Seafood

Tomato-Fennel Mussels

Mussels

Tomato-Fennel Mussels.

Let me tell you, Folks. This is the kind of dish that I want to enjoy a big ol’ bowl of while sitting on my balcony …. watching the ocean waves roll onto the sand with the sun just barely setting. Oh–and of course with a fantastic chilled glass of Sancerre in hand.

Perfection, right?

September 2017 Fam Din

Only problem is–although the beach is just a short bit away, there are a bunch of pesky buildings and homes blocking my view. How inconsiderate of them, right?

Oh….and I also don’t have a balcony.

So instead, I’ll just sit on the living floor while diving into this scrumptious bowl of mussels and watch whichever show I’m binge-watching on Netflix at the moment.

Pretty much the same right? Just splitting hairs, really.

September 2017 Fam Din
I love making mussels. They’re super easy and quick to whip up for guests or if you’re dining solo. And as far as seafood goes, they’re a great bang for your buck!

I usually make Spicy Mussels in White Wine or Belgian Beer Mussels with Frites as they’re both so low maintenance but these Tomato-Fennel Mussels really do bring such a different profile. Just as easy but the addition of the fennel, crushed tomatoes and clam juice create a rich and an intensively flavorful sauce–particularly when the liquor of the mussels join the party. They smell divine while bubbling away and are perfection when you serve it with toasted baguette or ciabatta to soak up all that goodness. In fact, the sauce is thick enough (but not too thick) that it can be served over linguine or other long stranded pasta.

Whatever the setting you end up having these mussels at, you’re going to love them!

ps. And if you’re anything like my Seestrah, add a few threads of saffron when you pour in the tomatoes. She’s fancy like that! ❤

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Tomato-Fennel Mussels
Serves approximately 4-6

Ingredients:

1 small fennel bulb with fronds
2 tablespoons olive oil
2 tablespoons unsalted butter
½ cup diced white onions
1 tablespoon minced garlic
1 teaspoon red pepper flakes
½ cup dry white wine
1 8-ounce bottle clam juice
1 28-ounce can San Marzano tomatoes, crushed
4-5 fresh thyme sprigs
2 dried bay leaves
5 pounds black mussels, scrubbed and debearded
kosher salt
¼ cup chopped fresh parsley

Cut the fennel bulb from the stalk, reserving the fronds. Dice the bulb and roughly chop the fronds. Set aside separately.

Heat a large, heavy bottom pot over medium heat. Add the olive oil, butter and swirl around the pot. Once the oil begins shimmering and the butter has melted, add in the onions and chopped fennel bulb. Stir and cook for 4-5 minutes until softened but not browned. Add the garlic, red pepper flakes and cook for an additional minute until fragrant. Pour in the wine and allow the liquids to come to a boil. Keep stirring until the wine nearly evaporates.

Pour in the clam juice and can of crushed tomatoes with its juices. Stir in the thyme sprigs and bay leaves. Partially cover the pot and allow everything to come to a rolling boil. Reduce the heat to low and simmer the ingredients for 10-15 minutes stirring once or twice during that time.

Uncover the pot and turn up the heat to medium. Once the items starting bubbling, add in the mussels. Stir a few times so that they become coated in the tomato sauce and place the lid back on the pot. Allow the mussels to steam for 5-7 minutes until they have all opened.

Remove the lid, stir the mussels around a few times and taste the sauce. Add additional salt as necessary. Discard of the thyme stems and bay leaves. Fold in the fresh parsley and half of the chopped fennel fronds. Transfer the mussels and the sauce into a large serving dish. Garnish with the remaining fennel fronds and serve with warm bread.

Seafood · Sponsored

B.L.E.A.T.S. Sandwiches

B.L.E.A.T.S.

This week we’re giving one of my favorite ingredients some love.

Something so versatile, quick to prepare and that can send almost anything over the top.

Yep……

The beloved Egg.

B.L.E.A.T.S.

Pizza? Throw an egg on it…..

Pasta? Throw an egg on it…..

