Saturday, 22 October 2016

New Kreation: Mussels and Potatoes

Almost two years ago during Thanksgiving in Venice Beach, I experimented with Onion-n-Garlic Pasta with Mussels. I have made it a few times since then and it never fails to satisfy.

Today I was yearning for some novelty, so cooking seemed to be a convenient option. I bought pre-cooked mussels and made them for dinner along, not pasta, but potatoes. As usual, I skimmed through whatever I found online about “potatoes and mussels”, reassessed the situation according to what I do and don’t have, then closed all tabs and proceeded to kreation.

  • First cut 5 small potatoes in quarters — Yukon/Red Gold, Fingerling, Russet or any potatoes — and boil them in a few inches of water.
  • During this time cut 1 green onion, 3 garlic cloves and 1/4 yellow (any colour) bell pepper.
  • About 10 minutes before the potatoes are ready, add 1 tablespoon of unsalted — or salted — butter to a skillet on medium high. Add the green onion, garlic, and bell pepper. Stir for about 3 minutes until softer. Then add 1/4 cup (4 tbsp) of rosé wine — white would also do — and 3 tbsp of water, bring to a simmer, about 2-3 minutes.
  • Add 1/2 lbs of mussels to the mixture, basil, thyme, peppercorn medley, salt and pepper, a dash of Soya, stir and cover for 4-5 minutes or until they are ready.
  • Finally squeeze half a lemon on the yummy outcome and add it on top of the boiled potatoes. You can heat it all for another minute before serving.

Bon Appetit, les p’tits amis. 

This is such a healthy, simple, and filling meal. I’m so impressed by the outcome, as I’m quite full but don’t feel any heaviness. It’s also incredibly tasty and versatile. You can actually pretty much add any other veggies or herbs which you feel would work. Some of the options I read about but didn’t have or chose not to use were dry chili pepper, white/red onions, chives, parsley, dill, cilantro, zucchini, spinach, diced/chopped tomatoes, olives, eggs, cheese. Also, butter is a personal preference and it could be replaced by olive oil and the potatoes could be roasted.

In addition to all that, mussels and potatoes are relatively cheap. You may not believe that this exquisite meal costed less than $6. True story. I’m probably having it again soon since I still have potatoes.


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