My Recipes


  • Sometimes I actually try and give you detailed guidance. Sometimes is the key word here.

Spontaneous Cooking At Home

Summer Love


  • I've decided to categorize my dishes from summers past, so you can actually find the food on this site a little easier. Yes, it took me a year to come to this realization on my own.

Recent Obsession: Spring


  • Watch me geek-out over my favorite food season of the year.

Stat Counter


« Tuna and Beet Ceviche | Main | 2006 Best and Worst NYC Restaurant Trends »

Clams, Mussels, Caramelized Cauliflower, Mushroom Broth

Well, I wish I could tell you these were happier times for me.  I'm going through some personal Nov6_056 issues that have left me feeling very vulnerable and, well, just shitty.  I know this is not the forum for this, so I won't write about the details here - I've been pretty good about keeping my personal life off this site, despite my occasional need to heal myself by writing.  If you are interested in the details, send me a note.  I'm an open book.

In honor of my gloom, I'll post a dish that I made recently that would cheer anyone up on a cold night.  I love aromatic, infused and simple broths that come with steamed mussels.  I remember my first garlic, white wine and parsley broth that Nov6_068came with a pot of mussels and a side of frites in France.  I thought I'd make a simple dish on a cold winter night that creatively incorporated the principles of the French classic.  I had a mushroom stock on hand in my fridge.  Actually, it wasn't stock but just the strained juices from rehydrated dried porcini mushrooms.  I added some garlic and rosemary to the broth and let it simmer briefly until about to boil.  I added a touch of white wine and then a handful of clams and covered to steam.  Finally, after a few minutes (depending on the size of the clams), I added the mussels, a nugget of butter and some chopped parsley for a final minute or so of steaming. 

I had been looking for a starchy side dish to take the place of fries, so I caramelized some cauliflower before making the mussels and clams.  I loved the addition of cauliflower to this dish - it was a pleasure to dunk into the rich mushroom juices.

Anyhow, maybe some frequent posting on this blog will be a form of healing for me.   Look forward to more frequent postings over the next few weeks (this week might be light due to the holidays, however).

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/t/trackback/240600/6887227

Listed below are links to weblogs that reference Clams, Mussels, Caramelized Cauliflower, Mushroom Broth:

Comments

This looks melonfarming awesome and if i wasn't all tanked up on some cheap 5th ave mexican grub, I'd f. up a bowl of it RIGHT NOW!!!

I hope things look brighter soon. Keep the fire in the belly, brother!

thanks ayun. and thanks to all of the great people who have emailed and checked in with me. really great stuff. i am hanging in there. send me a note and say hi - i'll definitely appreciate it.

Wow those clams loook sooo good! And your blog is beautiful! You should enter the recipe contest at my new site - www.chefclub.net - you're obviously over qualified!

Keep up the good blogging and I'll keep eating it up!

Great looking shellfish recipe. I bet it is at least as tasty as it looks.

Post a comment

If you have a TypeKey or TypePad account, please Sign In

Recently Featured At...





I Loathe Sandra Lee Monthly Recipe


Enter your email address:

Delivered by FeedBurner