Vietnamese Mussels

I am a very big fan of mussels; and, fortunately, the bivalves can be found on menus at many restaurants. The prevalence of mussel dishes takes on interesting dimensions when they are found on the menus of different ethnic restaurants and, to a somewhat lesser degree, when they are found on the menus of American cuisine restaurants who are dabbling in ethnic cuisine.  Really, if you want to see how a mussels are used in Italian cuisine (for example), the best thing in my humble opinion is to order the dish at an Italian restaurant.  Likewise, if you are like me and really looking to go outside the box, you would be perusing the menu at a Vietnamese restaurant to see if there are any mussel dishes.

The thing about eating mussels at restaurants is that most mussel dishes are overpriced. There are two reasons for this reality.  First, mussels have been relatively popular in recent years. Second, mussels are perhaps the most difficult shellfish to deal with. They tend to die very quickly.  While working as a cook at a crab house, one of my initial prep tasks was to go through the bags of mussels and discard the bad ones. Oftentimes, I would discard a quarter of a bag.  In other words, supply and demand.

However, one can buy a one or two pound bag (which would be upward of $7.00 for a bag), grab a few ingredients lying around the kitchen, and make a mussel dish that could sell for $12.00 to $15.00 at a restaurant. That is what I did in this case, after finding a recipe for Vietnamese Mussels. The recipe requires only a few ingredients, such as a carrot, scallions, a lime, fish sauce and sugar.  The end result is a great appetizer.

VIETNAMESE MUSSELS

Recipe adapted from PEIMussel.com

Serves 2

Ingredients:

2 pounds of fresh mussels

1 carrot, peeled and grated

1 lime, zested and juiced

1/2 cup of water

4 teaspoons of fish sauce

1 tablespoon white sugar
1 bunch of scallions, green parts sliced

Directions:

1. Prepare the mussels.  Rinse the mussels under tap water.  Tap any mussels that are open and throw away any mussels that do not close after being tapped and rinsed.  Set aside.

2.  Prepare the steaming liquid.   In a large pot over medium-high heat, combine the carrot, lime zest and lime juice, water, sugar and fish sauce.  Bring to a boil.  

3.  Steam the mussels.  Add the mussels and cover with a lid.  Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 5 to 6 minutes.  Remove from heat and let sit covered for about a minute.  Discard any mussels that do not open.

4.  Plate the dish.  Plate the mussels, pour any of the liquid form the pot over the mussels, and garnish with the scallion greens. 

ENJOY!

Thisri Kooman (Mussels in Coconut-Chile Sauce)

I have wanted to make a mussel curry for a long time ... a very long time.  Getting the mussels is usually not a problem, because they are now available in many grocery stores.  The challenge usually is making sure you have a good bag of mussels, because the shellfish has a short shelf life.  I can remember the days when I worked at a seafood restaurant having to pick out dead mussels form the bag at the start of the shift.  When purchasing a bag of mussels, you should make sure that the mussels are closed or, if they are open, tap them a couple of times to see if they close.  If they don't close and/or if there are a lot of mussels that are open, then I would pass on the bag and look for another one. 

For this recipe, I found a couple of bags of mussels at a local Asian grocery store.  However, I always try to look for the origin of the mussels.  That information is very important, because there can often be issues with the shellfish.  Just last month, mussels collected from around Puget Sound tested positive for opiods.  Last year, mussels from Maine were found to have a neurotoxin produced by phytoplankton.  The Asian grocery store had mussles from Maine and they were in generally good shape.  The only issue were the few limpids that were also in the bags of mussels.  I did not want the limpids; after all, the goal was to make a mussel curry. 

The next step is to find the recipe for a mussel curry. I found one for Thisri Kooman, which is mussels in a coconut chile sauce.  The thing about mussels -- and, really, about any shellfish -- is that they each have a unique flavor that you don't want to lose in the jumble of other ingredients.  The combination of coconut and chiles provides a good balance of sweet and heat that allows the flavor of the mussels to take center stage.  

This is a dish where I just pile them high and get right to eating.  The only downside to this recipe is that, by the time I finish the dish, I always want more.  Fortunately, this recipe is easy to make.  I just have to get back to the grocery store.

THISRI KOOMAN (MUSSELS IN COCONUT-CHILE SAUCE)

Recipe from Raghaven Iyer, 660 Curries (pg. 282) 

Serves 4

Ingredients:

5 pounds of mussels, in the shells

1 cup shredded fresh coconut or 

     1/2 cup shredded dried unsweetened coconut, reconstituted

1/2 up firmly packed fresh cilantro leaves and tender stems

1 teaspoon coarse kosher salt or sea salt

2 large cloves garlic

2 fresh green Thai, cayenne or serrano chiles, stems removed

Directions:

1.  Prepare the mussels.  Pile the mussels in a large bowl.  Quickly go through them and discard any broken or cracked shells.  Scrub each mussel (although the ones available at any supermarket are actually quite clean) and remove the beards (2 or 3 strands dangling from one end of the shell).  Tap the shell if it is slightly ajar.  If it closes shut, the mussel is alive and usable.  If it does not shut, discard it, since it means that this is dead.  Plunk the prepared mussels into a colander and give them a good rinse. 

2.  Prepare the puree.  Pour 1 cup of water into a blender and add the coconut, cilantro, salt, garlic and chiles.  Blend, scraping the inside the jar as needed to form a puree.

3.  Cook the mussels.  Bring 1 cup water to a boil in a large stockpot over high heat.  Add the mussels and cover the pot.  Cook, shaking the pot occasionally so they cook evenly, until they all open up, off-white meat, about 5 minutes.  Discard any mussels that remain shut.

4.  Continue the dish.  Add the pureed mixture to the stockpot and stir into the mussel-flavored broth, which will now turn green.  Ladle some of the broth over the mussels to baste them a bit as you cook, uncovered, until the broth has warmed up, 1 to 2 minutes.  Pour the mussel and broth into a large serving bowl and serve. 

ENJOY!

Around the World in 80 Dishes: Croatia

Slowly, but surely, I am making my way around the world with the goal of making a main course from 80 different countries (with four bonus meals made based upon the cuisines of peoples who do not have their own state).  The selection of countries is somewhat random, somewhat by opportunity.  My 29th challenge falls in the latter category.  I knew I would be making a seafood dish and I had it in my mind to make a brodetto, which is an Italian fish soup (also known as Cacciucco in Tuscany or even Bouillabaise in France).  As I was searching for a recipe online, I came across one for Brodet.  And that became my 29th challenge ... to make that dish, which is a main course from the country of Croatia.

