Mussels 4 Ways

Ahh, mussels. It’s hard to describe precisely why I like these crusty, salty bivalves. Once in a while I get a little piece of shell as I’m eating, and I think to myself: why do I do this? Simply speaking: mussels are delicious. Labor-intensive, yes. Delicate and high maintenance, a little. Dirty and fishy, often enough. So what’s the big deal? Again, mussels are delicious – and good for you to boot. Plus, making mussels (avec le bouillon) is an art form that I have a lot of respect for – the art of broth-making.

There’s something salivating about a big pot of mussels on the table, filled with dark shells submerged in a broth that smells something of butter and wine. Furthermore, mussels are one of those magical foods that become heavenly when cooked with/in alcohol. The catch? You have to take care when making them, or at least pay some attention. I used to buy the poor creatures alive, keep them padded with damp paper towels in my fridge for 24 hours while I got my act together to go ahead and steam them for dinner. A quarter of the little guys would die as I was trying to de-beard them between the sink and the hot stove. I’ll agree, that’s way to much work… My solution? The seafood section at the grocery store is huge, have you checked it out? There’s all sorts of stuff there, including — mussels, in the shell, beautiful and ready to go. I buy a huge, flash-frozen batch for around $9.00 and keep it in the freezer until I’m ready. The best part? No defrosting, you get to concentrate on the broth and as soon as that’s ready you crank up the heat, add frozen mussels, and five minutes later (less, really) you’re ready to dig in.

Mussels seem like a poor man’s food but when you’re eating the poached and pinkened sea creatures between pieces of a baguette and some roasted garlic, it’s close to heaven 😉 My advice is to make mussels in any form — and experiment a little with your favorite seafood spices and sauces. Get the mussels frozen and save them in your freezer for a rainy day. I’ve been playing around with mussel recipes and these particular 4 I made up from looking over the various versions in existence (and my own taste and favorite ingredients). Below are what I think are the best ways to serve these sweet & salty little things. As always, when making a big pot of mussels, remember to serve them in bowls with big spoons; and other than the mussels + steaming broth, all you really need is a lot of bread and, oh yeah, napkins.

My star ingredient? The onion family. In every one of these mussel recipes, one of the onion family is used; and thank god it’s a big family. Cooking the onions/garlic is how this dish begins and the finished product would not taste the same without this aromatic group of ingredients. The super hero ingredient? Vegetable bullion allows you to make broth with some hot water in seconds, and it can sit in your spice drawer until needed for months. Just be aware it packs a salty taste. But broth is what makes mussels such a sensational dish, so be sure NOT to water down the both any more than is needed, or maybe just water it down with wine instead 😀

Mussels – 4 Ways (!)

(1) American – Beer Mussels with Bacon, Red Beans, Roasted Garlic, & Fresh Thyme

2 lbs. frozen mussels

Broth: 1 bottle (light) beer, 5 pieces of bacon, 5 shallots (sliced), 3 Tbs. butter, 3 cups vegetable broth, 1 can kidney beans (drained & rinsed),

Season with: fresh Thyme (minced)

Serve with: whole wheat baguette (sliced), 4 heads of garlic (roasted), & aged Parmesan (shredded)

(1) To roast garlic: preheat the oven to 190 degrees Celsius (375 Fahrenheit). Cut the top off 4 heads of garlic with a serrated knife. Season lightly with oil, salt, & pepper and wrap tightly in foil. Bake for 60-65 minutes until cloves are golden and sweet. Let cool and remove from foil before serving. (2) Melt butter in a large pot over medium-high heat. When hot, add shallots and cook about 3-4 minutes, stirring occasionally. (3) Add bacon sliced and cook until fat had rendered and the pieces have browned slightly, 4-5 minutes more. Remove bacon from pot and chop (or chop in the pot with a pair of scissors). (4) Return bacon to the pot. Add broth, beans, and a Tablespoon of fresh Thyme. Bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and beer. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with salt, pepper, and fresh Thyme. Serve immediately in bowls accompanied by bread, roasted garlic, & cheese.

