I have three theories - I should have used a dough that reliably produces a thin crust since my recipe usually puffs up a bunch; I shouldn't have topped it with so much sauce and sausage; I should have let the first side cook longer before I flipped it over. We'll see. For now, it's back to my tried and true method for making pizza in the oven, despite the heat.
I used Sixpoint Gorilla Warfare, a rich stout, to cook the mussels. I sauteed garlic scapes and another handful of carrot greens in olive oil, then added mussels and half a pint of beer, and let it cook, covered, until the mussels opened.
I had been craving mussels all week, but it was a bit disappointing. The garlic scapes weren't potent enough to lend the dish a garlicky aroma like I hoped, the wilted carrot greens weren't much to taste, and the stout gave the mussels a slightly bitter taste. I should have known that a mild lager or white wine works better for mussels. It wasn't a total disaster, like the failed grilled pizza, but it wasn't the rich warm broth of mussels that I had hoped for.
But that's how it goes with cooking. You experiment, and you learn from your mistakes. And post them on the Internet for others to learn from as well.
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