Very briefly, an independent Croatian kingdom emerged in the 10th century A.D. The independence eventually faded when the country came under a personal union with Hungary.  While Croatia remained a separate state, it was effectively controlled from Budapest, and, the front lines in the wars against the Ottoman Empire.  When the Ottomans were driven back, Croatia became part of the Austro-Hungarian Empire.   After World War I ended, which saw the breakup of that empire, Croatia became part of the Kingdom of Yugoslavia.  It was united with other states or regions, including Slovenia, Serbia, Bosnia-Herzegovina and Macedonia. Croatia had a brief period of "independence" during World War II, when it was allied with Nazi Germany, but the country found itself back in a broader multi-ethnic state -- namely, Yugoslavia -- after that war.  Croatia remained part of Yugoslavia until it was able to obtain its independence in 1991.  Since that time, it has been known as the Republic of Croatia.

This history, as briefly recounted above, provides some insight into the culture and cuisine of Croatia.  As one could expect, the centuries under Austro-Hungarian rule would show through with German and Hungarian influences in some of the cuisine.  This influence is particularly pronounced in the cuisine of two of three regions of Croatia.  These regions are Slavonia, which consists of the North and East of the country, as well as central Croatia, which includes the capital of Zagreb.  The food features ingredients such as black pepper, paprika and garlic, as well as dishes of smoked meats, breaded meats, goulash and stuffed cabbage grace the plates here.

And, then there is the third region.  It is the coastal region, stretching from the Istrian peninsula down all the way down the coast.  This region is known as Istria and Dalmatia.  The coastline lies on the opposite side of the Adriatic sea from Italy.  Thus, it seems only logical that the Croats would have their own version of a Brodetto.  From Porec to Dubrovnik, and everywhere in between (except for that small sliver of coastline that belongs to Bosnia-Herzegovina), there are ports and fishing villages where local fishermen could go out and return with a bounty that could end up in a fish stew.  Of course, the fishermen sell off all the good fish and keep the less desirable ones for the stew.  That fish stew would become my personal culinary challenge. 

MAIN COURSE

This challenge represents an instance where I am making a dish that represents the cuisine of one country, even though I know that there are similar dishes in other countries.  Indeed, there are some similarities between a Croatian Brodet and an Italian Brodetto.  The similarities lie in the use of garlic onions and tomatoes in the base.  There are also differences.  A Brodet uses additional vegetables, such as leeks, and red wine vinegar which is not usually used in a Brodetto.  (The cook probably drinks the wine as he makes the Brodetto, as I often do when I make the dish). 

This Brodet is a little more luxurious than one would probably find being made by local fishermen at a Croatian fishing town.  I used monkfish, black grouper and halibut.  Each fish contributed to the dish, whether by texture (monkfish) or taste (grouper and halibut).  I also used some medium sized shrimp (about 21 to 26 count) and some mussels.  As for the wine, I could not locate any Croatian red wine, so I went with a wine from an Italian province across the water ... a Montepulciano d'Abruzzo (which is a wine I have used to make an Abruzzese Brodetto).

The recipe I used is from Arousing Appetites, which also recommended serving polenta with the Brodet.  A polenta was made for this dish, although it is not in the picture.  

BRODET

Recipe adapted from Arousing Appetites
Serves 6-8

Ingredients (for the brodet):

2/3 cup olive oil

1 heaping handful of fresh parsley (about 1 cup when chopped)

1 lemon juiced

15 cloves garlic, minced

1 pound of monkfish (or similar denser, firmer, meatier fish)

1 pound of grouper (or similar flavorful, flaky fish)

1 pound of halibut

1/2 pound of raw, medium size shrimp (21-26 count)

1/2 pound of mussels, washed

2 onions, chopped

2 small leeks, the white and green stalk parts halved and thinly sliced

2-3 fresh tomatoes, peeled and diced

2-3 tablespoons tomato paste

1 cup of red wine

1 teaspoon of dried red pepper flakes

1 tablespoon of red wine vinegar

2 bay leaves

3 stalks fresh rosemary, chopped

4 cups fish stock or water

Kosher salt

Freshly ground black pepper

Ingredients (for the polenta):

2 cups water

2 cups fish broth

1 teaspoon salt

1 cup polenta

2 tablespoons butter

1 cup grated Parmesan (optional)

Salt, to taste

Pepper, to taste

Directions:

1.  Marinate the fish.  In a food processor, combine the fresh parsley, 1/2 cup olive oil, 4 cloves of garlic and lemon juice together to create a thick and rich puree.  In a large bowl, rub the puree into the fish and shrimp and then let marinate for at least 1 hour.

2.  Begin making the polenta.  Add water, fish broth and salt in a sauce pot and bring it to a boil.  Add the polenta and whisk vigorously through the water.  Keep the pot on high heat as the water beings to re-boil.  Once the pot begins to boil again, turn the heat down to the lowest possible simmer setting.  Simmer the polenta for at least 45 minutes, whisking and [ the polenta around as frequently as every 2 to 3 minutes.  

3.  Begin to make the Brodet.  After about 15 minutes of cooking the polenta, bring a soup pot with the remaining oil over high heat.  Once the oil is hot, add the onion and remaining minced garlic.  Saute for five minutes.  Add the leeks and saute for another 2 minutes.  As the leek and onion become gradually softer, add the tomatoes and tomato paste and mix vigorously.  Reduce the heat to medium high and cook for another 2 minutes.  Once everything is mixed well and the tomatoes have softened, add the red wine, red wine vinegar and red pepper flakes.  

4.  Add the fish.  Layer the fish on top of the vegetables in the soup pot.  Once all the fish is in, add the fish stock, bay leaves and rosemary into the pot.  Keep the soup pot uncovered and cook on high heat for 15 minutes, but do not stir the pot.  If you need to jostle the ingredients around, pick up the soup pot by the handles and give it a bit of a shake.  Add more fish stock or water as needed to keep the fish submerged in case of evaporation.  

5.  Add the shellfish.  After about 15 minutes, place the shrimp and mussels on top of all other ingredients and submerge in the broth.  Cover the soup pot and cook for about 3 to 5 minutes to help cook the shellfish. After 5 minutes, remove the brodet from the heat and set aside for a moment.

6.  Finish the dish.  Take the polenta off the heat and add 2 tablespoons of butter.  As the butter melts and the polenta becomes creamy, finish by adding the cheese to the polenta and whisking it through until the cheese melts.  Serve the brodet with a side of polenta. 

