Oswald Rivera

Author: Oswald Rivera (page 51 of 83)

Pork Chop Casserole

May 4, 2016 / Oswald Rivera / 0 Comments

If you have some pork chops on hand, this is one of the easiest recipes to prepare. Back on the block, when we made this dish, it was called chuletas en caserola. And it was something we did when we got tired of the usual pan-fried or stewed pork chops we served with the traditional rice and beans. It was a change-of-pace dish that the whole family enjoyed.

The dish is simplicity itself: layered potatoes, broccoli (you can substitute green beans or asparagus), and pork chops on top. Then everything is baked till chops are tender, and that’s it. The dish calls for the seasoning ingredients to be pounded in a mortar. That’s traditional in Nuyorican cooking. If you don’t have a mortar and pestle, you can simple mix 1/2 teaspoon pepper, the 3 garlic cloves (minced), the oregano, salt and olive oil in a small pan or cruet, and then rub the seasoning on the pork chops. It’ll give you the same affect, although the flavor will not be as pronounced.

Notice that in the dish, we sometimes sprinkle grated cheddar (or whatever cheese you have on hand) on top of the veggies. This is optional. In our clan some liked the cheese included and some did not. Your call. That said, this is a one-pot entreé that goes well with a light red wine such as a Bardolino, Valpolicella, Beaujolais, or Gamay.

CHULETAS EN CASEROLA
(Pork Chop Casserole)

4 loin pork chops
12 whole black peppercorns
3 cloves garlic, peeled
1 tablespoon fresh oregano (or 1 teaspoon dried)
1/2 teaspoon salt
3 tablespoons olive oil
2 medium potatoes, washed, scrubbed, and cubed (do not peel)
1 large head broccoli
1/4 cup chicken broth
2 tablespoons grated cheddar cheese (optional)

1. Preheat oven to 350 degrees F.
2. Rinse pork chops under cold running water and pat dry with paper towels.
3. Crush peppercorns, garlic, oregano and salt in a mortar. Blend in olive oil.
4. Rub each chop thoroughly with the seasoning. Set aside.
5. Place potatoes in bottom of a casserole dish (I prefer cast-iron).
6. Wash the broccoli in cold running water and pat dry with paper towels. Cut off the broccoli florets and arrange on top of potatoes. You can reserve the stems for another use (such as broccoli soup). Pour chicken broth over vegetables. Place pork chops on top and bake for 45 minutes.
8. If using cheese, bake the chops for 40 minutes, sprinkle cheese on broccoli, and bake for another 5 minutes. Serve.
Yield: 4 servings.

Punjab Eggplant

I’m an eggplant aficionado. This is most obvious in my prior posts on the subject: Tuscan Eggplant (2/6/15), and Prized Eggplant Recipe (2/20/10). That means I’m always on the lookout for new and innovative eggplant dishes. Recently I was at the neighborhood deli getting my bagel with whitefish when, pursing the store shelves, I happen upon a package of something called “Punjab Eggplant.” It had a nice looking picture on it, and a caption that claimed it was the easiest thing to make: just heat and serve. I thought, why not? In retrospect, I should have listened to my wife who always cautions me about buying processed, pre-cooked stuff. But, being a hard-head, I didn’t listen. I bought the stuff, took it home, and heated it up.

It was terrible! It had this metallic aftertaste that just clung to my tongue. The thing was awful.

I decided then and there that I would make my own Punjab eggplant. It couldn’t possibly be as bad as the store-bought thing. So I queried my Indian friends as to how to prepare the dish. This being the age of the internet, most said, Go on-line, see what you can find. I did just that and came upon a plethora of excess information on Indian eggplant, baingan bharta, burtha bharta, baingan ka bharta, and a host of other arcane trivia that boggled the mind. Generally speaking, “Bharta” refers to a type of North Indian cuisine where ingredients are chopped or mashed before or after the dish is prepared. Punjabi Bharta is Eggplant Bharta prepared in this way. I finally found an acquaintance who gave me a reasonable recipe which I tweeked here and there to come up with the dish given below.

Thus here is my version of Punjab Eggplant, using fresh ingredients, no chemicals, and it sure as hell is better tasting that the packaged stuff. I’m informed that, traditionally, this dish is served with steamed white rice. It makes for a great vegetarian meal.

