Monday, April 23, 2018

White Wine Spring Mussels

Yum

Pssst! This is a re-post of an old blog post from my old blog. I'm posting it moreso for nostalgia and the recipe itself. It was originally posted in 2011. Keep that in mind, or just skip to the end for the actual recipe. I may or may not update it to be more recent, but it's a Monday and I haven't done a recipe for a while, so here you go.

A conversation I had with a friend:
"I have a great opportunity for you!"
"Really? About what?"
"Your cooking!"
"My... cooking? Or you mean writing? My blog?"
"No, your cooking. [the restaurant across the street from my community theater] is starting a program where they let local chefs into their kitchen for a night for special menus! You could make a menu and open it up to their customers and make it yourself in their kitchen! I gave them your name."
"But... I'm not a chef, I'm a writer. A food writer, but still--"
"But you cook."
"I do but--"
"It'd be a great opportunity to promote your book, you should think about it!"
So, I thought about it.

Not that I ever thought seeing my dishes on someone's paid-for plate would ever be a reality for me, or even something I was remotely interested in. After all, I want to write about food, not make it for other people in the very intimidating restaurant business where as a waitress I was once stiffed a tip for not letting my table purchase alcohol without proper ID. And, remember, just a few years ago I could hardly make toast.

Me, in the kitchen. Running a restaurant kitchen?
Hard to picture...

When I began this blog, I was not one to think up a recipe on my own. If you go back far enough--please, don't, the pictures are abhorrent--you'll mostly see either recipes pulled from cookbooks in my personal collection or Google searches, or simply links to outside recipes since I didn't feel right copy and pasting. I was unsure of my abilities in the kitchen, and refused to stray from what was written lest I create something inedible.

Random Cat Picture to break up text!
My cat, Finn. Duh.

These days, I'm happy to say, I find myself rarely following a recipe word-for-word. I'll glance at it once or twice, then search for similar recipes to compare cooking times and techniques, and when I have the bare bones of the process down I just go wild. More often than not, I end up with something ranging from absolutely delicious to at least mostly enjoyably edible. Recent posts link back to content I've "adapted," often showing little resemblance to the original content.

Random dog picture to break up the text! It's my dog, Lily!


I look back on these two years of food blogging and am so proud of myself for coming this far. Could I compile a menu of recipes for an actual restaurant? Why not? I'm already conceiving 100 recipes for my cookbook (which is being pitched by my agent RIGHT NOW OMG), I already have dinner parties for friends about once a month. Though my timing isn't the best--appetizers and main course should not come out at the same time--timing is something that I can fix.

I think, to be a truly well rounded food writer, one needs to understand all different angles and aspects of careers in food. I'd love to be a food critic for a day, or be on a farm tending to vegetables and livestock, just to know what those sides of the industry are like. Running a restaurant for a night would surely put me out of my comfort zone, but even if I failed miserably I'd be all the better for it and my writing would improve. This goal I have of being a food writer (or publisher!) as a full time career feels so close, but I know I still have so far to go. Chef and writer are not necessarily mutually exclusive, and perhaps to be one or the other you must appreciate both.


So, I'll think about it. I know I COULD do it, I'm always up for the challenge. The idea is apparently still in the planning stages, so I have time. We'll see if they call.*

*2018 update: they never called. But I'm always up for cooking opportunities! Email me!

And now, back to recipe development. These mussels were on sale for just $1.99 per pound, and though I'd never made mussels before, the deal was too good to pass up! I knew that I loved spicy mussels, and I loved mussels in white wine sauce rather than the heavy tomato sauce they sometimes come in at restaurants, but could not find a recipe that combined the two. So, I made my own. The results were pretty fantastic.

Spicy White Wine Mussels
(Used Ina Garten's Recipe for times and liquid amounts for steaming)
  • 1.5 lbs mussels, rinsed and de-bearded
  • 1 tbs butter + 1 tbs olive oil
  • 1 small onion, diced
  • 2 cloves garlic, diced
  • 2 tsp red pepper flakes
  • 1/2 tsp cayenne pepper
  • 1 tsp hot chili oil
  • 1 cup dry white wine
  • 1/2 cup chicken broth
  • 1 handful of fresh parsley, diced
  • 2 tsp capers, optional
  • salt and pepper, to taste
-In a dutch oven or large saucepan (make sure you have a lid handy), heat the butter and olive oil until combined. Stir in the onion, garlic, pepper flakes, cayenne, and chili oil and heat until onions are translucent and garlic is fragrant.

-Add the wine and broth and stir until combined and just barely simmering. Add the mussels and cover immediately. Cook over medium heat for 10 minutes, until mussels have opened and cooked through. Remove from heat and stir in the parsley and capers. Let sit for two minutes with the cover on. Remove any mussels that have not opened and serve hot with sauce spooned over the top.

6 comments:

  1. Thanks for this recipe. I'm having this for lunch today.
    Veronika
    https://brunettefromwallstreet.com

    ReplyDelete
  2. These mussels look fantastic!! Will have to try!

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  3. This looks absolutely delicious! My husband is going to love this for our next date night. :)

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  4. Wow! I've never had these before and it looks so intimidating to make. But, YOU did such a great job!!

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  5. Congratulations on the cookbook. You are doing a great job! I love muscles in a white wine sauce.

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