In lieu of a real post today, I thought I’d share (read: brag about) two of my favorite healthy sandwiches I’ve been making lately. As I’m back in school and on a tight budget, I really rely on bringing lunch to … Continue reading
When the weather hints as turning, I try to eat outside as much as I can to soak in whatever’s left of picnic weather. I made this pasta salad with basil from my garden and garlic from a farm at … Continue reading
Every summer I go on a major taco kick. Certain foods are like that for me. I make them over and over with different proteins and flavor combinations in the search for something that is better than, or at least … Continue reading
Last night my parents and I went to see Arabian Nights at Boscobel, an estate overlooking the Hudson River that plays host to an annual outdoor theatre festival. Before being summoned to the outdoor stage, it is tradition to have … Continue reading
Confession: I hated spanakopita for basically my entire childhood. I liked spinach, I liked feta, and I liked flakey pastry stuff, but spanakopita, or the Greek answer to spinach pie, was on my bad list. I probably had a half-decent … Continue reading
Vegetable cream cheese and geology have a lot in common. That might sound strange, but hear me out. Clastic sedimentary rocks are made up of pieces (clasts) of rock that are cemented together by finer sediment called the matrix. Sound … Continue reading
I rely on food that can be made ahead and reheated when I need it. Two days a week I’m in class from 8:40am until 8pm and so there really isn’t time to cook. Plus, I hate buying lunch because … Continue reading
Homemade bread can be hard, cumbersome, and often even more painful than shelling out made dough (ha, pun) for the store bought version. This is, hands down, the most universal flatbread recipe ever and is so freakin easy that you … Continue reading
If you’ve been to NYC you’ve seen the halal food carts that park on just about every street corner and serve up a variety of kabobs, gyros, rice concoctions, and mystery combo meals. You’ve also probably eaten at one of … Continue reading
Whole Foods is a bit of a trek for me but since I had a meeting in Columbus Circle I stopped by as a special food shopping treat. It is amazing how good the produce is even in the depths of winter. The best surprise were some amazing looking mussels in the seafood department for $3.00/lb. With two lbs in the cart I picked up some lemon, shallot, parsley, and was good to go! The pasta dough recipe I use calls for 2 cups flour, 1tsp salt, 3 eggs, 2 tbsp, and works great. I would have loved to use a semolina based recipe but have been too lazy to restock it recently. If you don’t want to break out the paste roller go for some nice thin pasta like spaghetti or thinner.
- 2lb Mussels, scrubbed and de-bearded, discard any that do not close when tapped or are cracked.
- 1/3 cup parsley chopped
- 1 sprig thyme
- 1/2 lemon, cut into quarters
- 1 shallot, chopped finely
- 3 cloves garlic, chopped
- 2 tbsp butter
- 1/3 cup white wine
- 1/8 cup flour
- 4 tbsp olive oil
- salt & pepper
1. Put large pot on stove over medium heat. Add olive oil and shallots. Sauté shallots until translucent.
2. Add garlic, mussels, lemon, and thyme. Pour in wine, cover and reduce heat to low. Steam for about 10 minute or until the mussels are wide open. Cook pasta while mussels are steaming.
3. Remove mussels from pot while retaining the juices. Turn heat up to medium and whisk in half of the flour. Whisk vigorously until thickened so that the whisk leaves a trail. If the sauce doesn’t thicken within 3 minutes add flour 1 tsp at a time.
4. Toss pasta with butter, top with mussels, pour sauce over, and sprinkle with parsley.
*Serve with a bowl for shells.
The next day I took the left over mussels out of their shells and mixed them in with some left over tomato soup. It was the perfect lunch served hot with a piece of crusty sourdough bread!