Mussels with Oriental Sauce, from Momofuku
There are some cookbooks that just scream “I’m finally a grown-up cook”. Well, to be fair, they don’t scream it. That would be alarming and would possibly be reason to go see a doctor. But while some cookbooks are very utilitarian and I wouldn’t be surprised to see them in just about anyone’s kitchen, there are others that feel like they should indicate a love and passion and dedication to cooking that not everyone wants to have. Some of these such cookbooks? Thomas Keller’s Ad Hoc at Home. The French Laundry Cookbook. And Momofuku. We’re not gourmet cooks. We’re busy people and most of the time we want a quick, relatively simple recipe that one person can prepare in under an hour. So while I really do want Thomas Keller’s Ad Hoc at Home, I just don’t see myself cooking from it all that often. So it was with a little trepidation that I bought the Momofuku cookbook.
Continue reading Pan Roasted Bouchot Mussels with OS
Unfortunately, the fishing hasn’t been all that great for Wilson Fish this year. They’ve had to deal with bad weather and small catches. Some days the Coast Guard won’t even let them go out to fish. So our diets, which usually consist of primarily salmon this time of year, have been turning to other seafood, such as the tasty mussels and clams from Oyster Bill at Taylor Shellfish.
I feel a bit like this site has turned into the Asparagus and Shellfish Manifesto, and if you’re allergic or simply don’t like shellfish or asparagus, well, I am truly [...]
Clams and mussels are fantastic for a quick, weeknight meal. They take very little preparation, about 10-15 minutes of cooking time, and can be made with only a couple of ingredients. The simplest clam or mussel recipe imaginable is just to steam in some butter and white wine and serve with crusty bread. However, with the addition of just a couple ingredients, you have endless variations.
A lone mussel
Today’s recipe uses two spices that aren’t always available in the Pacific Northwest: ginger and coriander. You can sometimes find ginger at the University District Farmers Market [...]
Now that we’ve had two successes with clams, I’m ready to branch out into mussels. This might not seem all that adventurous after clams, but here’s a little background. Until last year, I’d never met a mussel that I liked. Other than sea urchin, I like all seafood. Lobster, clams, crab, oysters, halibut, rockfish, salmon… you name it, I’ll eat it. But mussels just never appealed to me. John would order them and I’d try one, but I never liked it. They tasted fishy to me, and the texture was just not something I enjoyed.
Mussels [...]
