The Spicy Steamed Mussels

Way back before I started keeping kosher I loved mussels, particularly steamed. So when I recently gave it up, naturally the first treif food I turned to was mussels. Steamed in a fantastic white wine and garlic sauce in St. John's, Newfoundland, no less! I've had it a couple of ways now, including Portuguese style. That one's a real treat at the Clam Broth House.

This was my first attempt at making them and I grabbed a recipe from Epicurious. All in all the sauce was good. Unfortunately I got a batch of poor-quality mussels, which kind of ruined the experience for me. Next time I'll make sure to hit up one of the 30th Avenue fish markets.

Setting the table. 

Happy little mussels. Well, I suppose if they could feel happiness it wouldn't be happening at this particular moment. 

Still, I ended up cleaning my plate. 

Then the Thrifty Sifter and I went to see Thor. Don't bother; it's rubbish.

Your soundtrack for this entry: Type O Negative - Everything Dies.

The Pasta Primavera

You know what's great? Being able to ring a few friends last minute for dinner and have them show up. This is a rarity in New York City, much like the fabled "dropping by to visit without planning a week ahead." Incidentally that happened successfully yesterday, too.

At any rate, I hit up a handful of people and my now-stalwart crew of Sal and Laura were happy to oblige. For dinner I planned to make mushroom asparagus tarts and pasta primavera, but kinda ran out of puff after doing prep work and decided to just cover the pasta. The tarts will be featured in a future entry.

Ingredients
10 ounces farfalle pasta
1/4 cup unsalted butter
1/2 thin green beans
1/2 cup asparagus sliced into 1-inch pieces
1 cup brussels sprouts, trimmed and quartered
1/2 cup mushrooms, sliced
salt
fresh pepper
1 cup half and half
1/2 cup grated parmesan
4 plum tomatoes seeded and diced
2 tablespoons chopped chives

Much like me, these mushrooms are fun guys. 

Prepping the veggies. 

Prep for the mushroom pastries I didn't end up making. 

This is a fairly simple recipe. First, prepare your pasta. I cook about 8 minutes in salted, boiling water, then drain.

When the pasta's about half done, melt the butter in a saucepan over low heat. Once melted, bring the heat to high and sauté all of the vegetables until tender. Season with salt and pepper to taste. Next add half and half and cook until thickened (6-7 minutes). Add more pepper. At least if you're me.

Add the drained pasta and parmesan, then mix. Loosely mix in chives and tomatoes and you're done.

Laura and Sal gave it each a thumb up and a mouth full. 

Your soundtrack for this entry: RainbowDragonEyes - Fortune's Dividend.