Thai-Style Spicy Mussels

July 19, 2014 by  
Filed under Summer Meal

Last week was “classic” mussels, let’s mix it up with a not-so-classic Thai style –  a little One Night in Bangkok after your April in Paris.  A little sweet, a little spicy - coconut milk, pineapple, fresh ginger, lime and hot hot serrano peppers – what’s not to love….


Sauté chopped shallot, fresh ginger and serrano peppers in a bit of oil in a big pot or dutch oven.  Add one can coconut milk and the juice from a can of pineapple chunks.  Chop up the chunks a bit and add to the pot.  Add zest of a couple limes.  De-beard and steam mussels in your broth of awesomeness until just opened.  Turn it all into a dish (or serve in the dutch oven, as above) and garnish with chopped cilantro.

p.s. you can see the “classic” mussels from last week’s post in the background – we did a 2fer


Classic Steamed Mussels with Buttered Crusty Bread

July 11, 2014 by  
Filed under Summer Meal

This one’s easy as all get-out (well, mostly) and a real crowd pleaser.   The ‘mostly’ refers to de-bearding the mussels which can take some time. Otherwise a snap.  


In a pot or dutch oven, lightly sauté chopped shallot and garlic in a nice pour of olive oil and a good knob of butter.  De-beard your mussels while this cooks for a bit over low heat – no browning.  Then a good pour of white wine and a handful of seeded chopped plum tomatoes.   You could also add cream now, which is traditional.  I skipped to keep it a touch lighter, we didn’t miss it.  Mussels in – steam until just opened.  Turn the whole thing into a bowl and garnish with a good throw of chopped parsley.  



Serve with a nice crusty bread slathered with some good European butter. And bring an extra bowl to the table for the shells.   

Shrimp and Crab Enchiladas

June 21, 2014 by  
Filed under Dinner party, Summer Meal

A great addition to Taco Night — soft corn tortillas stuffed with shrimp, lump crabmeat and melted spicy jack cheese, all topped with red and green chili sauce …


Toss shrimp with some olive oil, garlic powder, salt, pepper and a touch of cumin.  Sauté briefly on high heat, cool and chop.  Add equal part crab meat, then some shredded pepper jack cheese and a bit of mayo to bind it all together.  Stuff into corn tortillas and roll.  Line up in pan, top with chili sauce and some more shredded cheese. Into a 375º oven until cheese is melted and bubbling, maybe 15 mins or so.   

Ready for the oven:


Dig on in …