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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mussels Oreganata

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Oregano

Mint

Flat Leaf Italian Parsley.jpg

Sweet Basil (2).jpg

I’m originally from New Jersey and grew up eating a lot of black mussels. So when I found these frozen New Zealand mussels on the half shell, I thought these would make a delicious Mussels Oreganata. First I need to clip a few fresh herbs from my hanging herb garden

Yields: 24 mussels, 4 servings
Equipment: 6-quart stockpot, 2-1/4 sheet pans
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

Ingredients:
24 New Zealand mussels, scrubbed, beards removed
3 1/2 cups Chardonnay
6 garlic cloves, 3 smashed, 3 grated
2 tablespoons finely minced shallot
1 cup seasoned Italian breadcrumbs
3/4 cup E.V.O.O., extra for drizzling
4 tablespoons freshly chopped oregano leaves
2 tablespoons of freshly chopped Italian flat leaf parsley
2 tablespoons freshly chopped mint leaves
2 tablespoon freshly chopped basil
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
lemon wedges for garnish

Directions:
Preheat broiler
In a 6-quart stockpot 3 garlic cloves, smashed and 3 1/2 cups of Chardonnay over high heat to a boil.

Next, add the mussels and cover. Steam for about 3-4 minutes until they’ve opened. Using a spider (a large slotted ladle) discard any unopened mussels.

Remove the cooked mussels from their shells, reserving 24 half shells. Arrange the half- shells in a single layer on 2-1/4 sheet pans, lined with foil. Place the cooked mussel in each shell.

In a large bowl, toss together the breadcrumbs, oil, oregano, mint, basil, parsley, grated garlic, minced shallot, Kosher salt, and pepper.

Top the each of the mussels with breadcrumb mixture and drizzle with E.V.O.O. Broil until the breading is golden brown, 2-3 minutes.

 

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1 Comment »

Stuffed French Toast

2013-10-16 12.22.38Sorry it took me so long to get back here to finish up this recipe.  There’s just so much to do before Melissa gets here in the morning.  Anyway I think for me the most important item in this dish is the bread.  I find that an egg bread works the best. I cut my slices about 1/2 inch thick.  To make the custard I break six eggs, 1/4 cup of heavy cream, 1 teaspoon of cinnamon, and 1 teaspoon of real vanilla extract.  Whisk all together.  I put this in the refrigerator while I make the filling. I use 1 package of room temperature cream cheese, 1/4 cup of sweetened condensed milk and whisk that together then, I add 1 can of pumpkin pie filling. You could of course buy the pumpkin puree and add all the spices individually, but why, when you can get already combined in one can. Mix the 15 ounce can into the cream cheese mixture. Spread filling onto bread put the top on and refrigerate for half hour.  Make sure to cover the stuffed sandwiches with plastic wrap so they stay fresh. Take half a stick of room temperature butter and mix in a 1/2 teaspoon of cinnamon 1/4 cup of sugar, mix together well and refrigerate so butter hardens.  Take a griddle pan heating up, add a tablespoon of butter on it and spread the melted butter around.  Dip your ready made sandwiches in the custard ( let the bread sit in the custard for a minute so the bread soaks it up before flipping it over to the other side) and place on the griddle.   Cook until golden brown on both sides. Scoop yourself some of the butter that you made,and I added some candied pecans or you could sprinkle with some powdered sugar.

c

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