Mussels in Tomato Broth

Today they had Mussels on sale at my local Publix so I decided on a Mussel bowl for dinner.
A couple of weeks ago we went to a restaurant and my husband had Mussels as his main course and of course I had to taste. They were so good I have wanted to try and make something similar ever since.
So today is the day it seems.

The broth the Mussels came with had a rich smoky taste and small pieces of bacon and chorizo in as far as I could taste. I have put together a mix of ingredients that I hope will make my broth as good as the other one.....

Ingredients;


1 red onion, chopped
4 cloves garlic, chopped
1 chile, chopped
6 oz bacon cut in small pieces
4 oz chorizo cut in small pieces
Olive oil
1 big can of tomatoes
3 pounds mussels
Salt, pepper and smoked paprika

First wash the mussels and discard the ones that are broken or don't close when handled. Set aside.
Heat a big pot and add some olive oil. Add the onion, garlic and chile and fry on medium heat until shiny, add the bacon and continue frying while stirring until the bacon is cooked. Add the chorizo and continue stirring for another minute then add the tomatoes.  Bring to a boil then season with salt, pepper and smoked paprika.

Simmer for another five to ten of minutes on low heat until it smells yummy. Taste and season some more if necessary but remember the mussels will make the dish more salty so go easy on the salt, you can always add that later.

Add the mussels.

Boil until all the shells have opened. Discard the ones that don't.

Eat with bread for dipping to get the most out of the broth.

Bon Appétit!

Smoked Salmon Cream with Grisini in glasses

This dish was also part of our New Years Eve menu. You can find it in the same cook book as yesterdays Granité, "Gourmet" for nybegynnere. The dish doesn't necessarily need to be served in glasses, you can put the cream on crostini's or on a toast or put it in a bowl with crackers on the side as a spread.

Ingredients;

8 oz Philadelphia cheese
1/2 cup milk (I use reduced fat you can use whatever you want)
Juice from 1/2 lemon
6 tbsp good olive oil
1/2 pound of smoked salmon cut in small pieces
3 tbsp chopped chives
1 tbsp chopped thyme
1/2 tsp salt
5 rounds with the pepper mill

Put the cheese, milk, lemon and olive oil in the bowl attachment to the hand blender and blend for ca. 15 sec. Add the smoked salmon, herbs and spices and blend an additional 10 sec.
Put the smoked salmon cream in high glasses, top with some olive oil and grisini.

Eat and be merry!!

Spicy Clam and Tomato Broth

Christmas is over and the need for a change of hearts when it comes to the menu is in order. I have had a more than busy last two weeks with family coming in from Norway and no time for blogging but that doesn't mean that I have not been cooking. For my birthday on the 18th of december I got a new cook-book (actually I got far more than one...) from Donna Hay, Donna Hay Seasons and thats where I found this recipe. The original recipe also calls for couscous which I didn't use, not because I don't like it, I just wanted to taste it without first. If you want to use couscous just sprinkle 1/2 cup of couscous over the dish when its done, cover and let stand for 5 minutes or until the couscous i s ready.

Ingredients;


2 tbs olive oil
2 cloves garlic minced
1/2 tsp chili flakes (dry)
6 tomatoes, chopped
1/4 cup dry white wine
2 cups fish stock
4 cups water
1kg or ca. 2 pounds clams
Chopped cilantro to serve

Heat a large saucepan over high heat and add oil, garlic, chili and tomatoes. Cook for 3-4 minutes until the tomatoes are tender. Pour over the wine, fish stock and water and bring to a boil. Add the clams (you should rinse them well to make sure all the sand is gone..), cover with a tight fitting lid and cook until all the clams are open. If some do not open at all discard them. Top with chopped coriander and serve with bread in bowls. Use the bread to get all the broth, it's really yummy.

Bon Apetit!

Baked Sea Bass with Tomato Tapenade and Stir Fry Cabbage

This Friday I'm making Sea Bass using the two last recipes on my blog as well.
The Sea Bass is baked with a Tomato Tapenade Topping and served with a side of Stir-fried Cabbage.

Ingredients;


Sea bass (1/2 pound per person for a strong eater)
Salt and pepper to taste
Olive oil for the baking sheet
Tomato Tapenade for the topping
Stir Fried Cabbage for the side

Pat dry the fish, cut in portions and rub with salt and pepper. Put the pieces on an oiled baking sheet or in an oven proof dish.

Add 2 tbs of the Tomato Tapenade on the top and spread it out. Bake the fish in the oven (375F) for 25 minutes or until done (depending on your oven). Serve with the Stir-Fried Cabbage.

I did take a picture of the Sea Bass on a plate with the Cabbage but it didn't turn out that good.....Sorry!