Thursday, May 10, 2012

Around the World Part II!

I sense that May will not be a good food month. We have so many social obligations and dates out that my poor kitchen might get dusty! Plus I'm trying to extra be healthy when we are home so there are lots of salads! For example after our eat-fest last weekend in Syracuse we came home and had dinner out with friends Sunday to celebrate our engagement. Monday I wanted to detox and I made a huge salad and served it with Grandma's homemade applesauce. Tuesday Mr. Lawyer took me out to Rose Tattoo for an early anniversary dinner, Wednesday Amanda came over and we made mussels, tonight is Brad's graduation dinner, Friday will probably be a salad night, and then Saturday is a baseball game and Sunday is Mother Day's Brunch. Yikes!
I told them to smile and this is what I get. *sighs*
Do you remember when Amanda and I started doing our "Eating Around the World?" It seems we're much better about eating out than cooking it ourselves! Plus with both of our busy schedules planning a meal has been a disaster. Last night we finally got back on track! Way back in November we did Zorba's and made some greek food. A little bit ago we went to the Belgium Cafe (one of our favorite places!) and had some delicious mussels. Last night we finally got to make some! Mr. Lawyer and I had made these once in Syracuse with our friend Dave and they were super simple. Plus mussels are surprisingly cheap. This recipe highlights the mussels and is not as intricate as the Belgium Cafe's mussels. They have some crazy and amazing flavor combinations. One of my favorites is their Bloody Mary Mussels which you can only get for brunch. Next up: Thai! Because we already went out for it!
Mariniere Mussel Pot
(From Martha Stewart)
2 1/4 pounds mussels, scrubbed and debearded (make sure to pick out any broken or open ones!)
1 1/2 cups water
1 cup dry white wine, or Belgian beer
1 bay leaf, preferably fresh
1 small Spanish onion, thinly sliced
1 rib celery, cut into 1/4-inch dice (about 1/2 cup)
2 tablespoons unsalted butter
1/4 cup coarsely chopped fresh flat-leaf parsley
1. Place mussels in a large pot. Add 1 1/2 cups water. Cover, and bring to a boil over high heat. With water boiling, steam for 3 minutes. 
2. Add wine and bay leaf. Steam for 3 minutes longer. 
3. Add onion and celery, and steam until all the mussels open, about 1 minute longer. Remove from heat, and add butter; toss until butter melts. Transfer to a serving dish. Sprinkle with parsley, and serve immediately.

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