PUNJAB EGGPLANT

1 large eggplant
4 tablespoons olive oil
1/2 teaspoon cumin seeds
1 medium onion, finely chopped
1-inch piece fresh ginger, peeled and grated
2 clove garlic, peeled and minced
2 medium tomatoes, chopped
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1 green chili, chopped
Salt to taste
Chopped fresh cilantro for garnish (about 1 tablespoon)

1. Preheat oven to 450 degrees F.
2. Wash the eggplant under cold running water and pat dry with paper towels. Pierce eggplant in 4-5 places with a sharp knife or fork. Rub with 2 tablespoons olive oil, and bake eggplant until soft, about 30-40 minutes. You can tell the eggplant is soft because it will start to cave in on itself once it’s done. Cool, peal the skin, and chop up the flesh, then set aside
3. Heat remaining 2 tablespoons olive oil in a large skillet or pan over medium heat. Add cumin seeds and cook until they start to crackle and turn golden brown (be careful not to burn the seeds).
4. Add onion and cook until soft and translucent. Add garlic and ginger and cook for 1 minute. Stir in tomatoes, turmeric, coriander, chili, and salt. Cook for 2 minutes.
5. Add eggplant to skillet and cook for 5 minutes more. If the moisture evaporates or it gets too dry, you can sprinkle a little water on it. Garnish with fresh cilantro and serve.
   Yield: 4 servings.

Cooking with Garlic

April 18, 2016 / Oswald Rivera / 0 Comments

Back in January 2010 I did a post on the wonders of garlic, inclusive of a recipe, Chicken with Garlic Sauce, which called for 12 garlic cloves in the ingredients. That’s right, twelve. Now, you’re saying to yourself, Twelve garlic cloves? This Rican is crazy. And, yes, guilty as charged—for garlic. I’ve decided to revisit this wondrous perennial. One can never go wrong or tire of garlic. It was use as a medicinal herb in Ancient Egypt. Greek warriors ate garlic before a battle (it increased their physical strength). Slaves ate garlic while building the pyramids since it enhanced their endurance. Think of that the next time you see the movie version of The Ten Commandments while Charlton Heston and company struggle to erect the pyramid tomb of Sethi.

It’s common knowledge that garlic promotes cardiovascular health. It has a high Vitamin C content, and prevents the accumulation of LDL (bad) cholestteral in the arteries. But more, it can reduce the chance of developing common cancers like breast and colon cancer. So, what’s there not to like about it? Yeah, I know, you’re saying, How am I gonna kiss my significan other after eating garlic? Get over it. If she or he doesn’t like it, get another partner

Cooking with garlic is the easiest thing. Crushed, chopped, minced or roasted, it gives a marvelous flavor and depth to any dish. A little garlic goes a long way, but a lot of garlic, to my mind, is better. Yes, I am a fanatic when it comes to the glorious bulb. But, as the following recipes show, garlic can enhance any dish, transforming it into a softer, sweeter, nutty-like rendition. And, you’ll never have to worry about vampires invading your home.

GARLIC BUTTER

Combine one stick melted butter with 3 cloves finely minced garlic over medium heat until the butter absorbs the garlic. Stir in one teaspoon chopped parsley, and that’s it. Great for eggs, omelets, brushed on bread or warm biscuits; or spread over steamed or baked fish, or cooked chicken. Even a juicy steak will benefit from garlic butter.

GARLIC OIL

Heat 1/2 cup sunflower oil in a small pan. Add 3 cloves crushed garlic. Cook, strring gently. for about 5 minutes until garlic is lightly golden. Do not let garlic burn or it will turn bitter. Cool, strain, and use oil as a flavoring or for frying. Very popular in Asian dishes.

GARLIC SAUCE

This is very popular in Greek cuisine. In a blender or food processor, blend 4 cloves garlic, crushed; 2-3 slices bread, soaked on water, 1/2 cup olive oil; juice of half a lemon; 1 tablespoon white vinegar; salt and ground black peppper to taste. In some recipes they add 1 cup mashed potatoes for greater consistency. Your choice. This sauce is great with cold or hot meat or fish dishes. If you like it stronger, you can add more garlic.

GARLIC POTATOES

2 pounds Idaho or Yokon Gold potatoes, unpeeled, washed and scrubbed and cut into 1/2-inch
wedges
6 tablespoons olive oil
5 garlic cloves, peeled and halved
1 teaspoon chopped fresh thyme or tarragon

1. Place potato wedges in a pan with about 1&1/2-inch water. Bring water to a boil, cover, lower heat and steam until wedges are very tender, about 15 minutes.

