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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 New Zealand mussels I thought, these would make delicious Mussels Oreganata. 

First, I need to clip a few fresh herbs from my Hanging Herb Garden. This recipe is very easy to make. Mussels Oreganata are a great appetizer to serve before a pasta dish.

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

Ingredients:
24 New Zealand mussels, cleaned
3 1/2 cups Chardonnay
6 garlic cloves, 3 smashed, 3 grated
2 tablespoons shallots, finely minced
1 cup Italian breadcrumbs, seasoned
3/4 cup *E.V.O.O., plus extra for drizzling over top
4 tablespoons fresh oregano leaves, chopped
2 tablespoons of Italian flat-leaf parsley, finely chopped
2 tablespoons mint leaves, finely chopped
2 tablespoons basil, finely chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
lemon wedges and fresh oregano sprig for garnish

Directions:
Preheat broiler.
First, place the mussels in a sink of cold water. Scrub with a stiff brush to remove any barnacles that may be attached to the outside of the mussel. Grasp the beard, the fibrous clump, and pull out swiftly towards the hinge end. Rinse and place in a bowl, ready to cook.

In a 6-quart stockpot, on high heat add 3 smashed garlic cloves and 3 1/2 cups of Chardonnay. Bring to a boil.

Next, add the mussels and cover. Steam for about 3-4 minutes, or until they’ve all 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 (12 on each pan) on 2-1/4 rimmed baking 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.

To Serve: Place 4 Mussels Oreganata on each serving plate. Garnish with lemon wedges and a sprig of fresh oregano.

 

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Pumpkin And Cream Cheese Stuffed French Toast

Pumpkin Cheese Cake Stuffed French Toast

Sorry that 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.

It’s my favorite time of year, Fall, so I’m making a Pumpkin Cream Cheese Stuffed French Toast for brunch today.

Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: around 4 minutes per side per french toast (all at the same time about 8 minutes)
Total Time: 48-50 minutes
Yields: 4 stuffed french toast sandwiches
Equipment: griddle pan or 12-inch sautépan, 2 mixing bowls, 1 small mixing bowl, 1 rimmed baking sheet pan

Pumpkin Spice Blend:
1/3 cup ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground ginger
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
Tip: Store spice blend in an airtight container in a cool dry place for future use.

*Compound Butter:
1/2 stick unsalted butter room temperature
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar

Ingredients For Custard:
1 loaf of Brioche, 1 1/2-inch slice, yields 8 slices
6 large eggs, (cage-free)
1/4 cup heavy cream
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Ingredients For Pumpkin Cream Cheese Filling:
1 8-ounce bar cream cheese, room temperature (substitute Mascarpone cheese)
1 15-ounce can of pure pumpkin purée
1 heaping tablespoon of pumpkin spice
1/4 cup sweetened condensed milk
1 teaspoon pure vanilla extract

4 tablespoons of unsalted butter, 1 tablespoon of butter per French toast.
powdered sugar for garnish
candied pecans for garnish

Directions:
Start by making the custard. In a large mixing bowl, break the eggs, add heavy cream, ground cinnamon, pure vanilla extract, whisk until combined. Cover with plastic wrap and transfer bowl into the refrigerator.

For the filling, in a large mixing bowl add room temperature cream cheese, sweetened condensed milk, whisk to combine. To the cream cheese mixture, add canned pumpkin purée, pumpkin spice blend, mix until completely combined.

Lay on a flat surface, 4 slices of the Brioche. Spread the filling evenly and equally over each slice. Place the tops on the bread. Place the 4 stuffed French toast sandwiches onto a baking sheet. Cover tightly with plastic wrap (to stay fresh) and transfer to the frig.

For the *compound butter, add softened butter to a small bowl. Add ground cinnamon, granulated sugar, mix to combine. Using a rubber spatula, transfer the butter onto a piece of plastic wrap. Roll the butter up tightly and twist the ends as seen above. The other option is to leave the butter in the bowl and use a scooping method instead.

Note: Everything above can be done in advance.

Preheat griddle pan or large sautépan on medium-low heat and add 1 tablespoon of butter per french toast.

Working in batches, dip each stuffed french toast into the custard batter. Let each side soak for 10 to 15 seconds. Add the soaked french toast to the sizzling butter in the pan/griddle. Cook until golden brown, about 4 minutes per side.

Serve with a dusting of powdered sugar, a scoop of cinnamon sugar butter, and candied pecans.

*Compound Butter is made by whipping butter together with additional elements, such as herbs, spices or aromatic liquids. The butter is usually reformed, usually in plastic wrap, parchment paper,  or a small bowl. Chill until firm enough to be sliced or if in a bowl by using a small scoop.

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