Beer and White Cheddar Mussels

 Mussels, from PEI, are wonderful, versatile, crazy easy to prepare, super healthy, and sustainable.  They are also regularly available at Gimli Fish.

I've prepared these mussels with beer and white cheddar.  

First, clean the mussels.  also easy.  Clean off any beards and throw away and broken mussels or ones that don't close, even when tapping them.  Place cleaned mussels in some salt water to remove any more grit.  Set aside in the fridge after draining and rinsing the mussels.

Prepare the sauce in a large enough pot with a lid.

 

Beer and White Cheddar Mussels

1 lb fresh mussels, cleaned

1 finely diced shallot

2 tbs butter

1 beer

2 cloves garlic, minced

2 cups shredded white cheddar

1 tbs corn starch

1 tbs Dijon mustard

white pepper, to taste

1/2 tsp ground nutmeg

salt, to taste

Options:  chopped peppers, sautéed mushrooms, microgreens, etc.

For the sauce;

Sauté the shallot in butter until translucent.  Add the minced garlic.  Toss the corn starch with the white cheddar.  The starch allows you to prepare the sauce without lumps.  Add the beer and when simmering, add the white cheddar slowly.  Add the remaining ingredients.  Bring to a good simmer and add the mussels.  Stir and cover with the lid.  Cook for 5+ minutes, or until the mussels open.  Stir and serve in a large serving bowl.

Enjoy with toasts or crisp fries.

Mussels! With Mushrooms, Beer, and Cheddar, with Sweet Potato oven Fries

Every once in a while, we feel like having mussels and fries.  We had mushrooms on hand, as well as cheddar, so, Mushrooms, Beer, and Cheddar Mussels.

1 lb PEI mussels, available at Gimli Fish

1-2 tsp butter (I use the local Notre Dame butter)

Drizzle olive oil

1 cup sliced mushrooms

grated nutmeg 

white pepper, to tastes

salt, to tastes

1 onion, sliced

1 cup shredded cheddar cheese (crumbled blue cheese is also wonderful), mixed with 1/2 tsp corn starch and 1/2 tsp flour

1-2 cups beer (I used Farmery's Hoppy Beer)

1/2 cup cream, optional

1/2 cup chopped green onions, with whites

optional, chilies, cilantro

Scrub and clean off the mussels.  Only use closed mussels or ones that can close.

In a large enough pot for the mussels with a lid, cook the butter, mushrooms and onions until soft.  Season with nutmeg, salt and pepper.  Add Beer and Cream  Slowly add the grated cheese, that has been tossed with corn starch and flour.  Bring to a simmer. 

 

Stir in the mussels and cover the lid.  Cook for a couple of minutes, until all of the mussels are open.  Transfer to a large bowl, pouring the sauce over the mussels.  Garnish with cilantro, or other greens, and serve immediately.  Wonderful with Sweet Potato fries.  For simplicity, they are also available at Gimli Fish.  I baked them and tossed them with a bit of smoked paprika. 

 

Enjoy!

Bi-Coastal Canada Day Celebrations on CBC's Weekend Morning Show

On Saturday, I will be featuring the following dishes for easy and inexpensive Canada Day celebrations, on CBC's Weekend Morning Show with host Nadia Kidwai.

 

Both the 3 good sized Red Snapper Fillets and the 2 lbs of PEI mussels, from Gimli Fish, cost just over $12.  Just over $5 for the Red Snapper Fillets.  Great deal and great flavours!

 

 

 

PEI Mussels in butter, Miso, and Sake

1 lb PEI mussels, available at Gimli Fish

1-2 tsp butter (I use the local Notre Dame butter)

2 tbs miso ( I use a sweet, light coloured miso, available in most stores, and in all Asian grocery stores)

1/4-1/2 cup sake

1/2 cup chopped green onions, with whites (these are from Heart's Acre Farm and are available at St. Norbert's Farmer's Market)

chopped chilies or a drizzle of chili oil, to taste

chopped cilantro (also from Heart's Acre Farm), try also their garlic scapes!

Scrub and clean off the mussels.  Only use closed mussels or ones that can close.

In a large enough pot for the mussels with a lid, cook the butter, miso, sake, green onions and chilies until ready to cook the mussels.  Stir in the mussels and cover the lid.  Cook for a couple of minutes, until all of the mussels are open.  Transfer to a large bowl, pouring the sauce over the mussels.  Garnish with cilantro, or other greens, and serve immediately.  Wonderful with Sweet Potato fries.  For simplicity, they are also available at Gimli Fish, but preparing them on the grill with the Cookina is wonderful!