2. Meanwhile, in a large pan or skillet, heat 5 tablespoons olive oil over low heat. Add garlic and sauté unitl golden, about 5-6 minutes.

3. Add potatoes and thyme (or tarragon) to pan or skillet. Season with salt and pepper. Cook for about a minute more. Drizzle with ramianing olive oil and serve.

Yield: 4 servings.

OMELET WITH GARLIC

2 tablespoons olive oil
4 cloves garlic, peeled and finely minced
6 eggs, beaten
Salt and ground black pepper to taste
1 cup mushrooms (button, shitake, or portobello), thinly sliced
1/2 cup grater cheddar or Swiss cheese

1. Heat oil in medium non-stick pan or skillet over moderate heat. Manwhile, mix salt and pepper with eggs. Add to pan and cook until top begins to set.
2. Add garlic, mushroons, and cheese. Place a lid on the pan to help the top part of the omelet to cook.
3. Starting from the edge of the pan, use a spatula to fold one-third of the omelet toward center of the pan and cointinue until the omelet is roll-shaped. Cook for about 1 minute more; and slide the omelet off the pan onto a serving platter.
Yoeld: 4 servings.

SHRIMP WITH GARLIC SAUCE

1 pound medium sized shrimp, peeled and deveined
1/2 cup olive oil
4 cloves garlic, peeled and minced

Salt and ground black pepper to taste
Lemon wedges for garmish

1. Combine shrimp, olive oil, salt and pepper in a bowl or a large ziplock bag. Stir to conbine, cover (if using bowl), and marinate in the refrigerator overnight or, for at least 4 hours.
2, Heat a pan or skillet (I prefer cast-iron) on medium heat. Add butter and, when sizzling, add shrimp. Cook until pinkish red. More garlic can be added, if desired, during cooking (but don’t let the garlic burn). Serve with lemion wedges
Yield 3-4 servings.
Note : This dish is great with steamed white rice.

Curried Fish Fillets

April 5, 2016 / Oswald Rivera / 0 Comments

I cook with curry quite a bit. It’s one of my favorite methods. And, like most people, I use curry powder or curry paste when preparing a dish. But, before the powder and paste came along, cooks would make their own curries or a particular dish. The word “curry” originates from the Tamil word “kari” which means “spiced sauce.” And that’s all curry is: a sauce with a combination of ingredients, many of them dried spices ground and mixed mixed together to create a sauce.

The dish that follows is that vein. It’s simply fish fillets in its own curried sauce. The fish used can be any firm fleshed flesh such as pollock, haddock, turbot, bass, etc. I use cod fillets. They’re inexpensive, goods, and nutritious. The side dish is steamed white rice. In this instance, since the recipe has an Indian slant to it, I prefer basmati rice.

CURRIED FISH FILLETS

2 pounds fresh skinless, fish fillets
3 tablespoons peanut oil
1 cup mustard seeds
1 medium onion, peeled and sliced into thin rings
1 tablespoons ginger, sliced into thin strips
1 jalapeño chili, seeded, and sliced into thin strips
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 cup dry sherry or white wine
1/2 cup chicken broth
Salt and ground black pepper to taste
Juice of 1/2 lime
1 teaspoon dark brown sugar

1. Wash fish fillets under cold running water and wipe dry with paper towels. Then cut into serving portions. Set aside.
2. In a large skillet, heat the oil. Add mustard seeds, and when they start popping, add onion. Saute until they start to brown. Lower heat, add ginger, chili, coriander and turmeric, and cook for 2-3 minutes.
3. Add dry sherry or wine. Add fish, cover, and simmer 5 minutes.
4. Add chicken broth, cover and simmer 5 minutes more, or until fish is just cooked through. Transfer fish to a serving platter.
5. To skillet, add salt, pepper, lime juice and sugar. Stir to combine, adding a little water if needed.
Spoon sauce over fish and serve.
Yield: 4 servings.

Pilaf Rice with Golden Raisins

March 28, 2016 / Oswald Rivera / 0 Comments

We Nuyoricans can’t do without rice. It goes back to our island culture where rice was the main side dish (along with beans) to almost any entrée. And it wasn’t just plain white rice. It was yellow rice; rice with squid (arroz con calamares—or what in my family we call black rice since the ink from the squid gives the rice a dark hue); rice with pigeon peas (arroz con gandules); the famed arroz con pollo (rice with chicken); a sumptuous paella; or even rice pudding (arroz con dulce).