*          *          *

Having made Cacciucco and Brodetto, I have to admit that I was not expecting to have a different culinary experience with the Brodet.  However, the Brodet did have its own flavor and taste.  The use of the wine and the vinegar definitely gave the broth a more acidic taste that a Brodetto.  Also, the marination of the fish in the parsley, garlic, olive oil and lemon juice paste added another layer of flavors to the broth.

Overall, this was a very good dish.  The presentation was clearly lacking, but the taste made up for it.  With another challenge in the books, I can now look forward to the next one.  Given my last two challenges (this one and Italy) focused heavily on seafood, I might just tip the scales towards a challenge that involves something that walks on land, such as a cow, lamb or chicken.  Until next time ...

ENJOY!

Around the World in 80 Dishes: Italy

As I continue my personal culinary challenge, Around the World in 80 Dishes, I find myself in nearly the same situation as a few weeks ago.  Back then, my beautiful Angel bought a whole duck for me to cook; and, I decided that I would make Peking Duck.  After making that decision, and perusing the aisles of the local Asian grocery store, I realized that the Peking Duck could satisfy the challenge to make a main course for the country of China. 

Fast forward those few weeks to the days before Christmas Eve.  I had decided to make a Christmas Eve feast.  Drawing inspiration from the fact that the families of my beautiful Angel and myself originate in part from Italy, I decided to make the Feast of Seven Fishes, or, as it would be known in Italy, La Vigilia.  Seven courses, each made with a different fish or seafood.   As I prepared for this feast, which was the second largest cooking experience I have undertaken (the largest was my Guest Chef  Night experience), I decided that this would satisfy my challenge to make a main course for the country of Italy.  

This challenge presented the same fundamental issue for me as that China challenge.  Like China, Italy has numerous regions, each with its own cuisine.  Each of those cuisines has its own history, influences, and character.  However, unlike my last challenge, I had decided that each course or dish of the Feast of Seven Fishes would come from a different region.  In the end, I had a dish from Friuli-Venezia-Guilia, Apulia, Umbria, Abruzzo, Calabria, Sardinia and Sicily.  And, as some of my challenges have involved multiple dishes, I have decided that all of the dishes would be part of this challenge.  Thus, while it may have been my second largest cooking experience, the challenge to cook a main course from Italy is the largest test of the Around in the World in 80 dishes.  All of the dishes made it into this post.  So, without further ado:

FIRST COURSE: APPETIZER

(FRIULI-VENEZIA-GIULIA)

The first course or appetizer begins in the region of Friuli-Venezia-Guilia, a very small region in northeastern Italy.   This region's history underlies its cuisine, with influences from Venice, with those of Austrian and Slavic cuisines.  Following northern Italian cuisine, polenta is a staple in this region, which is served along stewed meats, games and cheeses.  These meats and game include venison and rabbit.  They also include gulasch, which is a stew of beef and peppers (and, a great example of the Slavic influence upon the cuisine).  

Drawing from the shores around its capital, Trieste, I am starting with a recipe that brings together shrimp with the staple of polenta.  I digressed from the recipe by simply warming the polenta in the oven, then plating it with the shrimp and drizzling the mushrooms and sauce around the shrimp.  The result was a great start to the dinner.

POLENTA PASTICCIATA AL GAMBERI (POLENTA WITH SHRIMP)

Recipe from Culinaria Italia (pg. 19)
Serves 6-8

Ingredients:
Polenta
Butter
2 pounds of shrimp
1 handful of fresh mushrooms
1 clove of garlic, chopped finely
1 tablespoon chopped parsley
3/4 cup white wine
4 cups vegetable stock
Freshly ground pepper
Nutmeg

Directions:

1.  Prepare the polenta. Prepare the polenta to a soft consistency.  Cool and cut into slices and place them on a greased backing sheet so that the slices cover it completely, overlapping slightly.  Preheat the oven to 350 to 375 degrees Fahrenheit.

2.  Prepare the sauce.  Clean the mushrooms and chop finely.  Peel the shrimp and saute them in a little butter in the saucepan.  Add the mushrooms, garlic and parsley.  Pour some of the white wine and vegetable stock and bring to a boil.  Add the rest only if needed  Season with freshly ground pepper and nutmeg, and arrange on top of the polenta slices.  Bake for a few minutes in the preheated oven.

SECOND COURSE: APPETIZER

(APULIA)

The next course takes us all the way down the eastern coast of Italy to Apulia or Puglia.  The southeastern region has a coastline along the Adriatic and Ionian Seas, as well as the Gulf of Taranto.  This wide access to the sea allows for seafood to play an important role in the cuisine of the region, with fish, octopus, squid and even sea urchins gracing the dishes.

But it is the Gulf of Taranto that provides the oysters.  No feast would be complete without oysters.  While I love eating them raw, I found a recipe for broiling/roasting the oysters with just a few ingredients.  The recipe simply calls for breadcrumbs, parsley, oregano, lemon juice and olive oil.  It is just another case where simplicity breeds deliciousness.  For this course, I used salty hog oysters, which I think come from Maine.  These oysters serve as the centerpiece for the second course, Ostriche Arrosto.

OSTRICHE ARROSTO (BROILED OYSTERS)

Recipe from Culinaria Italia (pg. 373)
Serves 1

Ingredients (per person):

6 oysters

Chopped parsley

1 clove garlic, chopped

Breadcrumbs

Oregano

Lemon Juice

Olive Oil

Salt and pepper

Directions:

1.  Prepare the oysters.  Remove the upper shelves and place the lower halves containing the oyster meat on a wire rack.  Sprinkle the parsley and garlic evenly over the oysters, followed by the breadcrumbs and oregano, then drizzle 2-3 drops of lemon juice and a little olive oil.

2.  Roast the oysters.  Season with salt and pepper and broil for 15 minutes.

THIRD COURSE APPETIZER

(ABRUZZO)

The third appetizer takes us north along Italy's Adriatic coast to the region of Abruzzo.  That stretch of coastline, with ports such as like Pescara and Ortona, allows Abruzzo to have a very diverse seafood cuisine of various fish and shellfish, just like its southern neighbors.

The key to a dish from this region is to use one of its signature ingredients.  Two such ingredients come to mind: peperoncino and saffron.  Abbruzese cuisine is known for being spicy, with a liberal use of peppers.  Yet, it is croccus sativus, whose dried stems give us saffron, that truly interests me.  The flowers brought to this province more than 450 years ago by a priest name Santelli, and they grow on the Navelli Plain in the L'Aquila province.  While cultivated in Abruzzo, saffron is not a common ingredient in regional cuisine.  It finds its way into the cuisines of neighboring regions, such as Le Marche or Emilia-Romagna, where it provides its signature yellow color to dishes.

