This is one of our absolute favorite ways to cook mussels. It’s French inspired, very, very simple, and very, very tasty. An easy appetizer or a quick, fast meal for one or two.
4 for appetizers OR
about 15 mussels
freshly ground black pepper
1, 12″ Pan
Clean and rinse mussels making sure that all mussels will close, also debeard all mussels.
Get a heavy skillet so hot that water dropped on it will skitter across the pan. Put the mussels in the hot dry pan and keep them moving. These are best done in small batches. The heat from the skillet will begin to open the mussels in about a minute, when they begin to open you may add just a bit of water to create more steam to facilitate them opening very quickly. As they open grind a generous amount of black pepper over the mussels and serve. In the café that made these mussels famous they were served from the pan in which they were cooked, hence burnt finger mussels.
*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.
Prep time: 30 min
Cook Time: 1 hr 15 min
2 whole heads garlic, about 30 cloves (use pre-peeled garlic to save time)
1 Whole Fryer Chicken, have one of our meat guys or gals cut it into 8 pieces for you
Freshly ground black pepper
1 Tbs. High Meadow Organic Butter
2 Tbs. Organic Tunisian EV Olive Oil (Bulk Department)
3 Tbs. cognac or brandy, divided
1 cup dry white wine*
2 tsp. fresh thyme leaves (rosemary & tarragon also work well)
1 Tbs. all-purpose flour (Bulk Department)
2 Tbs. heavy cream
1 lb Earthbound Organic Spinach
If you are peeling your own garlic: blanch the (unpeeled) cloves in boiling water for 1 minute & then drain. Peel when cool enough to touch & set aside.
Pat the chicken pieces dry with paper towel & season both sides with salt & pepper.
Heat the butter and oil in a large pot or Dutch oven over medium-high heat. Working in two batches, sauté the chicken in the olive oil & butter, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Lower the heat if the fat starts to burn. Transfer to a plate & sauté the second batch.
Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and sauté for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Choose a serving platter & spread the raw spinach over it.
Remove the chicken & arrange on top of the spinach. Cover with aluminum foil to keep warm. Remove about 1/2 of the sauce from the pan into bowl. Whisk the flour into the sauce in the bowl & then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful. Pour the sauce and the garlic over the chicken & spinach on the platter and serve hot.
A nice Breadworks Baguette (you will want to soak up the sauce) $1.99.
Or Cadia Organic Orzo cooked & tossed with butter or olive oil & Parmesan cheese.
Fresh green beans or an easy green salad (Earthbound Organic Mixed Greens & Field Day organic dressing $5.78).
*Domaine De Tariquet 2009 Classic Blanc for $7.99 would be perfect in the sauce & to drink with dinner.
Perfect for a lady’s night out or a lady’s day in, this watermelon martini is refreshing, slightly sweet and is a nice alternative to a mimosa or bloody mary.
½ cup of ice cubes
3 oz. Blue Ice Vodka
1 oz. St. Germain Elderflower Liqueur oz.
1/2 organic watermelon (cubed, with the rinds and seeds removed)
Shave off the rind of the watermelon, remove seeds and cube.
Place the watermelon cubes in a juicer.
Combine watermelon juice, vodka and Elderflower over ice in a martini shaker.
Shake like there is no tomorrow, about 3 to 4 minutes to get the floating ice particles we all love.
Strain into a martini glass.
Garnish with a fresh slice of watermelon.
Practice this recipe as often as necessary.
Sour, sweet, creamy and chill, this simple fruit salad will refresh your morning or evening with a colorful myriad of bright, bold flavors.
6oz of raspberries
¼ cup of cane sugar
1 container of marscarpone cheese
Quarter up the nectarines, and place them in a mixing bowl. Add sugar. Add the freshly squeezed lemon juice. Mix together. Add raspberries and mix again. Place in the refrigerator for an hour, or until cold. Place into serving dishes and add a dollop of marscarpone cheese atop. Enjoy!
Simple, quick & versatile, these baked (or shirred) eggs are sure to become a family favorite.
