Mussels in Creamy Butter and Garlic

Mussels in Creamy Butter and Garlic 

2 bags fresh mussels (organic if possible)

1 ½ - 2 sticks unsalted butter, at room temperature

6-8 cloves garlic, minced

2-3 tablespoons chopped chive, minced

Sea salt

Freshly ground black pepper

Red pepper flakes

¾ cup dry white wine

Clean and de-beard the mussels in cold running water. Make sure all the mussels are firmly closed. If any remain open, give them a firm tap. If they close you can cook them. If they stay open, discard them. Also discard any mussels that are broken, for food safety.

In a small bowl, add the softened butter, garlic, chive, salt, pepper and red pepper flakes.  Fold to mix into a smooth creamy consistency.

In a large deep pan, add the mussels and cook covered on high heat about 5 minutes, or until they have opened. Add the wine and ½ of the butter mixture; mix well and cover and cook for 2-3 minutes. Remove lid and discard any mussels that have not opened.

Quickly transfer the mussels in a serving bowl, add the remaining butter mixture on top and serve. Crusty bread is delicious to dip in the sauce.

 

Garlic

Mussels in butter and garlic sauce are absolutely French. In North Africa, my mom would make this dish on a Friday nights, when we could not have meat.  Although not my favorite, she also made this same sauce with escargot.  This sauce is bursting with flavor with the slightly sweetness of butter, the fragrant garlic, and notes of dry white wine.  A simple dish, c’est magnifique!!!

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Italian Skillet Potatoes with Onion and Tomatoes

Skillet Potatoes with Onions and Tomatoes

4 tablespoons extra virgin olive oil, divided                                             

1 large red onion, thinly sliced

20 yellow and red grape tomatoes, cut in half, lengthwise

3 cloves garlic, minced

½ teaspoon dried oregano

1 teaspoon kosher salt         

Freshly ground black pepper

Pinch red pepper flakes                    
1 pound mini multi-colored potatoes, sliced 1/4 inch thin
½ bunch fresh Italian parsley, roughly chopped

Heat a large skillet over medium-low heat. Add 2 tablespoons of oil. Add onion; sauté until golden, 10-15 min. Add the tomatoes, garlic, oregano, salt and pepper, and red pepper flakes. Cook about 5 minutes.  Remove tomato onion mixture and set aside in a small bowl.  

Add additional oil to skillet, when hot; add half of potato slices to the same skillet.  Top them with even layer of tomato and onions mixture.  Top with remaining potato slices. Cook potatoes until golden brown, about 15 min. Turn the potatoes over onto a plate larger than the skillet. Flip back on the skillet, pressing down on them with a spatula.

Cook the underside until golden brown and potatoes are tender throughout, about another 15 min. Slide from the pan onto a serving platter. Serve warm, top with fresh parsley.

 

For an unbelievable finish, drizzle some aged balsamic on top, and then wait for your own reaction!!!!

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Stuffed Olives with Sharp Provolone

Stuffed Olives with Sharp Provolone

Stuffed olives are a great appetizer and a great snack.  I purchase large green olives cut the bottoms in an "X", and the tops with off to make enough room to add the small pieces of Provolone. I add a little oil and refrigerate them.  To serve them, it's important to bring them to room temperature.

Olives can be stuffed with many other ingredients such as Gorgonzola, Feta, roasted garlic, cooked sausage.  Try your favorite ingredients!

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Cooking classes at Whole Food Market in Annapolis Md

Join me on September 26th and October 17th as I begin teaching cooking classes at the Annapolis, Maryland Whole Foods Market.


If you’ve never attended a cooking class, now is the time, as they have never been more popular or more diverse. A recreational cooking class will allow you to try new cuisines and learn new cooking skills. We will learn to create and taste great dishes. I will also provide you with printed copies of all recipes we make.

for directions please go to: http://www.wholefoodsmarket.com/stores/Annapolis

Look forward to seeing you!

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