Mussels in Beer & Cream

 

My family and I love mussels.  Problem I run into here is that the Gulf doesn't produce them in the quantity and frequency that I was accustomed to in the SoCal.  Fortunately the local H*E?*B stocks fresh frozen 1 pound bags of this delectable treat so we can enjoy them year round.

I've got a really good Seafood Stew recipe I know by heart and toss in mussels instead of clams from time to time. All is good but every now and them I just want a mussel dish that celebrates just them.  I've searched around and adapted a couple to suit my family.  They like it and I hope you do too.

Ingredients

• 1 lb frozen mussel meat - thawed
• 2 T butter
• 2 T olive oil
• 1/2 minced red onion
• 2 T minced garlic
• 1 12 oz can of beer (light lager is fine, no IPA)
• 1 14.5 can diced tomatoes
• 1/2 C half and half
• 1/2 c chopped Italian flat leaf parsley
• 1/4 c chopped cilantro

Method:

Heat olive oil and butter over medium heat.  Add minced onion and cook 3-4 minutes until translucent.  Add garlic and cook 1 minute longer.

Pour in beer and can tomatoes with liquid.  Bring to boil and simmer 7-9 minutes until reduced slightly.

Add thawed mussels and half & half.  Simmer 2-3 minutes until mussels are warmed through and sauce is slightly thickened.  Stir in parsley and cilantro.

Serve with sauce in a large bowl, crusty bread for sopping up the sauce and a nice chilled unoaked chardonnay like Pear Valley Chardonnay.

Double Chocolate Toffee Oatmeal Cookies

 

Not everyone is a fan of cookies, twisted I know, but I've got one such person in my household.  When she declares, "keep this recipe", I listen.  Perfect for those days you're jonesing for chocolate.

Ingredients

• 3/4 C butter - room temperature
• 3/4 C sugar (white or turbinado)
• 1 C packed brown sugar
• 1 1/2 t vanilla
• 3 large eggs
• 2 1/4 c flour
• 1 1/4 c rolled oats
• 1/2 t salt
• 1 1/2 t baking soda
• 3 T Hershey's Special Dark Cocoa powder
• 1 1/2 C semisweet chocolate chips
• 1 8oz bag toffee chips

Method

Preheat oven to 350F.

In mixer add sugars, salt, and butter.  Cream well.  Add eggs one at a time and beat well between additions.

Sift together dry ingredients.  With mixer on low add them spoonful at a time and mix only until just blended.  

Fold in oatmeal.  Fold in chocolate chips and toffee chips.

On a parchment lined baking sheet drop by spoonful* onto  baking sheet.  Bake 9-10 minutes for small cookies, 15-16 for large cookies.  Cool on wire rack.

*I use a large #25, 1 3/4 ounce ice cream scoop as we like a large cookie.  If using a smaller 1 ounce scoop use the shorter baking time.

Ham and Cheese Tart

 Ooey gooey with melted swiss and black forest ham wrapped in a flakey crust of puff pasty...perfect addition to a cheese board for wine and cheese night.

I do have one ingredient that is hard to find.  Sel Gris Aux Herbes.  Gray sea salt with herbs.  This coarse herbed sea salt adds a nice savory salty crunch to your flakey pastry that is hard to duplicate with any replacement.  Try ordering online M. Gilles Sel Gris Aux Herbes.  Its a great finishing salt on steaks, fish and poultry too, you'll thank me later if you do buy it.  

Ingredients

• 1 box (2 sheets) Pepperidge Farms Puff Pastry sheets, thawed
• 8 0z black forest ham - deli sliced
• 1 T Dijon mustard
• 5 slices swiss cheese
• 1 egg
• 1 T sesame seeds
• 1 t Sel Gris Aux Herbes

Assembly

Preheat oven to 425F

Line baking sheet with parchment paper.

Carefully unfold 1 sheet of pastry onto the lined baking sheet.  Using a pastry brush lightly spread the Dijon mustard on the pastry sheet leaving a 1/2 inch margin on the edges.  Layer the ham on the mustard maintaining the 1/2" margin.  Place the cheese on top of the ham using the one piece to trim to fit any gaps you have on top of the ham.  

In a small bowl add the egg and a tablespoon of water and beat to make an egg wash.  Using a new pastry brush, brush on a thin layer of the egg wash along the edges in the 1/2" margin. Place the remaining sheet of pastry on top of the layered ham and cheese.  Crimp edges with a fork.

Brush the entire top of the pastry with the egg wash.  Sprinkle on the sesame seeds and Sel Gris Aux Herbes.

Place in preheated oven and bake 20-25 minutes until rich golden brown.  Cool 5 minutes then cut into 9 squares.  (A long bladed serrated bread knife works best).  Place on cheese board and serve.

Langoustine Pot Pies

 

 I love me the little Langoustine.  Lobsters smaller cousin and just as tasty.  I get the two pound bags of them at Costco which are available seasonally at a fraction of the cost of lobster.

This recipe is an adaptation of several "seafood pot pie" recipes.  The filling is super flavorful thanks to the deglazing with dry sherry that is allowed to cook down.  Sherry is a white wine fortified with brandy and adds a terrific layer of flavor to your basic cookery.  Whatever you do don't get cooking sherry as it can be a salt bomb, like all cooking with wine use one you would drink.

Langoustine Pot Pie

Ingredients

• 3 T Butter
• 1 small sweet onion or shallot - fine dice
• 3 cloves garlic, minced
• 1/4 c dry sherry
• 2 T flour
• 1 3/4 C heavy cream - room temperature
• 1 lb. langoustines, fresh or frozen
• 1/2C frozen peas
• 1/8 t fresh grated nutmeg
• Kosher salt and pepper to taste
• 1 14 oz package frozen puff pastry
• 1 egg beaten

Method

Preheat oven to 425*F

In a large sauce pan melt butter.  Add onion and garlic.  Cook over medium heat until just translucent.  Add Sherry and cook down until it resembles a thick syrup.  Add flour and cook 1 minute until completely dissolved and cooked through.

Add heavy cream 1/2 c at at time and whisk in to ensure no lumps.  Bring to low boil.  Add langoustines and return to low boil.  Add peas.  Test for seasoning and add salt and pepper as needed.  Add nutmeg.

Brush rims of 4, 8 ounce ramekins.  Divide hot langoustine mixture between the ramekins.  On a lightly floured board roll out the puff pastry sheet until approximately a 12 inch square.  Make 4 circles of pastry 1 inch wider than ramekin. Place pastry on top of ramekin and lightly press along outer rim of the ramekin.  Brush tops with egg wash.

Place the pot pies on a baking sheet and bake in preheated oven for 25-30 minutes until puffed and bubbly and pastry is a rich golden brown.

 

Let cool 5-10 minutes before serving.

Pot Pie...the money shot, breaking the crust

A few tips.  Make your life easier with the minced garlic.  Use a micro plane to finely mince the garlic.  Much easier and cleaner than you get with the old chefs knife.  There will be some boil over so line your baking sheet with foil...makes clean up a breeze.