Honey Miso Red Snapper

1 West Coast Red Snapper fillet

1/2 cup honey, soft

1/3 +/- cup miso

1/2 cup chopped green onions (available at Heart's Acre Farm, Fertile Farm, etc.at St. Norbert's Farmer's Market)

1 inch fresh ginger, minced
3 tbs Chinese cooking wine or Mirin
a drizzle of chili oil

A drizzle of sesame oil

Mix all of the ingredients, except for the Red Snapper, in a bowl.  Pour over the fish and let marinate, in the fridge for at least one hour.  Grill on a hot grill, easier on the Cookina pad.

Happy Canada Day!

Kerala Coconut Curried Mussels and Sweet Potato Fries on CBC's Weekend Morning Show!

This morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I presented the following dishes.  Mussels are incredibly simple to prepare, are raised organically and sustainably, higher in Omega fatty acids than Salmon, and make a fun meal with friends.

Kerala Coconut Curried Mussels and Sweet Potato Fries

2 lbs PEI Mussels (available at Gimli Fish)
1/4 oil
1 onion, chopped and smashed (traditionally done on a large stone but I mixed them in a blender)
20 curry leaves (Available at Dino’s Grocery Mart, Lucky’s Dong Thai, etc.)
6 green chillies, slit, or favourite chilli
10 small cloves of garlic, smashed or in blender with onions
1 tsp chile powder (aka,cayenne)
3 tbs. corriander powder
1/2 tbs. turmeric powder
1/2 tsp. pepper powder
2 tbs. garam masala

1 1/2 cups coconut milk (easy and inexpensive method to making coconut milk; 1-2 cups UNSWEETENED dry coconut and 1-2 cups very hot water.  Liquefy in blender for about 2 minutes, strain into a bowl and that is your coconut cream.  Repeat with less very hot water and that is your coconut milk, combine for this recipe)

1/2 tsp salt to or to taste

Method:
In a large pot with a lid heat the oil and add the onions, smashed garlic and green chili. After some time add the smashed ginger until they are soft. Chili can be added as per how spicy you like it. When cooked through, add the  coconut milk and cook through.  Then add the mussels, stir,  and cook 3-5 minutes, or until all have opened.  Serve immediately with Sweet potato fries or potato fries.

Enjoy!

Seafood Extravaganza with CBC's Weekend Morning Show!

This morning I had the distinct pleasure of presenting the following recipes for CBC's Weekend Morning Show with host Terry MacLeod.  These dishes are all easy to prepare with amazing results.  The freshest seafood from Gimli Fish.  My hands smell like the sea.

1. Mussels with Pernod and cream

2 lbs mussels, scrubbed and debearded

1 cup chopped chives

1 ¼ cups dry white wine

½ green pepper, finely chopped

½ cup whipping cream

3 tbs Pernod (or Ouzo or Raki)

3 tbs chopped fresh parsley

Combine chives, white wine and pepper in a large pot.  Add Mussels.  Bring to a boil over high heat.  Cover pot and cook until mussels open, about 5 minutes.  Remove mussels to a bowl, discarding any unopened mussels.  Add whipping cream and Pernod to pot and bring to a boil and reduce slightly for about 4 minutes.  Mix in chopped parsley.  Return mussels and juices to pot and bring to heat.  Season with salt and pepper.  Serve with broth, breads for dipping or Frites.

2.  Drunken Scallops

Scallops (2-4/person, depending on scallop size and if entrée or appetizer)

1 cup mixed tropical fruit (frozen, mango, papaya, pineapple, etc.)

½ cup vodka

2 oz Disorenno

2 oz Mirin

¼ onion

2 tsp Turkish Baharat

drizzle olive oil

Blend  all ingredients together, except the scallops.  Season with salt and pepper.  Marinade the scallops  in the fridge for 30 minutes to a few hours.  Sear or grill on high heat on each side and serve immediately.

3. Lobster Tails

1-2 tails per person, cut open for ease of service

Season, grill until bright red and meat is not opaque and let rest with a prepared butter.

Prepared butter

1 cup butter

favourite flavouring, i.e, saffron, roasted red pepper, kiwi, fresh herbs,  spices, garlic, etc.

In a food processor, combine butter with choice of flavouring.  Place in plastic wrap in a roll and chill.  Use on steaks, lobster, etc. as the meat rests.

 Have fun and enjoy!