It is that yellow color that makes the broth of Cozze allo Zafferano stand out.  The broth is made from white wine and water, but the saffron gives it a bright yellow color.  In making this recipe, I did make one change: I left the mussels in their shell rather than taking off the top part of the shell.  This saved a lot of time and I think the whole shell provides a better presentation.  

COZZE ALLO ZAFFERANO (MUSSELS WITH SAFFRON)

Recipe from Food and Memories of Abruzzo (pg. 21)
Serves 4-6

Ingredients:

2 pounds of mussels, scrubbed and debearded

2 shallots, each quartered or 1 onion quartered

2 sprigs fresh Italian parsley

1 sprig fresh thyme

2 bay leaves

3/4 cup dry white wine

1/4 cup water

Freshly ground pepper to taste

1/2 teaspoon saffron

3 tablespoons extra virgin olive oil

Directions:

1.  Steam the mussels.  Place all of the ingredients in a large skillet . Cook over medium heat, shaking the skillet often, until the mussels open, 5 to 8 minutes.  Remove the open mussels and discard half of the shell.  Discard the mussels that have not opened.  Place the remaining half of with the mollusk on a serving plate.  Keep warm.

2.  Finish the dish.  With a slotted spoon remove the solids from the skillet and discard.  Strain the liquid through a towel into a small saucepan.  Bring the liquid to a boil and if there is more than 3/4 cup reduce it by boiling it.  Pour the liquid over the mussels and serve.  This dish can also be served chilled. 

FOURTH COURSE: SOUP

(UMBRIA)

Given the more than 4,700 miles of coastline, it would be easy to create seven dishes from Italian regions that border either the Adriatic or the Tyrhennian Seas.  After all, fifteen of the twenty Italian regions have some portion of their territory that touches the sea.  To make this a true challenge, I needed to make a dish from one of the five landlocked regions.  The region I chose is Umbria.

The dish is a play on a traditional Umbrian dish: Polpette in Umido or Meatballs in Broth.  The meatballs are traditionally made with pork from the renown Umbrian pigs.  Given pork is not on the menu for a Feast of Seven Fishes or La Vigilia feast, I decided to make fish meatballs.  To be true to the landlocked nature of the Umbrian region, I needed a freshwater fish.  The two obvious choices are trout and catfish.  Given the meatier texture of catfish, I thought it would work better as meatballs.

Given the experimental nature of this dish, I kept the meatballs pretty simple.  Catfish, bread crumbs  (with Italian seasoning, thereby providing some basil and oregano) and eggs, with some salt and pepper.  I refrigerated the meatballs to firm them up before baking them to preserve their shape.   The meatballs were then warmed in the broth prior to serving. 

POLPETTE DI PESCE IN UMIDO (FISH MEATBALLS IN BROTH)

Recipe inspired by Lidia Cooks from the Heart of Italy (196-197)

Serves 4

Ingredients:

1 pound of freshwater fish fillets (such as catfish or trout)

1 large egg, beaten with a pinch of salt

1/4 cup of fine dread breadcrumbs, 

Freshly ground black pepper and salt

3 to 4 quarts of seafood stock
2 bay leaves
2 sprigs fresh parsley
2 sprigs of fresh thyme
10 peppercorns
Dried basil, oregano or pepper flakes, optional. 

Directions:
1.  Make the broth.  You can make a fish broth ahead of time if you have the heads and bones.  Just bring them short of a boil with an onion, fresh thyme, fresh parsley, bay leaves and peppercorns and cook for about one hour.  If you get pre-made seafood stock or broth, then just add the fresh herbs and bring short to a boil and cook for about an hour. .

2.  Prepare the meatballs.  Wash the fish fillets and pat them dry with a paper towel. Cut the fish into large pieces and place into a food processor.  Pulse the fish multiple times until the fish is the right texture for meatballs, about 10 to 12 times.  Do not over-pulse the fish or the meatballs will not work.  Add the fish to a bowl and then add the egg and breadcrumbs.  You can also add some dried basil, oregano and even pepper flakes, all of which is optional.  Season with salt and pepper.  Combine the ingredients together.  Make twelve fishballs.  Refrigerate the fishballs for about 30 minutes.

3.  Bake the meatballs.  Preheat the oven to 375 degrees Fahrenheit.  Bake the meatballs for 20 minutes, turning them once after 10 minutes.

4.  Finish the dish.  Once the meatballs are baked, add them to the broth and let them rest for about 20 minutes more.

FIFTH COURSE: APPETIZER

(CALABRIA)

To this point, all of the dishes have come from regions along the Adriatic Sea, as well as one landlocked region.  It is time to head west to the Italian coastline along the Tyrrhenian Sea.  The starting point is the southwestern region of Calabria, which is the "toe' in the Italian "boot."  Calabria shares one thing in common with Abruzzo: the use of pepper to make spicy dishes.

When it comes to seafood, fish is the predominant protein for Calabrian dishes.  For the fifth course of this feast, however, I wanted to make something with squid or calamari.  I found a Calabrian recipe for Calamari Piccanti or spicy calamari.  This recipe uses red pepper flakes to give it that Calabrian character.  While I ordinarily add more pepper flakes to make a dish truly spicy, I stuck to the amounts called for in the recipe.

CALAMARI PICCANTI

Recipe from Lidia Cooks from the Heart of Italy (pg. 339)

Serves 6

Ingredients:

2 pounds cleaned calamari, whole bodies and tentacles

3/4 cup extra virgin olive oil

6 plump garlic cloves, peeled and crushed

1 1/2 teaspoons of kosher salt

1/2 teaspoon peperoncino flakes

2 tablespoons freshly squeezed lemon juice

1 tablespoon chopped fresh Italian parsley

Directions:

1. Prepare the calamari. Dry the calamari well and put in a large bowl  Pour over them 12 cup of the olive oil and add the garlic, a teaspoon of salt and peperoncino.  Toss to coat and let marinate at room temperature for 30 minutes to an hour.  

2.  Make the dressing.  When you are ready to cook the calamari, make the dressing.  Whisk together the remaining 1/4 cup of olive oil, the lemon juice, the remaining 1/2 teaspoon of salt, and the chopped parsley until emulsified.

