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Let's Dish With Linda Lou

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

Mussels With Garlic Basil Bread Crumbs

 

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This style of mussels are so delicious. Most importantly, the broth that rests in the bottom of the bowl is heavenly. For this recipe, I’m focusing on the toasted bread crumbs.

To get my recipe for this broth, go to the search button at the top right and type in “mussels”. That will take you right to my post on “Mussels, Updated”

Having the toasted flavored bread crumbs nestled inside the shells gives great texture to the mussels.The fresh herbs and garlic add extra flavor. It’s so simple to make. Let me show you.

I have six pounds of mussels that I’ve divided into two batches. For the first night of our mussel extravaganza, I made them my traditional way. The second night, I thought I’d change it up a bit. Making them with garlic basil bread crumbs. Still using my delicious broth as a base, but instead of using crusty bread along side, I would add the bread into the recipe.

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It’s important to remember to always clean you mussels in advance. Cleaning the beards, scrubbing the shells, and also making sure the mussels discard any sand they may have. To do this, fill up your sink with cold water and add a couple of tablespoons of flour. Mix the flour around with your hands, then add the mussels right in. They will filter out the sand by drinking in the flour that’s in the water.Pretty cool! I usually let them stay in the sink for about 10 minutes.This will prevent any sand from getting into your final dish. You don’t want the mussels to release any sand they may be holding and it ending up in your broth.

Have a large pot on the stove, preheated, on med-high heat. Add the cleaned mussels to the pot. Pour in a whole bottle of white wine. Place the lid on and let the mussels steam. Once all the mussels have opened, they’re done. If you see any that have not opened discard them. I like to stir the mussels once through the steaming process so they can all drink up some of the wine. This whole process happens really quickly.

Yields: 2 servings at 1-1/2 pounds per person
Prep Time for Mussels: 30-40 minutes (includes filtering the sand out in the sink)Prep Prep Time for bread crumbs: 10 minutes
Cook Time for bread crumbs: 5-7 minutes
Equipment: large stock pot
Ingredients:
recipe of the broth is at “Mussels updated”
3 pounds of cleaned mussels
1 bottle of dry white wine
1 stick of melted unsalted butter
1 tablespoon of Kosher salt
1 teaspoon of freshly cracked black pepper
2-1/2 cups of Italian seasoned bread crumbs
5 cloves of garlic
1-1/2 tablespoons of lemon zest
1/4 cup of pine nuts
1 cup of Italian flat leaf parsley
1-1/2 cups of fresh basil leaves

Directions:
As I mentioned earlier, I’m using 3 pounds of mussels for this recipe. I start with a stick of unsalted melted butter in a large saute pan, on medium heat. I sprinkle in some Kosher salt and pepper to the melted butter. This will season the bread crumbs. To the melted butter add in Italian style bread crumbs. Using a spatula, toss the bread crumbs through so that they get covered with the butter. Folding the bread crumbs continuously, until the bread crumbs have absorbed all the butter and have toasted up nicely. This take about 5-7 minutes or so. Once they are all nice and toasted,  turn the heat off and set them to the side.

In a food processor, add in some garlic cloves that have been halved. and pulse them until a few times until they’re minced. In a large bowl add the minced garlic. To the bowl add in pine nuts and lemon zest.

Next, for the fresh herbs. I have fresh Italian flat leaf parsley and fresh basil leaves. I add those into the food processor and pulse them a few times just to the point where they are chopped but not minced. I want to see their green color come through when they are mixed with the bread crumbs.

Add the toasted bread crumbs into the bowl and mix all the ingredients together. When ready to plate, ladle the broth into the bottom of the bowl, then the cooked mussels. Finish by generously sprinkling the toasted garlic basil bread crumbs over the top.