Serves: 2, one egg servings
1 Tbs. butter
2 Tbs,. heavy cream
Salt & pepper
Preheat oven to 375 degrees.
You will need a baking dish large enough to hold as many ramekins as you are using & room for 1 inch of water around them.
Heat 1 quart of water in a kettle or something you can easily pour from.
1. Heavily butter 2 heatproof ramekins or small ‘Pyrex’ bowls.
2. If using any or the “optional additions” put 1-2 Tbs of them in the bottom of the ramekin. Crack the egg on top & pour cream gently over the egg yolk.
3. When all the ramekins are situated in the baking dish, carefully pour hot water into into the large dish so that the water level comes 1/2 way up the sides of the ramekins.
4. Transfer to hot oven. Let bake for 10 minutes. Check doneness of eggs by lightly juggling one of the ramekins. Egg should wiggle slightly for an over-easy doneness.
5. Leave in oven until desired doneness is reached.
6. Serve with buttered toast for dipping!
Other Wonderful Additions!
Cooked bacon, ham or sausage. Sautéed spinach or other greens. Salsa. Sautéed mushrooms. Really, anything out of the garden, just use your imagination. Just remember it won’t cook that long so you may need to cook or sauté it a little first.
This nourishing Irish dish is known in England as “bubble & squeak” and can be traced back to the Middle Ages. This version is vegetarian but crisp bacon or chopped leftover ham can be added. We are using kale but any green such as spinach or collards is equally wonderful. See the bottom of the recipe for more variations. Have fun… you can’t go wrong. This is comfort food at its best.
2-3 lbs potatoes of your choice, peeled or not & cut into large chunks
Salt & Pepper
6 Tbs unsalted butter (plus an optional half a stick more for serving)
2-3 bunches of kale, chard, cabbage, washed & cut into large chunks
1 bunch of green onions (scallions), minced
1 cup of milk or cream
1. Put the potatoes & 2 Tbs of salt in a medium pot with enough cold water to cover by at least one inch. Bring to a boil & cook until the potatoes are fork-tender (15-20 minutes). Drain in a colander.
2. Return the pot to the stove & set over medium-high heat. Melt the butter in the pot & add the greens. Cook the greens for 2-3 minutes (less for spinach, more for the heavier greens) until they are wilted. Add the green onions & a generous amount of black pepper & cook for a minute more.
3. Add the potatoes & milk or cream to the pot & reduce the heat to medium. Using a potato masher or heavy wooden spoon stir & mash everything together. Taste & add more salt or pepper if necessary.
Serve the colcannon hot on a large plate or bowl (pre-warmed if possible). Make a well in the center for the additional butter.
Make your own combination of potatoes, greens & onions. Of course you can substitute any kind of non-dairy products for the cream & butter. Here are some suggestions below.
Potatoes Greens Onions
Russet Kale Scallions
Yellow Finn Collards Fresh Chives
Red Skin Mustard Red Onion
Yams or sweet potatoes Spinach Sweet White Onion (ie. Videlia)
Parsnips for ½ of the potatoes Cabbage (red or green) Sauteed Leeks
Serves: 12, one scone each
2 cups flour
1/3 cup sugar
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
8T (1 stick) butter
1 egg, beaten
Lemon Curd Ingredients:
½ cup fresh lemon juice
Zest of 1 lemon
½ cup sugar
6 T butter cut into pieces
Preheat oven to 375 degrees. Then in a large mixing bowl, combine flour, baking powder, soda, salt and sugar. Mix well. Place in butter. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds or wedges. Brush with cream and sprinkle with sugar if desired. Bake for 15 minutes or until brown.
For the lemon curd topper, first whisk eggs and set aside. In a small non-reactive saucepan, combine juice lemon juice, peel & sugar. Heat to simmer over medium heat. Pour hot liquid gradually over eggs whisking continuously to combine. Return to medium heat & whisk until thick & curd coats the back of a spoon. Quickly pour the curd through a fine meshed strainer & into a bowl. Stir in butter until melted & combined. Cover with plastic wrap to prevent a skin from forming. Refrigerate & enjoy!