Recipe of the Week

I've always had a thing for Bivalves, ya know... Mussels!

If I had to name two of my most absurd food weaknesses the first would have to be Pasta, the second would be any form of Seafood. Hence this recipe is one of those that makes me as excited to think about it as it does to eat it. I LOVE bivalve molluscs!!! The only times you'll hear me sound like a geek is in reference to food, go figure! But really, Mussels, Oysters, Clams, Scallops-- you name it and I love it and have a preferred way of preparing or eating each. While they are all delicate in nature, each bivalve has a different amount of heat or cooking procedure that brings out its natural flavor best or even heightens it.

For example, other than raw, I love oysters deep fried in Panko Breadcrumbs, delicious! Scallops are always best to me pan seared and draped in something decadent, like a saffron butter sauce. Mmmmmmm! Sorry, but I'm actually drooling thinking about it.. Now when it comes to Mussels there is only one way to go in my opinion, and that is steamed, preferably in some form of alcohol, but that's just me!

When placed in wet heat and covered, Mussels steam open and as they do so they absorb all of the flavors that they are steaming in, hence why I love them steamed in white wine, champagne etc. Don't get caught up in the food-store bought cooking wines, theyre usually loaded with salt and can't be drank while cooking---pshaw, where's the fun in that! Every time I make this recipe, I change a little something and its every bit as delicious as the time before. Whether for yourself, a special someone or to impress friends, this dish is absolutely to die for. You can even serve it without the pasta as an appetizer with some garlic croutons or slices of toasted Italian bread with rubbed Garlic and Olive oil. No matter the extras this dish is sure to please. Add this one to your favorites list folks, its definitely gonna be a repeat-- I promise!

Forks up!

My Mussels Provencal w/ Linguini
Ingredients

• 1 (12 ounce) package Linguini pasta
• 3 tablespoon olive oil
• 1 onion, chopped
• 6 cloves garlic, minced
• 6-8 tlbs. unsalted butter
• 4 oz. pork fatback, diced (optional)
  
• 1 bottle white wine
• 1 lemon, juice and zest
  
• 2 fresh (large) tomatoes, diced
  
• 10 fresh mushrooms, chopped
• 1 teaspoon fresh (or dried) basil
• 1/2 teaspoon fresh (or dried) oregano
• 1/2 teaspoon fresh (or dried) cilantro
  
• 1 teaspoon fresh (or dried) tarragon
• 36 raw mussels
• 1/2 cup olives, green and black, chopped (optional)
• Shaved Parmesan cheese for garnish (optional)
  

Directions

1. Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
2. Meanwhile, heat olive oil in a large saucepan over medium heat. Cook pork fat until golden brown and slightly crispy. Add onion and garlic and saute in oil until soft.
   
3. Stir in half of diced tomatoes, mushrooms, basil, oregano, cilantro and tarragon, let cook down until mushrooms are cooked through and tender. Add the juice of the lemon and about 3 cups of a nice, not too sweet white wine (I actually use Lamothe Parrot Blanc). Let cook about 2 minutes then add the mussels. Stir in half of butter. Cover, and simmer for about 8 minutes.
   
4. Stir in olives, remaining tomatoes and lemon zest. Cover, and simmer 5 minutes, or until all the mussels are open. Stir in remaining butter and let set. When the mussels are all open they are done, do not let them over cook, they will get rubbery. Note: Any mussels that didn't open after steaming them should be thrown out as they were probably dead before you cooked them.
   
5. Serve mussels and sauce over pasta. Garnish with fresh Basil leaves and Parmesan cheese.
   
6. Pour a glass of the same white wine, and enjoy!