3.  Cook the calamari.  Set the skillet over high eat and it when it is very hot, lift the calamari out of the marinade with tongs, let it dry briefly and then lay a bat of them flat in the dry skillet.  Sear the calamari, turning several times until the edges of the bodies are caramelized and crispy, about 2 minutes per batch.  If you are using unskinned calamari, the skin will darken to a deep reddish hue.  

4.  Finish the dish  As the calamari comes out of the skillet, arrange them on a warmed platter, when all of the calamari is done, drizzle the dressing over them and serve right away.

SIXTH COURSE:SALAD

(SARDINIA)

The culinary experience leaves the mainland for the island of Sardegna or Sardinia.  I have a fascination with this island, having previously explored its cuisine when I made Insalata dell'Aragosta or Sardinian Lobster Salad.  Fish and lobsters predominate the seafood cuisine of the island.  However, I wanted to make something different.  I scoured recipes until I found one using octopus.  I love eating octopus.  I have had it many times as Pulpo Gallego (Octopus with paprika) at Spanish restaurants.  The dish is octopus served with potatoes and paprika.  I have also had it grilled at Greek restaurants, served just on its own or perhaps dressed with a combination of olive oil and lemon juice.

For the sixth course, I found an octopus and potato salad from Sardinia.  This dish connects Spain and Greece for me, bringing together the potatoes from Pulpo Gallego with the olive oil and lemon juice of the Greek version.  A nod to the historical influences that have come and gone like the waves that crash on the shores of the Island.   The addition of celery leaves and parsley leaves give this salad its own character.  

INSLATA DI POLPO E PATATE (OCTOPUS AND POTATO SALAD)

Recipe from How to Eataly (p. 240)

Serves 4

Ingredients:

1 octopus (about 1 1/2 pounds)

1 tablespoon fine sea salt

2 medium Yukon Gold potatoes

1/4 cup loosely packed flat leaf parsley leaves

1 red onion

2 teaspoons white wine vinegar

2 tablespoons extra virgin olive oil

Freshly ground black pepper to taste

1/4 cup loosely packed celery leaves

Directions:

1.  Cook the octopus.  Place the octopus in a large pot and add water just to cover.  Sprinkle in the 1 tablespoon of salt.  Bring to a boil, then lower the heat and simmer until the octopus is tender, about 50 minutes.  Drain and set aside to cool slightly but not completely.  

2.  Cook the potatoes.  Place the potatoes in a separate pot and add water to cover.  Bring to a boil, then lower the heat and simmer until the potatoes are easily pierced with a paring knife, about 30 minutes.  Drain and set aside to cool slightly but not completely.  When the potatoes are cool enough to handle, peel them and cut into 1/2 inch slices.  Place in a large bowl.

3.  Continue to prepare the octopus.  Separate the octopus head and tentacle. Chop the tentacles and place them in the bowl with the potato slices.  Remove the internal sac from the head if it hasn't been removed already, then chop the head and add to the bowl.   

4.  Continue to prepare the salad.  Roughly chop the parsley and add to the bowl.  Halve and thinly slice the onion and add that to the bowl along with the celery.  In a small bowl, whisk together the vinegar and olive oil and season with salt and pepper.  Drizzle the dressing over the salad and toss to combine. 

5.  Finish the dish.  The salad benefits from sitting at room temperature for an hour or so or you can refrigerate it and bring it back to room temperature before serving. Garnish with celery leaves.

SEVENTH COURSE: MAIN COURSE

(SICILY)

The final course of this seven course dish constitutes the challenge for my Around the World in 80 Dishes.  This course takes us to Sicily, an island well known for its fish and shellfish dishes.  One truly Sicilian dish, Cuscusu or Couscous with Fish, actually displays the wonderful influences upon the island's cuisine.  The use of couscous, as well as saffron, is a nod to the influence of the Arabs, who ruled the island from 827 A.D. to 1091 A.D.  While Cuscusu may have Arabic origins, the Sicilians have made it their own.  They steam the couscous over fish broth, made from a variety of fishes (such as scorpion fish, bogue and eel), rather than a meat broth as is done in Northern Africa.

While I could steam the couscous over a fish broth (I made one for this feast), I ultimately decided to use the fish broth to make the coucous in the traditional fashion.  The "traditional fashion" means following the directions on the side of the box.  In my defense, I have made Cuscusu by steaming the couscous in the past.  Having completed several dishes, including a couple (such as the octopus salad) that could satisfy the main dish requirement, I decided I needed a break.  The completion f the dish still satisfies the challenge of making a main course.  

CUSCUSU (COUSCOUS WITH FISH)

Recipe adapted from Regional Italian Cuisine (pg 288-289)

Serves 4 to 6

Ingredients:

10 ounces or 1 2/3 cups couscous

1 teaspoon saffron

1 pinch powdered cloves

1 pinch cinnamon

Nutmeg

Salt and freshly ground pepper

6 cups seafood stock

Directions:

1.  Prepare the couscous. Dissolve the saffron in some of the seafood stock.  Bring enough seafood stock to a boil to prepare the couscous according to the package.  Reserve the remaining seafood stock.   Season the couscous with salt , pepper, powdered cloves, cinnamon and grated nutmeg.  

2. Prepare the fish.  Bring about 2 cups of stock to a boil in a deep pot.  Place the fish in the stock and simmer on medium heat for 5 to 10 minutes.  Chop the remaining parsley

3.  Finish the dish.  Place the couscous on a preheated platter.  Top the couscous with the pieces of fish and sprinkle with the chopped parsley.  Serve immediately.

*     *     *   

This was an amazing culinary tour around the country of Italy.  I never thought I could complete seven dishes in one night, let alone that the dishes would come out looking presentable.   This challenge was a success in many ways and it has galvanized me toward working on the next one.  Until that time...

ENJOY!

Malabar Mussels

When one thinks of strength, the first thing that comes to mind is muscles.  However, for many women in the southern Indian state of Kerala, it is mussels that give them strength.  Green mussels or perna viridis, to be exact. Back in the 1990s, local villages along the Indian Ocean coastline began to start farming mussels as a way to make a living.  Mussel farming exploded in the region and, overall, India rose to become one of the largest producers of green mussels in the world.  