Sandwiches? Throw an egg on it…..

Salads? Throw an egg on it…..

Ramen Noodles? DEFINITELYThrow an egg on it…..

B.L.E.A.T.S.

Eggs have that magical ability to bring almost anything it touches to the next level. When adding a poached or runny fried egg to a dish, it becomes something so decadently transcendent—unctuous, sinful, delicious.

All that with just an egg!

B.L.E.A.T.S.

To close out National Sandwich Month and for my next contribution to Safest Choice™ Darling Dozen, I thought I would whip out a hearty and fun sandwich…. B.L.E.A.T.S.

B-acon

L-ettuce

E-gg

A-vocado

T-omato

S-almon

Oh yes…I went there.

B.L.E.A.T.S.

It all starts with an easy sriracha mayo I mix up to hold everything together or you can use any other spread that suits your fancy.

Wasabi mayo, pesto, garlic aioli, dijon mustard……

You get the gist….

B.L.E.A.T.S.

Next comes the salmon that is simply seasoned with kosher salt and then pan seared until it’s crispy on the exterior but still moist and tender in the middle. I happened to have a large fillet here but if you can’t find one big piece, just grab a couple smaller fillets.

Then, I cracked a few Safest Choice™ pasteurized eggs in the skillet and fried them until the edges were crisp and the yolks had just barely set.

I’m all about an ooey-gooey egg yolk…..it makes it seem a bit sinful—but don’t feel guilty. I sure as heck don’t.

B.L.E.A.T.S.

Once that’s all done, everything gets layered in between some hamburger buns or rolls. It truly is a behemoth of a sandwich and incredibly messy to eat.

But so wonderfully worth it!

And if you can’t get a little messy at home while enjoying some B.L.E.A.T.S. then you’re just not living life.

B.L.E.A.T.S.

Want to learn more about our friends from Safest Choice™? Then head on over here and while you’re at it, check out some more egg-a-licious recipes on their site!
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B.L.E.A.T.S. (Bacon, Lettuce, Egg, Avocado, Tomato & Salmon) Sandwiches
Serves 4

Ingredients:

½ cup mayonnaise
1 tablespoon sriracha chili sauce
1 teaspoon sesame oil
1 garlic clove, finely minced
kosher salt
1 pound fillet salmon, skinned and deboned
3 tablespoons vegetable oil, divided
4 large Safest Choice™ pasteurized eggs
½ small lemon
1 small tomato, sliced
1 small avocado, sliced
8 strips cooked bacon
4 lettuce leaves
4 hamburger buns or rolls

In a small bowl, whisk together the mayonnaise, sriracha, sesame oil, garlic and 2-3 pinches of kosher salt. Cover and refrigerate the sriracha mayonnaise.

Liberally season the salmon fillet with salt on both sides. Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and swirl it around to coat the bottom of the skillet. Carefully lay the salmon fillet into the skillet. Allow the salmon to sear, undisturbed, for about 4-5 minutes depending on the thickness of the fillet. The salmon should be about ¾ cooked through. Gently flip the fillet and allow it to brown on the other side for another 2-3 minutes until the center is barely pink. Remove from the skillet and transfer to a large plate to rest.

Use paper towels to wipe the interior of the skillet. Heat ½ tablespoon of the oil over medium-low heat. Crack 2 Safest Choice™ pasteurized eggs in the skillet and fry until the center has set and the whites are opaque. Sprinkle each egg with salt. Transfer the fried eggs to a plate and repeat with the remaining oil and eggs.

Squeeze the lemon over the rested salmon fillet and cut into four even pieces.

Assemble the sandwiches by spreading sriracha mayonnaise inside each of the hamburger buns/rolls. Top the bottom of each bun/roll with lettuce, avocado slices, tomato slices, bacon strips, salmon piece and then a fried egg. Place the top of each bun/roll on and serve.

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*DISCLOSURE: As a brand ambassador for the Safest Choice™ Darling Dozen, I was compensated for the creation of this recipe and post. However, as always, all opinions are my own.*