Once I left the block and discovered other rice dishes out there from various cultures, I started experimenting. I discovered Indian rice, and Syrian rice (made with Syrian noodles), Italian rissoto, and Persian rice (Chilau or steamed). But my vantage point has always been pilaf rice, which is also popular in our cuisine. One can do wonders with pilaf rice, mixing it with almost any ingredient (except for Jello). I’ve done pilaf with peas, turmeric, cumin, you name it. Yet, among my favorites has always been pilaf rice with raisins; and this can be black raisin or golden raisins. The raisins give it that sweet tang that makes it adorable.

The recipe that follows shows what I mean. It can serve as an accompaniment to any vegetable, meat, fish, or fowl dish. Or even on its own, it’s a marvel. Go at it.

RICE PILAF WITH GOLDEN RAISINS

1 cup rice
2 tablespoons butter
1 small onion, sliced into thin rings
1 1-oz (28.3g) box golden raisins (can use black raisins, if desired)
1/2 teaspoon ground cumin
1 1/4 cups water
1 bay leaf
Salt and ground black pepper to taste
1/4 teaspoon ground coriander

1. Wash rice at least three times in cold water and drain to rid it of starch. What in Pennsylvania Dutch country is known as “washing in several waters.”
2. Melt one tablespoon butter in a medium heavy saucepan (I prefer cast iron). Add onion and cook, stirring until wilted and translucent.
3. Add rice, raisins, cumin, water, bay leaf, salt and pepper. Bring to a boil. Stir, cover pan and simmer until water is absorbed (about 20 minutes). Let sit, covered, for another 10 minutes.
4. Discard bay leaf. Add coriander and remaining 1 tablespoon butter. Stir with a fork, to distribute butter in rice. Serve, or keep covered in a warm place until ready to eat.
Yield: 4 servings.

The Easter Ham

March 24, 2016 / Oswald Rivera / 0 Comments

Here we are again, the Easter holidays. Easter dinner was a big deal in our family back in Spanish Harlem. And it was always lamb. Sometimes my mother would make lamb and a roast pork shoulder (pernil) for those who didn’t like lamb. But lamb was the mainstay.

It wasn’t until I traveled down South that I discovered that ham was the biggie. And by that I mean a big, juicy Smithfield ham. This ham is a specific type of ham that comes from Virginia. It is usually a country ham that been naturally cured in salt and brown sugar. The other type is a smoked ham, which is cured in a brine consisting of sugar, salt and spices, and are fully cooked. You get them bone-in (with the bone) or boneless for easy slicing. Of course, if all fails or you can’t get these items, then there is canned ham, like Spam, but larger. This is the last option, short of death. There is also what is know as “Virginia ham.” This is similar to the Smithfield, but it does not come from Smithfield Virginia proper.

Now that I’ve got you properly confused, let me say that I used a smoked ham for the following recipe. It’s the only type I could get at the time. And it wasn’t too bad. In fact, it was pretty good since I cooked it in maple syrup ( a suggestion from my wife—who loves maple syrup, especially from Vermont). The recipe is amazingly easy, and the result are fabulous. Not the Nuyorican pernil, but a good substitute.

BAKED HAM

1 smoked ham (3-4 pounds)
1 teaspoon ground cloves
1/2 stick butter
1/3 cup maple syrup

1. Preheat oven to 325 degrees F.
2. Prick ham all over with the tines of a fork; and rub with ground cloves.
3. In a small saucepan, heat the butter over medium-low heat. Add the maple syrup and combine.
4. Rub ham with maple-butter mixture, using a brush or, of you don’t have a brush, using your hands.
5. Place in a baking pan and bake 15 minutes per pound or until internal temperature reaches 160 degrees.
6. Place in serving dish or platter and slice thinly.
Yield: 4 servings.

Shrimp with Black Beans

March 19, 2016 / Oswald Rivera / 0 Comments

I was recently given a jar of fermented black beans as a gift. The first thing I asked is, How do I use this thing? Then I discovered it is very common in Chinese cuisine, and it’s an item found in Asian stores. I also learned that, in cooking, it should be used rather sparingly. Its not like opening a can of beans and adding it to your stew. A little bit goes a long way. The recipe I tried it with is stir-fried shrimp.