 

 

 

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Chicken And Poblano Pepper Empanadas

Chicken And Poblano Pepper Empanadas

Chicken And Poblano Pepper Empanadas (2)

Who doesn’t love a hand-held meat pie? They can be made in advance, you can freeze them then bake them off when you’re ready. My Chicken And Poblano Empanadas are so delicious, tender and flaky pie crust filled with bold flavorful ingredients, YUM!

In this post, I’m taking some help from my local grocery store. I’m using a rotisserie chicken and store-bought pie dough. Rotisserie chicken is one of the best items available at the grocery store. The possibilities are endless.

Now when it comes to pie crust, making your own is always the way to go but if you’re short on time there are great store-bought pie doughs available in the refrigerated section of your grocery store. I’ve posted a link at the bottom for my Homemade Pie Crust which can be made in advance and a link for my Pico de Gallo.

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Prep Time: 45 minutes (includes cooking vegetables and making the empanadas)
Cook Time: 12 minutes
Total Time: 47minutes
Yields: 16 Empanadas
Equipment: food processor, 3 rimmed baking sheet pans, pastry brush

Ingredients:
1 whole rotisserie chicken, deboned
2 boxes of store-bought pie dough, cut into 6-inch round circles
4 tomatillos
2 Poblano peppers after cooked tops removed and seeded
1 large white Spanish onion, peeled
3 cloves garlic, peeled
2 Fresno chilies, after cooked tops removed and seeded
1-quart unsalted chicken broth
water
1/2 cup cilantro, chopped
2 tablespoons Kosher salt
1 lime, juiced
1 small ladle of reserved cooking liquid
3 beaten eggs plus 3 tablespoons water, *egg wash

Directions:
In a large stockpot, place tomatillos, seeded Poblanos, a peeled large white Spanish onion, whole peeled garlic cloves,  and seeded Fresno chilies. Cover the vegetables using 1-quart of unsalted chicken broth and the rest water.  Turn the heat to medium-high, bring the vegetables up to a boil, (lower the heat) reduce to a simmer, cook for 20 minutes.

While the vegetables are simmering on the stove remove debone the rotisserie chicken. Next, using your hands, shred all the chicken then transfer into a large mixing bowl.

The tomatillos will have turned olive in color and the peppers, fork tender. With a slotted spoon, fish out the peppers and chilies removing their tops and seeds before placing them into the food processor. Take the slotted spoon to move the rest the veggies from the pot adding them to a food processor. Add 1 Kosher salt, cilantro, lime juice, and a small ladle of the cooking liquid (add more if needed). Process until smooth. Pour the Poblano pepper mixture into the bowl with the shredded chicken.

Note: The leftover cooking liquid (vegetable stock) allow to cool completely then place into labeled sealed containers. Store in the freezer.

Preheat the oven to 450-degrees F.
Here I’m using a lid that measures 6-inches in diameter. Cut out 6-inch circles out of the pie dough. Each circle of dough yields 4 circles. Next, take the scraps of dough that are left and roll that out to 1/4-inch in thickness. The leftover dough will yield another 4 circles. When it comes to Empanadas, you want to make as many as you can because they will get eaten.

Place a good tablespoon in the center each circle, brush around the outsides of the circle with the *egg wash. fold the pastry over to form half-moons. Press the edges firmly (overfilling will cause dought to tear and not seal.) Crimp the edges with a fork. Lay the empanada onto a rimmed baking sheet lined with parchment paper. Repeat this process until all the filling or the dough circles are used up. Brush the outsides of the Empanadas with more *egg wash. This will allow the pies to become nice and golden brown during baking.

Bake for about 10-12 minutes or until golden brown. Let cool for 5 minutes before serving. I like to serve them with a side of Pico de Gallo. The Pico works well to cut through the richness of the Empanada.

Tip: Unbaked empanadas may be frozen. Freeze on a baking sheet lined with parchment paper until hard. Store in freezer containers. Bake frozen; add an additional 5 minutes for baking time.

*egg wash: 1 egg beaten with 1 tablespoon of water or milk.

Pico De Gallo Two Ways

Homemade Pie Crust

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