~ Dogwood in May
_________________
MUSSELS PROVENCALE
~ This is peak season for mussels. Not only are they inexpensive but the richest of all shell fish in the 'miracle' fatty acid, Omega-3. Figure at least a pound of mussels per person for this delicious recipe.
*
2 lbs. scrubbed & debearded mussels
4 Tbsp. extra-virgin olive oil
3 cloves minced garlic
1/4 tsp crushed red pepper
1 cup either Sauvignon Blanc or Pinot Noir
1/4 tsp. dried thyme
3 cups chopped seeded tomato
(halved grape tomatoes work well also)
pinch sea salt
1/2 tsp. fresh ground black pepper
3 Tbsp. chopped parsley
2 Tbsp. chopped fresh basil
- Heat olive oil in large skillet over medium heat. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Add wine & thyme; bring to boil and simmer 3 minutes. Add tomato, salt & pepper and again bring to boil. Reduce heat and cook 1 minute.
- Add mussels and bring to boil. Cover, reduce heat slightly and cook until shells open, about 4 minutes. Toss with parsley & fresh basil. Serve a crusty baguette for slurping in sauce. (Discard any unopened shells)
Note: For more facts on mussels visit Chef De Cuisine:
http://www.chefdecuisine.com/seafood/mussels/musselmain.asp
_________________________________
SPICY TOMATO BISQUE
~ a savory, satisfying soup while waiting for seasonal ripe tomatoes to reach peak flavor
*
2 (14 1/2 oz.) cans Italian stewed tomatoes
1 large can spicy V-8
4 Tbsp. large chopped green onions
juice of a large lemon & zest
3 dashes Worcestershire sauce
5 dashes Tabasco
2 Tbsp. chopped fresh basil
1 tsp. Lawry's Seasoned pepper
- Combine all ingredients. In 2 batches, process 1/2 at a time. Can refrigerate until ready to serve.
- Gently heat in saucepan on low heat until piping hot. Adjust seasoning. Serve topped with chopped basil & garlic croutons.
Comments