were good enough that I would lke to try them again. They aren't difficult to clean, except that the little black “beard” must be tackl- ed with a paring-knife. For the rest, they are just dumped into a bowlful of cold water and scrubbed in- dividually, which gives one a chance to make sure they” are ali tightly closed. The open ones must be discarded (I had to sacrifice half a dozen from my five bucks’ worth) and then the actual cooking takes about ten minutes all told. I used the classic “Mariniere” recipe, according to which the mussels are sort of poached in seasoned wine, so: the kitchen ranger by Eleanor Godley For 4 dozen mussels, -you will need: 2 green onions, minced 1 Tbspn. margarine (15mL) 1 cup white wine (on the dry side) (250mL) 2-3 Tbspns. chopped parsley (30-45mL) 1 bay leaf Fresh grindings of black pepper and you saute the onions in the margarine, and then add the wine and seasonings and let it simmer for about 10 minutes, to reduce the volume and increase the flavour. I used my electric frying- pan, because of the lid -- one puts the mussels into the wine mixture then covers them so that they steam open. You're supposed to shake the pan a lot, too. You can thicken’ the sauce, after the mussels have been lifted out, but I used it just as it was, dipping each mussel in it and sopping up later with a piece of bread. Mussels are so good for you, you can't afford to waste any part of them. As for the cod-fish, it’s our traditional “Hockey Night in Canada” dinner. This one, a couple of weeks ago, was mercifully the last one for a while --I mean, this is June, man. After rinsing the fish under the cold tap, I line the electric-frying pan or an oven-dish with foil (purely to facilitate the cleaning-up), lay the fish on it and pour enough milk on to give about an inch (2.5cm) in depth. Put the lid on, turn the heat to 250F(120C), and put a potful of potatoes on to boil at the same time. When the cod flakes, off with the heat, and on to the plates, along with a few plain boiled potatoes. Lots of butter with the latter, and that’s it. What a meal. Keep Canada ~ Beautiful Pick-a- fruit cobbler The winner of our recipe contest this. week is Kathy Rysiew with her recipe for Pick-a-Fruit Cobbler. Ms. Rysiew wins a voucher for $10.00 worth of meat of her choice from NORTH SHORE QUALITY MEATS, 1406 Lonsdale Avenue, North Vancouver, B.C., or LYNN VALLEY MEATS, 1243 Ross Road, North Vancouver, B.C. You could be our next winner. Send you favorite recipe to the North Shore News Recipe Contest, 202- ATTENTION 1139 Lonsdale Avenue, North Vancouver, B.C. V7M 2H4. Be sure to include your telephone number. PICK-A-FRUIT COBBLER Body: mix in a saucepan: 1 tbsp. cornstarch ‘% cup brown sugar ‘A cup water Add to saucepan, cook and str until mixture thickens: 2 “basic” (your choice) fruit i cup “tangy” (your choice) fruit Add and stir:. 1 tbsp. butter 1 tbsp. lemon juice Pour into a large giass pie dish. Topping: Sift together: i cup flour ‘4 cup sugar 1'4 baking powder ‘A tsp. salt Add and blend: ‘a cup milk ve Cup butter (soft) Pour over fruit Then VITAMIN USERS! We've got good news for you! At last there is ONE store where you'll find EVERYTHING Quality vitamins, our natural looking for, cosmetics, the purest natural foods - and all at consistent everyday low prices! You'll find it at all the Vitamin House. B-Complex 50 Jamleson's High Potencey B-Complex including ali 11 B vitamins Reg °8% > 329° 100 tabs Save $500 “your one stop nutrition shop!" The Vitamin House 1929 Lonsdale 980-5545 “Open Friday ‘til 9:00 p.m.” sprinkle 3 tbsp. sugar and % tsp. nutmeg or cinnamon on top. Bake at 350 degrees for 25-30 minutes. ALSO 2011 LONSDALE AVE., NORTH VAN. BUDGET CONSCIOUS PRICES ypet Sweet & Juicy CANTALOUPE WN 3 for *1°° Whoie WATERMELONS baported 2S‘ib. 5S5S