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!

Chocolate Soufflé for 2 or 3

 Chocolate Soufflé

On New Year's Eve, my daughter requested something special for breakfast.  As I was already doing 5 other things, sure! 

This recipe for chocolate soufflé is relatively easy to prepare, if you get everything ready first.  Nature's Farm egg whites whip up so wonderfully, this recipe makes 3 ramekin soufflés.

Chocolate Soufflé

1+ tbs melted butter, for brushing inside the ramekins and as an ingredient

2 tbs white sugar

2 ounces dark chocolate callets (chips, or broken pieces)

1 tbs flour

4 1/2 tbs milk

pinch salt

1 large egg yolk

2 large egg whites

pinch of cream of tartar

Preheat oven to 375ºF.  Have a baking dish that fits 2-3 ramekins.

Brush the insides of the ramekins with melted butter, and then coat with white sugar, keeping the extra sugar poured off for the soufflés.

Place chocolate in a metal bowl over a water bath.  Do not let the bowl touch the water or come to a boil.  In a separate saucepan, use melted butter and whisk in flour.  Cook and stir until thickened and incorporated, for about a minute.  Transfer to the melted chocolate.  Add salt.  Add egg yolk and keep the bowl warm over the water bath.  

Whip egg whites with a pinch of cream of tartar, until a soft peak, adding the sugar, 1/3 at a time.  

Mix almost half of the egg whites with the chocolate mixture.  Then gently fold in the remaining egg whites.  Divide mixture into the ramekins.  Place in the baking dish and bake for 12-15 minutes, until the soufflés have risen.

Serve, and enjoy immediately.