Serves 4

(2) Asian – Spicy Mussels with Saki, Thai Chilies, Mushrooms, & Sesame Seeds

2 lbs. frozen mussels

Broth: 1 cup saki, 1 bunch green onions (sliced), 3 Tbs. butter, 2 cups mushrooms (sliced), 1 small can bamboo shoots (drained & rinsed), 1 small can water chestnuts (drained, rinsed, & sliced), 3 cups vegetable broth, 2 Thai chilies (sliced), 1 piece fresh ginger (peeled & sliced), 1/2 Tbs. soy sauce.

Season with: sesame seeds (toasted) & chili flakes

Serve with: garlic bread or steamed rice

(1) Melt butter in a large pot over medium-high heat. When hot, add green onions and cook about 3-4 minutes, stirring occasionally. (2) Add mushrooms and 1/2 Tbs. sesame seeds, stirring occasionally until slightly browned.  (3) Add ginger, bamboo shoots, and Thai chilies, stirring often until fragrant, another 5-6 minutes. (4) Add the broth, soy sauce, and water chestnuts. Bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and saki. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with salt, chili flakes, and sesame seeds. Serve immediately in bowls accompanied by rice and/or bread.

Serves 4

(3) French – Provencal Mussels with White Wine, White Beans, Dill, & Fresh Tomatoes

2 lbs. frozen mussels

Broth: 1 cup white wine, 2 red onions (sliced), 3 Tbs. butter, 2 tomatoes (chopped), 1 can white beans (drained & rinsed), 1 celery stalk (sliced), 3 cups vegetable broth, 1 can artichoke hearts (drained, rinsed & chopped), 1 Tbs. dried Dill, 2 garlic cloves (sliced).

Season with: sea salt, cracked pepper, & lemon juice

Serve with: buttered bread & dollops of Greek yogurt

(1) Melt butter in a large pot over medium-high heat. When hot, add red onions, celery, and garlic. Cook about 3-4 minutes until softened, stirring occasionally. (2)  Add tomato, dried dill, and artichoke hearts, stirring often until fragrant, another 5 minutes. (4) Add the broth, and white beans. Bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and white wine. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with salt, pepper, and lemon juice. Serve immediately accompanied with buttered bread & dollops of Greek yogurt 🙂

Serves 4

(4) Indian – Curry Mussels with Chickpeas, Red Wine, Leeks, & Cashews

2 lbs. frozen mussels

Broth: 1 cup red wine (sub Indian beer), 1 bunch leeks (washed & sliced), 3 Tbs. butter, 2 celery stalks (chopped), 2 carrots (peeled & chopped), 3 Tbs. curry powder (any), 1 can chickpeas (drained & rinsed), 3 cups vegetable broth, 1/2 cup cashews (salted), 1/2 cup milk (or cream), 3 garlic cloves (sliced).

Season with: roasted paprika & fresh cilantro (minced)

Serve with: garlic naan & seared veggies

(1) Melt butter in a large pot over medium-high heat. When hot, add leeks, celery, carrot, and garlic. Cook about 10-12 minutes until softened, stirring occasionally. (2)  Add cashews, curry powder, and chickpeas, stirring often until fragrant, another 5 minutes. (4) Add the broth and bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and red wine. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with milk (adding more if needed), salt, roasted paprika, and fresh cilantro. Serve immediately accompanied with buttered naan or seared veggies of your choice.

Serves 4

My “trick,” if you will, is that I only add the wine/saki/beer to the pot of broth when I throw the mussels in, that way the little critters basically poach in alcohol, versus it just burning off in all the boiling… Steaming hot and wreaking of herbs and butter, it’s hard not to get a little messy devouring dishes like these 😛

My question: what is your all-time favorite seafood dish to eat ? – something you wouldn’t make for yourself, but might treat yourself to? Mine would still have to be lobster tail, mmm… 🙂

9.4.13

Crazy for Couscous

…much like Cocoa puffs, only better 😉 Now, I know that I have been on a shpeal about grains this week, but I’ve decided to post another (grain) side dish I made today and had for lunch, in addition to dinner 🙂 So to begin with, everyone knows about couscous, it’s light, fluffy, and cooks in like two minutes.

