Spiced Mussels

 Stupid easy Spiced Mussels is a better title.  Minimal easy prep and if you can boil water you got it made.  The lovely Mrs says this is the best mussels in broth I've made yet and requested we do it again soon.

The inspiration for this recipe came from an old Gordon Ramsay show.  Being in SE Texas I didn't have access to the variety of chili's he used but found a red jalapeno pepper to be the right substitution for the fresno chili.  The jalapeno when red is sweeter and not as hot as the green ones that hadn't fully ripened.

Ditto my elation in finding fresh frozen mussel's at the local grocery store.  Already shucked and only need a few minutes of simmering to cook through.  Serve with a crusty baguette to sop up the broth and you are eating well.  You can use fresh mussels if get them, just cook until all have opened (and discard those that don't open).

Another substitution you can use is if you can't find creme fraiche you can use equal amounts of sour cream.

Spiced Mussels

Ingredients:

• 1lb fresh frozen mussles
• 1 shallot thinly sliced
• 1 rib celery thinly sliced on bias
• 1 red jalapeno thinly sliced
• 1 stick unsalted butter
• salt and pepper to taste
• 1 c dry white wine (I use pinot grigio)
• 2 T crème fraiche
• sliced crusty baguette

In medium fry pan add shallot, red jalapeno, celery and butter.  Over medium heat sauté 3-5 minutes until veggies are starting to become translucent.

Add white wine to pan and bring to boil, reduce to simmer.  Simmer 5 minutes to cook out the wine.

Add mussels.  Bring to boil and reduce to simmer 5-6 minutes until cooked through.  Stirring occasionally.

Turn off heat and add crème fraiche and stir until dissolved into broth.  Very important to do this off the heat as you can curdle your crème fraiche if too hot.  Serve immediately in a bowl with the baguette on the side. 

Lemon Gooey Butter Cake

 

Some days I just have to say...DAMN I'M GOOD and be done with it.  By now you know I love the Gooey Butter Cake, but this guy just can't do vanilla.  This is an amazing slice of happiness.  Hit you in the face with lemon flavor but not so lemony as to be acidic.  

Swapping out cake mixes for the bottom layer is easy enough.  For the top layer, the gooey part it took a little of careful thought.  I increased the powdered sugar part of this layer to counteract the extra bit of liquid in the form of lemon juice to amp up the flavor in this layer.  Also adding to the flavor bomb is the generous use of lemon zest.

Lemon Gooey Butter Cake

Ingredients:

• 1 box lemon cake mix
• 1 stick butter, melted
• 3 eggs
• 1 8 oz package full fat cream cheese
• 4 1/2 c powdered sugar
• pinch of salt
• 1/2 t vanilla
• zest of one large lemon
• juice of 1/2 large lemon (About 1 tablespoon)

Preheat oven to 350F

In mixer with paddle attachment add the cake mix.  Beat 1 egg.  With mixer on low slowly add egg and melted butter.  Increase speed to medium and beat on medium until egg and butter incorporated into a sticky dough, about 2 minutes.

Grease a 9X13 baking pan with cooking spray.  scoop dough into the prepared pan and press with fingers until level and entire bottom is covered.  Helpful hint...spritz your fingers with cooking spray and the dough won't stick to your hands.

In mixer swap paddle for whisk attachment.  Add powdered sugar to mixing bowl.  Cut room temperature cream cheese into cubes and add to powdered sugar.  Add 2 beaten eggs, vanilla, lemon zest and juice, with the pinch of salt to the bowl.  Start mixer on low and increase speed as mixture becomes a loose batter like consistency.  Increase speed to medium and beat 2-3 minutes until all cream cheese is incorporated.  Pour this layer over the cake mix bottom layer.  Smooth with spatula to get it into the corners.

Bake 40-50 minutes until top is a good brown color and there is a visible thin layer of crispy crust on top.  Cool to room temperature before cutting and serving.  Note the cake will fall a little while cooling.  Serve with a dollop of ice cream or whipped cream.

Cake base in prepared baking pan.  Note there is a baking sheet under the pan to catch any spills that happen as the cake rises during the baking process.

Top layer on the cake mix base

Cake baked to a perfect brown with crispy crust over the gooey layer.