The most important thing about mussel farming in Kerala, at least to me, is found in a study by V. Kripa and K.S. Mohamed.  Their study is entitled "Green Mussel, Perna Viridis, Farming in Kerala, India - Technology Diffusion Process and Socioeconomic Impacts" (2008).   As Kripa and Mohamed report, there were three types of ownership when it came to mussel farms.  There were individual ownership and family ownership, both of which are self-explanatory.  And, there was "self-help group" ownership or SHG ownership.  There were only about 17 to 20 SHG mussel farms, all of which were located in one district (the Kasgorod district) of Kerala  

The SHG mussel farms are the key to empowering women.  As both Kripa and Mohamed found, "[t]he biggest outcome of mussel farming in Kerala was the empowerment of women with 87% of the SHG farms owned by women." The SHG is a formal organization, with officers and group meetings.  This organization makes it easier for women to obtain financial assistance and support from local banks and the government. Those 17 to 20 SHG mussel farms have enabled as many as 2,000 women to become active in an economic activity, which enables them to better support themselves and their families.  The SHGs not only help to alleviate poverty, but they also empower women not only in the economic workplace, but also when it comes to decision-making in their homes.

This recipe demonstrates what can be made with those green mussels, as well as blue and black mussels that are traditionally found in the Atlantic and Pacific Oceans.  It incorporates a wide range of ingredients, especially in the Malabar Masala.  (One note: don't let the fact that you can't find some of the masala ingredients -- like the curry leaf powder -- stop you from making the dish.  The masala will still be great.)  Along with the masala, the combination of fresh chiles, ginger, garlic, and red onions also provide an interesting array of range of tastes and flavors.  The sauce was so good that I decided to serve the dish with some rice, which could help to soak up some of the sauce.  I hated to see that sauce go to waste.   

MALABAR MUSSELS

Adapted from Smita Chandra's recipe published by Saveur

Serves 2-4

Ingredients (for the mussels):

3 tablespoons of canola oil

6 cloves of garlic, thinly sliced

2 small green Thai chiles or 1 serrano, thinly sliced

1 two-inch piece of ginger, peeled and thinly sliced

1/2 small red onion, thinly sliced

2 tablespoons of Malabar Masala (recipe below)

3 plum tomatoes, chopped

1 14 ounce can of coconut milk

Kosher salt, to taste

2 1/2 pounds of mussels, debearded, rinsed and scrubbed

1/4 cup roughly chopped cilantro

Cooked white rice, for serving (optional)

Ingredients (for the Malabar Masala):

1/4 cup of coriander seeds

2 tablespoons of cumin seeds

2 tablespoons of fennel seeds

1 tablespoon of green cardamom pods

1 tablespoon of whole cloves

1 teaspoon of black mustard seeds

1 teaspoon of fenugreek seeds

1 teaspoon of whole black peppercorns

2 star anise

2 sticks of cinnamon

2 tablespoons of dessicated coconut

2 tablespoons of dried fenugreek leaves

1 tablespoon of crushed red chile flakes

1/3 cup of curry leaf powder

1 teaspoon of ground ginger

1 teaspoon ground turmeric

Directions:

1.  Prepare the Malabar Masala.  Heat a 10 inch skillet over medium high heat.  Cook coriander, cumin, fennel, cardamom, cloves, mustard seeds, fenugreek seeds, peppercorns, star anise, and cinnamon sticks until fragrant and toasted, about 3-4 minutes.  Add coconut, fenugreek leaves and chile flakes, cook until the coconut is golden, 2 minutes.  Let cool and then transfer to a spice grinder along with curry leaf powder, ginger, and turmeric.  Grind into a powder and store in an airtight container for up to 6 months.  

2.  Prepare the base.  Heat oil in a 6 quart saucepan over medium high heat.  Cook garlic, chiles, ginger, and onion until golden, about 4 to 6 minutes.  Add masala and tomatoes. Cook, stirring occasionally until the tomatoes begin to break down, about 5 to 7 minutes. 

3.  Cook the mussels.  Add coconut milk, salt, and 1/4 cup of water and bring to a boil.  Add the mussels.  Cook covered, occasionally shaking pan until all mussels are opened, about 5 minutes.  Garnish with cilantro and serve with rice.

ENJOY!

Curried Haddock and Mussels

Alain Ducasse has been described (by others and, perhaps, by himself) as a man obsessed ... with perfection, taste and more.  This obsession has produced remarkable results.  Chef Ducasse is the first chef to own restaurants with three Michelin stars in three different cities, and holds a total of nineteen Michelin stars. So, when I came across his recipe for Curried Haddock and Mussels, I decided that I would give it a try.

I found the recipe on Food & Wine's website, which was entitled Curried Cod and Mussels.  This title presented a dilemma.  Cod has been overfished to the point that stocks, especially those in the Atlantic Ocean, are endangered. (By contrast, cod fished near Iceland and near Maine have been better managed.)  Staring at the little red fish sticker on the price tag, which indicated that these particular cod fillets were not fished in a sustainable way, I decided that I needed to go with another fish.

Fortunately, Food & Wine mentioned that when Chef Ducasse makes this dish, he uses haddock rather than cod.  This was the one bit of information that I needed.  Like cod, haddock had been overfished for years. However, the federal government began to regulate haddock fishing and, over time, the stocks had completely replenished themselves.  This makes haddock a sustainable choice.  So, I bought a couple of haddock fillets and proceeded to make this dish.

One last note about this recipe.  It calls for the use of curry powder.  I used Maharajah Curry Powder from Penzey's Spices.  I like this powder because, for every one hundred pounds of curry powder made, Penzey's uses one pound of saffron.  As a result, this powder costs a little more than the ordinary curry powder, but I think it is worth it. 

CURRIED HADDOCK AND MUSSELS

Adapted from a recipe by Alain Ducasse, available at Food & Wine

Serves 3-4

Ingredients:
1/4 cup dried porcini mushrooms
3/4 cup boiling water
1 tablespoon of extra virgin olive oil
1/4 cup minced shallots
1 Granny Smith apple, finely diced
1 garlic clove, minced
1 tablespoon curry powder
2 thyme sprigs
2 pounds of mussels, scrubbed
1/2 cup dry white wine
1/2 cup heavy cream
1 pound of skinless haddock fillets, bones removed,
     cut into 2 inch chunks
Crusty bread for serving

Directions:

1.  Rehydrate the porcini mushrooms.  Soak the porcini in the boiling water until softened, 10 minutes.  Strain the mushrooms, reserving the soaking liquid and rinse to remove any grit.  Finely chop the mushrooms.

2.  Prepare the curry sauce.  In a large pot, heat the oil.  Add the shallots, apple, garlic, curry powder, thyme sprigs, and porcini.  Season with salt and pepper.  Cook over moderate heat, stirring until the shallots are softened, about five minutes.