Usually when I’m eating couscous somewhere, it’s ingredients include spicy or rich flavors, but what about the sweeter flavors? That could be just me, always wanting a little more sugar in everything, but the initial thought that came to my mind after my first two bites were: well, that’s  a new taste. This is to say, I think I’ve created a recipe that is new, unique, and entirely of my own imagination. Initially, I wanted to call it Omega 3 Couscous after I realized just how many of these wonderful fatty acids were included among the ingredients, but I decided to pick a more appropriate title that reflected some of these tasty elements 😉

After some contemplation, I assembled the couscous using some of the remaining ingredients in the kitchen, which are dwindling rapidly in the midst of us moving; these remaining ingredients included: flax seeds, apricot paste, and poppy seeds. Ha. I made an apricot reduction with the paste & some chicken broth; this I only added in minute amounts to the couscous, so I left it out of this recipe (it has plenty of natural sugars anyway:) but everything else came in handy.

Flax seeds are typically sold in large bags that are ready to eat (the blue flowers are what this plant looks like in bloom) but the ingredient itself is usually used in baking. The Romans snacked on flax seeds like they were trail mix, so I wouldn’t hold yourself back in you like taste, as even 2 cups would probably be just as delicious if you wanted to maximize on some of these health benefits. Other than that, I think the best ingredient was the fresh avocados which I added right before serving in a tablespoon of lemon juice to ensure they didn’t brown. Despite some gloomy predictions, the Avocado stayed green and delicious for quite some time following this, and it’d probably be green now, except that we ate all the couscous already 🙂

And I present 🙂

Roasted Garlic & Avocado Couscous w/Greens Onions & Dried Currants

Ingredients

1 package whole wheat couscous

2 Tbs. butter

1 1/2 cups dried currants (or golden raisins)

1 bunch green onions, chopped

2 ripe avocados

3 Tbs. roasted garlic, chopped (or 1 raw clove, minced)

2 Tbs. rice vinegar

3 Tbs. lemon juice

1 Tbs. olive oil

1 Tbs. poppy seeds

2/3 cup flax seeds (optional)

Sea salt & cracked pepper

(1) Cook couscous according to package instructions (if available, add 1/2 broth for whatever water the instructions call for if you want the give the couscous a slightly richer flavor 🙂 Remove from heat and add the butter, let stand covered for 5 minutes (2) Peel, pit, and dice both Avocados, combining with 1 Tbs. lemon juice, and set aside. Add all the remaining ingredients and mix well, adding vinegar, salt, & pepper at the end to taste. (3) Right before serving, warm the couscous just slightly over low if it has cooled. Add the avocado with the lemon juice before mixing. Serve immediately.

Serves 4

Despite prior apprehensions, I was very glad to have gone with my whims and thrown this little dish together. It’s definitely the best couscous I’ve had and I’m happy to have finally satisfied my Avocado craving 🙂

And my question, What was the best-tasting dish you’ve ever been inspired to create?

1.31.11

Dinner with Friends

Yesterday evening I was given the pleasure of cooking in a much more spacious and well-equipped kitchen than my own; this event was organized by myself and my good friend Kim, whose good taste and refined cooking skills made me feel all the confidence in the world to make a meal alongside her :~)

The recipes I have included in today’s post consist of the dinner the 2 of us made and served last night. I am particularly proud of the Quinoa side dish, which I actually dreamt up in my sleep two nights before 😉 But what can I say? It looked so tasty in the dream, I thought I’d obey the cravings of my subconscious.

As for the stuffed chicken recipe, I highly recommend it to everyone as it is very worth all the preparation and work 😉 But what would any meal be without the sauce? This white wine sauce is a version I came up with after looking over some of the variations in existence. My recommendations: Add double the wine (hey, it’s wine sauce), double the cracked pepper, and double the herbs. Why not? When the time of dinnertime pressure arrived, all I had to do was mix up some flour and water and stir it into the sauce boiling on the stove and it thickened it up in minutes. Ah, if only everything was this easy!

Overall, I am very happy to have made another dish that involved my most favorite of all foods…prosciutto. God bless Prosciutto and god bless Kim and Val for letting me trash their kitchen. Let’s do it again some time!