The dish is easy to cook and calls for the usual ingredients found in Cantonese dishes: soy sauce, sesame oil, bok choi (or other cabbage, if desired), ginger, and scallions. I decided to give it a sweet and sour affect by adding honey to the mix. The result is given below. Served over steamed rice, or, if you like, lo mein noodles, it’s delicious.

SHRIMP WITH BLACK BEANS

2 tablespoons fermented black beans
2 tablespoons white wine or dry sherry
2 1/2 pound shrimp, peeled and deveined
2 tablespoons honey
2 tablespoons soy sauce
1 clove garlic, peeled and sliced
1/2 teaspoon salt
2 teaspoons sesame oil
1 pound bok choi, trimmed, washed and dried (can use regular cabbage)
2 tablespoons peanut oil
1 clove garlic, peeled and finely minced
1 tablespoon fresh ginger, peeled and minced or grated
1 cup minced scallions

1. Soak black beans in wine or sherry. In a large bowl, marinate shrimp in 1 tablespoon honey, 1 tablespoon soy sauce, sliced garlic, salt and 1 teaspoon sesame oil. Set aside.
2. Separate bok choi leaves from stems. Chop stems into 1-inch pieces, and chop leaves roughly.
3. Preheat a wok, large skillet or frying pan over medium-high heat. Add 1 tablespoon peanut oil. Raise heat to high, and when it begins to smoke, add minced garlic and immediately add shrimp with its marinade. Cook for about 2 minutes, stirring frequently. Spoon shrimp out of wok into a plate and set aside.
4. Add remaining tablespoon peanut oil to wok and, when it smokes, add ginger and bok choi. Cook, stirring frequently, for about 4 minutes.
5. Add shrimp to wok. Stir in black beans and their liquid, scallions, and remaining honey and soy sauce. Cook for 1 minutes. Turn off heat, drizzle remaining sesame oil on top, and serve.
Yield: 4 servings.

Picadillo

March 12, 2016 / Oswald Rivera / 0 Comments

One of the most popular dish is our repertoire is picadillo (pee-kah-dee-yoh). It’s also common in Cuban cuisine. And it’s one of the easiest entreés to prepare. It’s basically a ground meat stew. But you can use ground chicken, turkey or lamb in lieu of beef, if desired. The Puerto Rican version differs from other types in that we add sofrito to the dish.

Sofrito is a base flavoring that is prevalent in our cooking. At it’s basic, it’s an aromatic mix of herbs and spices that is used in countless criollo dishes. This concept can be found in other cultures as well. One example is the India mix garam masala. Sofrito can be quickly whipped up in a blender or food processor. You can find processed sofrito by the jar in almost any supermarket or Caribbean store. Let me add this proviso: most suck. The home product is best. That being said, the only marketed one I can recommend is the sofrito made by Ricomida (myricomida.tumblr.com). It’s the only one that’s as good as the home made stuff. I’ve tried it and it’s the genuine article. If, for some reason, you don’t have the inclination to make your own, or can’t find the Ricomida brand, then mix a teaspoon of turmeric and one minced clove garlic in 3 tablespoons of olive oil and use that as a substitute. It won’t be kosher, but it’ll come close.

Traditionally, sofrito is served over steamed white rice. This time around, I experimented and served it with quinoa, a grain from Peru (it was a staple of Inca cuisine) that has gained popularity in the last few years. Hell, want to be even more adventurous, you can serve the sofrito over pasta.

In my cookbook, Puerto Rican Cuisine in America, the wine I recommend with the dish is Demestica, a lively red wine from Greece. But, since this is a Spanish dish, you can also serve it with a good Rioja. My favorite Rioja is Marquez de Riscal. If you can’t find it, then go for Marquez de Iberica. Both are good accompaniments to the picadillo.

PICADILLO
(Ground Meat Stew)

4 tablespoons olive
1 pound ground beef (sirloin preferred)
1 medium onion, peeled and chopped
1 medium green pepper, cored, seeded, and chopped
1 medium potato, peeled and cut into 1/2-nch cubes
1 8-ounce can tomato sauce
Salt and ground black pepper to taste
2 teaspoons sofrito
10-12 pimento stuffed olives

1. Heat 2 tablespoons of the olive oil in a large skillet or kettle. Add beef and cook on high heat until meat loses its red color. Drain excess pan drippings.
2. Reduce heat to medium, add onion and bell pepper and sauté until onion is transparent and meat is browned (about 3 minutes). Remove from heat and set aside.
3. In a separate skillet or frying pan, heat remaining olive oil and stir-fry potato cubes until golden (about 5-7 minutes). Remove potatoes and drain on paper towels.
4. Return beef to stove and, over low heat, add tomato sauce, salt, pepper, sofrito, potatoes and olives. Stir to combine. Cover, and simmer 10 minutes.
Yield: 4 servings

