Let's Dish With Linda Lou

Where You Taste The Love

Mussels Oreganata


I’m originally from New Jersey. We grew up eating a lot of black mussels. So when I found these PEI (Prince Edward Island) mussels I knew they would be perfect to use in my Mussels Oreganata. 

First, I need to clip a few fresh herbs from my Organic Hanging Herb Garden. This recipe is super easy to make and a great first course if you serving pasta. This is my Mussels Oreganata.









Flat Leaf Italian Parsley






Sweet Basil (2).jpg

fresh basil

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Olive Oil



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Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yields: 4 servings (6 per person)
Equipment: 1 (6-quart) saucepot, 1(6-quart) stockpot with a tight-fitting lid, 2 rimmed baking sheet pans, spider

24 PEI (Prince Edward Island) mussels, beards removed and cleaned
3 1/2 cups Chardonnay
6 garlic cloves, 3 smashed, 3 grated
2 tablespoons shallots, finely minced
1 tablespoon of Pernod
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 ground black pepper
Lemon wedges for garnish
Fresh oregano sprigs for garnish

Preheat broiler.
First, fill a sink with very cold water. Add 2 tablespoons of all-purpose flour, swish the water around with your hands. Place the mussels into the sink. Mussels act like filters and will drink in the flour/water mixture and spit it back out along with any sand they may be holding.

Note: Discard any mussels that are open and/or cracked, they’re no longer alive.

Using a stiff brush, scrub the shells to remove any barnacles or debris that may be attached to the outside of the mussel. Grasp the beard, the fibrous clump, and pull out swiftly towards the hinged end. Rinse thoroughly, transfer cleaned mussels to a large saucepot, set aside.

In a large stockpot, over high heat add 3 smashed garlic cloves and the Chardonnay. Bring to a boil.

Next, add the mussels and cover. Steam for 3 to 4 minutes, or until they’ve all opened. Using a spider (a large slotted ladle) discard any unopened mussels. Those are no good.

Remove the top shell from each one of the mussels (yielding 24 mussels on the half-shell). Arrange the half-shells in a single layer (12 on each pan) onto  2 rimmed baking sheet pans, lined with foil.

In a large mixing bowl, add breadcrumbs, Pernod, olive oil, oregano, mint, basil, parsley, grated garlic, minced shallot, Kosher salt, and fresh ground black pepper, stir to combine.

Top each of the mussels with the breadcrumb mixture. Drizzle each one with *E.V.O.O. Broil for 2 to 3 minutes or until the topping is golden brown.

To Serve: Arrange 6 Mussels Oreganata on each serving plate. Garnish with lemon wedges and a sprig of fresh oregano.

*E.V.O.O. is an acronym for extra virgin olive oil.

My Hanging Organic Herb Garden

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Pumpkin And Cream Cheese Stuffed French Toast

éPumpkin 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.



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Mascarpone And Pumpkin Puree

ice cream soops




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 to 50 minutes
Yields: 4 stuffed french toast sandwiches
Equipment: griddle pan or 1 (12-inch) sauté pan, 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 butter, unsalted and room temperature
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar

Ingredients For Custard:
6 large eggs, (cage-free)
1/4 cup heavy cream
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

1 loaf of Brioche, 1 1/2-inch slice, yields 8 slices

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

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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