What follows is the Menu for Dinner at Kim’s:

Prosciutto & Fontina Stuffed Chicken Breasts with White Wine Mushroom Sauce

Ingredients (for chicken breasts)

6-7 oz Fontina cheese, shredded

1/4 lb. sliced Prosciutto

1 bunch fresh Thyme, chopped

cooking twine

4-5 (6 0z) chicken breasts

(for white wine sauce)

1 1/2 cups white wine (dry, like a Pinot)

1 can chicken broth

5 Tbs. butter

1/4 cup Shallots, minced

1 lb. mushrooms, chopped (any kind)

1/4 cup fresh Parsley, finely chopped

4 garlic cloves, minced

3 Tbs. all-purpose flour

sea salt & cracked pepper

(1) Combine all of the shredded cheese, Thyme, and prosciutto in a bowl, making sure to cut the prosciutto into smaller pieces so the mixture blends well. (2) Wash and trim the chicken breasts and, using a paring knife, cut a horizontal slit through the thickest part of the breasts and widen the pocket with your fingers, being careful not to cut or tear the pocket all the way through. (3) Stuff the pocket with as much of the cheese & prosciutto mixture as it will fit and press tightly to seal it closed; using a couple of pieces of cooking twine cut into 5-inch strings, tie the chicken breasts tightly enough to ensure the pocket remains sealed during cooking. (4) In a medium saucepan, cook the shallots and garlic over medium heat until soft and fragrant, 2-4 minutes; add the chicken broth, wine, & mushrooms, and allow the mixture to cook until mushrooms have softened, about 6-8 minutes. (5) Coat a large skillet with olive oil and heat over medium-high; cook the chicken breasts in the skillet, turning every so often until all sides are browned and the chicken is cooked through, 12-15 minutes. (6) In a small bowl, mix the flour and 1/2 cup warm water with a fork until well blended and stir into the sauce. Add the fresh Parsley, butter and any extra wine if needed and let the sauce cook until thickened, 3-5 minutes. Season with salt & pepper. (7) Cut and remove all the cooking twine from the cooked chicken breasts. Serve chicken covered with the white wine sauce, garnishing with parsley 🙂

Sautéed Brussels Sprouts with Caramelized Shallots

Ingredients

1 lb. brussels sprouts                                              and…

2 Tbs. olive oil

1 1/2 cups shallots, coarsely chopped

3 Tbs. sugar

4 Tbs. red wine vinegar

5 Tbs. butter

sea salt & cracked pepper

(1) Preheat the oven to 400 degrees. In an oven-proof skillet, heat the butter over medium-high heat until melted and add the chopped shallots. Let the mixture cook until the shallots brown, about 10 minutes. (2) Add the vinegar and some salt & pepper and put the entire skillet on the top rack of the oven and let cook until the vinegar is reduced and the shallots are caramelized and semi-crunchy, 10 minutes. Remove skillet from the oven, cover and keep warm on the stove until ready to use. (3) Wash and dry the Brussels sprouts, cutting off the ends before cutting each brussels sprout in half. When ready, reheat the skillet over medium heat and add the Brussels sprouts and olive oil, stirring until the caramelized shallots are mixed evenly and cooking the entire mixture until the veggies are soft, 6-8 minutes. (4) Season with salt & pepper and serve immediately.

Quinoa with Roasted Garlic, Pine Nuts, Currants, & fresh Parsley

Ingredients

4 heads of garlic

16 0z uncooked Quinoa

1 package pine nuts

1 cup dried Currants

1 bunch fresh Parsley, chopped

sea salt & cracked pepper

(1) Preheat the oven to 350 degrees. Using a serrated knife, cut the tops off the heads of garlic and wrap each one individually in foil, sprinkling with olive oil, salt, & pepper before enclosing tightly. Bake all of the heads of garlic in the oven until the cloves are golden and the garlic is tender when squeezed, about 1 hour (this you should be able to smell). Remove from the foil and let the garlic cool. (2) Cook the Quinoa according to package instructions (usually, 1 1/3 cup of water for every 1 cup quinoa); this should take 12-14 minutes depending. After the grains have absorbed all the water, cover and remove the quinoa from heat. (3) When the garlic has cooled enough, gently squeeze all the roasted cloves out and separate all the garlic cloves from the skins, coarsely chopping. Lick your fingers afterwards }:) (4) Add the dried currants, pine nuts, fresh Parsley, and chopped roasted garlic to the cooked quinoa, stirring until well blended. Reheat mixture over low on the stove if needed and serve warm garnished with parsley, salt, and pepper.

Serves 4

Well…I hope this is not too lengthy of an explanation, but this is all we had for dinner! I just love cooking with friends, definitely could not have done it without help 🙂 and they were nice enough to send the leftovers home with me so, guess what’s for dinner tonight!?

01.12.10