Appetizer

Steamed Mussels in Basil Pesto and Red Wine Broth

Getting Started

To Start

  • Pre-heat oven to 375

What You’ll Need

  • 6-7 roasted garlic cloves smashed
  • 1 Tablespoon Butter
  • 2 Tablespoons Extra Virgin Olive oil or
  • (The Gourmet Farm Girl Mission Extra Virgin Olive Oil)
  • 2 green onions chopped
  • 2 14.5 oz cans low sodium chicken broth
  • 1 14.5 can diced tomatoes
  • 1 Tablespoon Basil Pesto
  • 2 sprigs fresh oregano
  • 1/2 teaspoon cracked black pepper
  • 1 1/2 pounds mussels
  • 1/2 cup red wine (use a good one)
  • 5-6 stems of Flat Leaf Parsley (chopped)
  • Grated Parmesan Cheese (use a good one)

Method

1

Cut one head of garlic in half; drizzle one half with olive oil and lightly salt; wrap in foil and bake for 20-30 minutes till soft and fragrant.  Reserve the other half for another recipe

2

While the garlic roasts, heat the butter and olive oil in a large deep skillet that has a lid. Saute the onions for 2-3 minutes over medium heat. Add the broth, tomatoes, basil pesto, oregano sprigs and pepper, reduce heat to simmer.

3

Remove the garlic from the foil and allow to cool, when cool enough to handle squeeze the garlic into a small bowl and smash with a spoon. Stir the garlic into the broth.

4

Turn the heat back up and bring the broth to a boil; pour the mussels into the hot broth and add the wine. Cover the pan with the lid and cook for 3-4 minutes or until all the mussels open.

(Discard any that do not open)

5

Garnish with the chopped parsley and grated cheese; serve immediately with some crisp bread for dipping.


Steamed Mussels in Basil Pesto and Red Wine Broth Read More »

Chive Salad Dressing

What You need

  • 2- 2 1/2 pounds Fresh Mussels (beards removed)
  • 4-5 garlic cloves chopped
  • 2-3 hot peppers or chilies
  • 1 red onion chopped
  • 1 1/2 cups chopped bell peppers (yellow, orange and green)
  • 2 Tablespoons olive oil
  • 2-3 Tablespoons butter
  • 1 14.5 oz can diced tomatoes with chilies
  • 2 teaspoons cumin
  • 1-2 Tablespoons dried cilantro or 3-4 Tablespoons fresh chopped cilantro
  • 2- 12 oz bottles of beer (Dos Equis, Modelo, Tecate or Corona’s)
  • 1 lemon or lime

Method

Preparing

1

In a large stock pot over medium to medium high heat melt the butter and olive oil.

2

Add the onions, garlic cloves and peppers;

3

saute until tender, 4-5 minutes; add the canned tomatoes and cumin; continue to cook for 2-3 minutes;

4

Pour the beer into the pot and heat up for 2-3 minutes; add the mussels, give a quick stir and cover.

5

Cook mussels for 8-10 minutes till all are open (discard any that did not open)

6

Add the cilantro; squeeze some lemon or lime juice over them, stir and serve immediately in a large bowl with some of the broth and toasted or crisp bread for dipping.


Drunken Mussels Read More »

 

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Cuisine
    • American
    • French
  • Course
    • Appetizer
    • Breakfast
  • Suitable for Diet
    • Vegetarian
    • Low Salt

For the burger

  • 200g wheat floor
  • 1 tbsp vegetable oil
  • 2 tsp sugar
  • 3 cups water

For the curry

  • 1 tbsp red chilli powder
  • 1 tea spoon vegetable oil
  • 2 tbsp coconut powder
  • 1 cup water

Preparing the spices

1

Take 8-10 red chillies and grind them in fine powder.

2

Mix chilli powder with 1 tsp vegetable oil and add salt to it.



This is an extra note from author. This can be any tip, suggestion or fact related to the recipe.

Grilled Eggplant and Tomatoes with Rosemary and Feta Read More »