3.  Steam the mussels.  Add the mussels and toss.  Add the wine.  Bring to a boil, cover and cook over high heat until the mussels have opened, about three minutes.  

4.  Cook the Haddock.  Add the cream and 1/2 cup of the porcini soaking liquid, stopping before you reach the grit.  Bring to a simmer.  Nestle the haddock in the broth, cover and cook until the fish lightly flakes, about four minutes.  Discard the thyme.  

5.  Plate the dish.  Transfer the cod and mussels to large bowls and spoon the broth over top.  Serve with crusty bread.

PAIRING THIS DISH

The magazine Food & Wine suggests that the Curried Haddock and Mussels dish is best paired with a Sauvignon Blanc.  One such wine, which is produced in the Loire Valley, is the following: 

Domaine de Chevilly -- Quincy (2009).
100% Chenin Blanc
Le Centre Loire, Loire Valley, France
Grapefruit and other citrus fruitiness. 

ENJOY!

Around the World in 80 Dishes: The Philippines

It has been a while since my last stop on my culinary challenge, Around the World in 80 Dishes.  The passage of time is due to two factors.  First, I usually spend a lot of time researching each challenge to make sure that the dish that I am making is authentic and that the recipe I use comes as close as possible to what cooks in the particular country would do to make the dish.  This research is important, because many of my prior challenges -- such as Ethiopia, Bangladesh and Mongolia -- are some of the most viewed posts on my blog.  Accordingly, I try to take the time to research the dish to make sure that it is at least representative of the country's cuisine, along with the appetizers, side dishes and, in some cases, beverages that I make to go along with that meal.  Second, I have not had the time in recent weeks to do the required research. 

Recently, I set aside time to get myself back on track.  I now find myself facing the challenge of preparing a main course from the Philippines.   Like most countries, the cuisine of the Philippines is strongly influenced by its history and its geography.  With respect to the former, the centuries of Spanish colonization has left its imprint on Filipino cuisine.  This influence is most apparent with is often referred to as the "national dish" of the Philippines ... Chicken Adobo or Adobong Manok.  The word "adobo" means marinade in Spanish, but the marinade used Adobong Manok is uniquely Filipino.  As for the geography, the proximity of the Philippines to China has resulted in a substantial Chinese population emigrating from the continent to the Filipino islands.  The influence of the Chinese is perhaps most evident in some of the noodle dishes served in the Philippines.   

For this challenge, I have decided to prepare Adobong Manok, which I served with some jasmine rice. This main dish satisfies the challenge, and, it also hearkens to the Spanish influences in Filipino cuisine.  I also decided to make an appetizer, Tahong Ng Sabaw or Green Mussel Soup, which pays tribute to the Asian influences on the Philippines and its food. 

 THE APPETIZER

  

The green mussel (Perna Viridis) is just that ... a mussel with a green shell.  Green mussels were cultivated in Asia, but are now found around the world.  Well, green mussels are found in many parts of the world, except around where I live.  Consequently, I used Prince Edward Island mussels, known for their black shells, to make this dish.  The Asian influences are readily apparent in the use of fish sauce, a popular condiment in Thai and Vietnamese cuisines.  The mussels can be served with jasmine rice, although I did not do that because I was going to have rice with the main course.

TAHONG NG SABAW (GREEN MUSSEL SOUP)

Recipe adapted from All Fish Seafood Recipes.com

Serves 2-3

Ingredients:

1 1/2 pounds of fresh mussels, cleaned

1 medium sweet onion, diced

3 cloves of garlic, diced

1 thumb sized piece of ginger, diced

3 Roma tomatoes, chopped

1 tablespoon of vegetable oil

2 tablespoons of fish sauce

3 cups of water

2 handfuls of fresh Spinach, chiffonade

Ground black pepper, to taste

Directions:

1. Saute the vegetables.  Heat the oil in a pot over medium high heat.  Add the onions, garlic and ginger.  Saute and stir occasionally until the onion is translucent and the ingredients are fragrant, which should take about five minutes.

2.  Add the tomatoes.  Add the chopped tomatoes and continue to saute for about two minutes.  Stir occasionally.

3.  Make the soup.  Add the water and fish sauce.  Bring the liquid to a boil.

4.  Steam the mussels.  Add the mussels.  Add enough water (if necessary)  When the mussels have opened, they are done.

5.  Add the remaining ingredients.  Add the spinach, stir and season with ground black pepper and, if you so desire, a little more fish sauce.  

THE MAIN COURSE

Chicken Adobo or Adobong Manok is a uniquely Filipino dish. The "adobo" or marinade consists of white vinegar (I used white wine vinegar, although plain white vinegar could be used as well), soy sauce, garlic, and bay leaves. After a stint in the marinade, usually between one to four hours, the chicken is then cooked in the marinade until tender. The typical preparation, based upon my research, would then be to remove the chicken and brown it in a separate pan, while the marinade cooks down into a sauce. The browned chicken is then returned to the sauce and is ready to serve.

ADOBONG MANOK (CHICKEN ADOBO)

Adapted from Whats4Eats
Serves 3-4

Ingredients:

2 to 3 pound chicken, cut into serving pieces

3/4 cup of white wine vinegar

1/4 cup of soy sauce

1/2 onion, thinly sliced

4-6 cloves of garlic, diced

1-2 bay leaves

6-8 black peppercorns

1 teaspoon salt

1/4 cup of extra virgin olive oil

Directions:

1. Marinate the chicken.  Add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf, peppercorns and salt to a large, non-reactive bowl and refrigerate for one to four hours to marinate.

2.  Cook the chicken.  Place the chicken and its marinade in a large pot.  Add the water and bring to a boil over medium-high heat.  Reduce heat to low and simmer for thirty to forty-five minutes, or until the chicken is cooked through and tender.  Add water as necessary to keep the chicken from drying out.

3.  Brown the chicken.  Remove the chicken from its sauce, reserving the sauce, and pat dry.  Heat the oil in a skillet over medium-high flame and saute the chicken pieces to brown them.  Remove from heat and set aside.

4.  Reduce the sauce.  Bring the remaining sauce to a boil over medium flame and cook until somewhat reduced and thickened.

5.  Add the chicken to the sauce.  Toss the browned chicken pieces with the reduced sauce and serve with jasmine rice. 

*     *     *

Overall, this was a good challenge to get back into the swing of the Around the World in 80 Dishes.  The Tahong Ng Sabaw turned out perfectly, although the mussels available to me were on the small side.  The key to the dish is that, after the mussels are put into the pot, you add just enough water to barely cover the mussels.  The mussels I used were so small that no additional water was necessary.  The Adobong Manok turned out very well and it was an interesting introduction to Filipino food.  The vinegar and soy sauce flavors of the sauce were actually delicious and did penetrate the chicken well.  I think the next time I make this dish I will let the sauce cook down a little more.