Chicken in Green sauce

March 5, 2016 / Oswald Rivera / 0 Comments

When I first offered this dish to my posse, the initial reaction was “Green sauce? What the hell is a green sauce?” Well, green sauce has been with us for a while. In Mexican cuisine it’s known as salsa verde. And then there is the famed chili green sauce. Most salda verde is made with cilantro, tomatillos, and, sometimes, avocados. My version follows more of the green sauce popularized in Spain. It uses parsley as the base ingredient. In this recipe I make it with tostones (fried green plantains) as an accompaniment. For the tostones recipe check out my posting of 9/9/10

The versatility of green sauce is that it can be used with vegetables, seafood, or meat. My favorite is with boiled or steamed chicken. It’s an easy enough recipe to prepare: the chicken is seasoned, then boiled; the sauce ingredients are pureed in a blender or food processor—and that’s it. Try it for your next special dinner. Your significant other, or guests, will truly regard it as SPECIAL

GREEN CHICKEN IN GREEN SAUCE

2 chicken skinless, boneless breasts, halved
Salt and freshly ground black pepper to taste
1 tablespoon oregano
1 teaspoon ground coriander
3 tablespoons cup olive oil
2 tablespoons red wine vinegar
1 bunch fresh parsley, washed and dried
2 cloves garlic, peeled and crushed
1/2 cup light or heavy cream

1. Wash chicken breasts under cold running water and pat dry with paper towels.
2. Rub chicken breasts with pepper, salt, oregano and coriander. Place in a bowl, drizzle with olive oil and vinegar. Mix to combine with the spices and let stand 15 minutes.
3. Place chicken in a skillet or pan. Add one cup water, bring to a boil, cover and simmer on low heat for 30 minutes.
4. While chicken is cooking, put parsley, garlic and cream in a blender or food processor. Blend until smooth.
5. Remove chicken from pan, cut into bite sized pieces, and transfer to a serving platter. Pour sauce over chicken and serve.
Yield: 4 servings.

Mussels Cooked with Beer

February 27, 2016 / Oswald Rivera / 0 Comments

Mussels are very easy to cook. Most everyone knows that. You wash the mussels, scrub them well, pop them in a pan, add a little white wine or sherry, and cook until they open. I’ve cooked mussels in almost every sauce combination imaginable: from a soy sauce blend to mustard based, and everything in-between. Then I came across beer as a steaming agent. And I’ve discovered that when I use beer, the heartier the beverage, the better the result. Forget using a nondescript mass produced American beer. They generally suck, especially those “light beer” that are flavorless. Go for a dark beer or hearty type ale. Thank goodness we have in a this country a resurgence of regional and local breweries that have put our beer back on the map. If it wasn’t for that, American beer wouldn’t be worth drinking.

For this recipe I would recommend a good IPA, brown ale, or even better, stout. I cooked the mussels using an Otter Creek Copper Ale. This gem hails from Vermont and is a good example of native brewing. I also serve the dish with hot, crusty grilled bread.

MUSSELS COOKED WITH BEER

2 1/2 pounds mussels
4 tablespoons butter (unsalted)
2 shallots, peeled and chopped
2 cloves garlic, peeled and finely minced
2 bay leaves
2 cups beer or ale
1/2 cup chopped parsley
1 bunch fresh basil
1/2 cup heavy cream
2 tablespoons butter

1. Melt butter in a heavy bottomed pot or Dutch oven over medium heat.
2. Add shallots and garlic and cook until soft and transparent (about 3 minutes, but don’t let garlic get brown).
3. Add bay leaves and beer or ale. Bring liquid to a boil, add mussels, cover, and steam until the shells open (5-8 minutes). Discard any shells that do not open.
4. Using a slotted spoon, remove mussels to a large bowl or platter. Sprinkle 1/4 cup parsley over mussels.
5. Remove bay leaves from liquid in pot. Add basil and return liquid to a low heat. Stir in cream and remaining parsley. Cook until sauce coats the back of a spoon. Stir in additional 2 tablespoons of butter. Pour sauce over mussels and serve with hot bread.
Yield: 4 servings.

Author, Warrior, and Teacher