After a successful challenge in The Philippines, I now turn to planning the next challenge.  Until next time ... 

ENJOY!

For more about the influences on Filipino food, check out this website.

Smoked Mussel Salad

Recently, both Clare and I were shopping at a relatively new grocery store when we encountered smoked mussels for the first time.  Having worked as a cook in a seafood restaurant, where I steamed many a bucket of mussels, I am quite familiar with this particular species of bivalves.  Yet, neither Clare nor I ever tasted smoked mussels.   There was a little demonstration booth set up in the store where customers could try smoked mussels, along with other smoked seafood, such as smoked salmon and halibut.  Both Clare and I tried a couple and moved on.  However, we found ourselves going back to the booth for me to try some more and to buy a package of smoked mussels to eat at home. 

As we were driving home, my thoughts turned to how could I incorporate smoked mussels into a dish.  I quickly decided to use them in a salad.  Not just any salad, but a salad that also incorporates flavors that complement the smokiness of the mussels.  The salad would include roasted peppers and roasted garlic, both of which provide roasted flavors that work well with the mussels.  I also added fresh Vidalia onions (which can be substituted with sweet onions) to provide a little crunch to what are otherwise soft ingredients.   Add a little cilantro, salt and pepper and the dish is complete. 

SMOKED MUSSEL SALAD

A Chef Bolek Original
Serves 2-3

Ingredients:

1 package of smoked mussels

1 red sweet pepper, roasted, diced

1 orange sweet pepper, roasted, diced

1 yellow sweet pepper, roasted, diced

2 cloves of roasted garlic

1/4 Vidalia onion, diced finely
1 teaspoon of fresh cilantro, finely chopped

Salt, to taste

Ground pepper, to taste

Directions:

1.  Roast the peppers.  Roast the peppers using the gas elements of your stove.  Blacken all sides of the pepper.  Let it cool and then pull off the blackened skin under running water. 

2.  Roast the garlic.  Roast the garlic by cutting a head of garlic horizontally.  Put it in a sheet of foil, salt and pepper it, and sprinkle some olive oil.  Bake in a 450 degree oven for about fifteen minutes.

3.  Prepare the salad.  Once you have all the roasted components, dice them finely.  Add the diced onion and the mussels.  Mix thoroughly and serve immediately. 

ENJOY!

Iron Chef Night: MUSSELS!

After reading an article about mussels in the food section of the Washington Post, I decided that I would have another Iron Chef night, with the secret ingredient of MUSSELS!  I made three dishes, with no recipes as a guide.  These plates were solely from my imagination and, to a certain extent, they suffered from my lack of a formal education and/or experience as a chef.  I hesitate to post these recipes, but, anyways, here they are...

ASIAN-STYLE MUSSEL CROSTINI
Serves several

Ingredients:

A small baguette cut into 12-16 thin slices
Butter for each slice of the baguette plus 2 tablespoons of butter
12-16 fresh mussels, cleaned by rinsing mussels under cold water
3 stalks lemongrass, sliced lengthwise
6 bunches Thai basil (3 bunches chopped)
2 cloves garlic, diced
1/2 red onion, diced
2 cups white wine
Salt, to taste
Pepper, to taste

Directions:

1. Place the baguette slices on a tray and pre-heat the oven to 400 degrees.  Butter each of the baguette slices, somewhat liberally.  Bake the slices for about 5 to 8 minutes, until they become crisp but before they brown.

2.  In a deep pan, melt 2 tablespoons of butter on medium heat, then add the garlic, red onion and 3 basil sprigs.  Saute the ingredients for about 5 minutes.  Add the wine, increase to high and cover.  One the wine begins to boil, add the mussels and cover.  Wait about 5 minutes and check the mussels.  When they are open, they are done.

3.  Arrange the crostini and place one mussel on each crostini.  Sprinkle onions over the crostini and the chopped Thai basil.

4.  You can take the broth in which you cooked the mussels and dip the remaining baguette slices in it.  It is very good.

GRILLED OCTOPUS AND MUSSEL SALAD WITHIN AN HERB SALAD

Serves 2

Ingredients (for the Grilled Octopus and Mussel Salad):

2/3 pounds of baby octopus (about 4 octopi)
1 bag of mussels
2 tablespoons of smoked paprika
4 tablespoons of olive oil
3 cloves garlic, smashed
2 bunches Genovese basil, chopped

Ingredients (for the Herb Salad):
1/2 red onion, sliced
3 small tomatoes, sliced
Balsamic vinegar
Olive Oil
Package herb salad or other salad

Directions:

1.  Bring a pot of water to a boil and add the octopi.  Boil for 10 minutes and remove. The octopi will have shrunk to about 1/3 of their size.  Place in a plastic bag, add the olive oil and smoked paprika.  Mix the ingredients and let it marinate for 1 to 2 hours at least (preferably longer).

2.  Heat the grill to medium-high heat, add the octopi and grill for about 3-4 minutes. Flip and grill for about 3 minutes more. Remove and slice the octopi.  While the octopi is grilling, grill the mussels using a stone or griddle (so the smaller mussels don't fall through the grates).  The mussels will open after a couple of minutes.  

3.  Mix the octopus and mussels together, sprinkle the chopped basil over the mixture and place in the middle of the herb salad.

EASY MUSSELS WITH FINGERLING POTATO "FRITES"
Serves 2-4

Ingredients (for the Mussels):
1 bag of mussels
2-3 garlic cloves, smashed
1/2 bottle of white wine 

Ingredients (for the Potatoes):

1 bag of fingerling potatoes
2-3 garlic cloves, smashed
Salt, to taste
Pepper to taste

Directions:

1.  Start with the potatoes.  Skin the potatoes (I leave some skin on them at the ends to mimic fries).  Wash the potatoes.  Place a sheet of aluminum on a metal tray, place the potatoes and garlic on the tray, and salt and pepper liberally.  Heat the oven to 400 degrees and bake for about 1 hour.

2.  When the potatoes are almost done, heat the wine and in a deep pan to a boil.  When it begins to boil, add the mussels and cover.  After about five minutes and after the mussels have opened, remove them.  Divid ethe mussels into bowls, divide the fries and serve.

ENJOY!