Daily Archives: June 12, 2015

Mussels with Spicy Sausage and Tomatoes…

2nd try to post Mussels with Spicy Sausage

Dishing With Diane

2015-06-11 20.44.55- MUSSELS DaY 2

Looks like it is going to be another hot day.

Here is another recipe from my files for an easy meal to prepare when you don’t want to be in a hot kitchen.

Mussels with Spicy Sausage and Tomatoes

Along with the mussels in the photo above, I added clams. You could add some shrimp or calamari rings also. Let your imagination go wild.

Mussels served with hot toasty garlic bread to dip in it’s own seafood broth, is one of my favorite Summer meals.

I hope you try this recipe and enjoy it.

Recipe

Ingredients

2-3 hot sausages – casings removed and broken into 1 inch pieces

2 tbsp. extra virgin olive oil

2 tbsp. butter

4-5 garlic cloves- sliced

 1 container cherry tomatoes – sliced in half (or 1 cup san marzano tomatoes- roughly chopped)

1 bay leaf

Salt and pepper

4 sprigs of fresh thyme

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Recipes- Portobello Mushroom Sandwiches

2015-06-10 18.10.06- Portobello

Here is a photo of a recipe from my Memorial Day post.

I made “Broiled Portobello Mushroom Sandwiches with Caramelized Onions and Fontina Cheese on a Toasted Roll” with sweet potatoes and broccoli rabe with beans.

A quick sandwich for a hot day when you don’t want to spend so much time in the kitchen.

Recipe below:

 Broiled Portobello Mushroom Caps with Fontina Cheese and Caramelized Onions

 This has to be one of my favorite meals and so easy…

 Ingredients:

2- 3 Portobello mushroom caps

Kosher salt

Fontina cheese, shredded

2 large red onions- sliced

Olive oil

1- 2 pats of butter

2 tbsp. Marsala wine

 Directions:

Start caramelizing your onions, this will take 30 minutes….

Slice 2 large red onions and set aside. (The onions will cook down)

Coat the bottom of a wide sauté pan with olive oil and butter. I use a ceramic coated pan to prevent the onions from sticking.

Heat the pan on medium high until the oil starts to shimmer. Add the onion slices and stir to coat the onions. Spread the onions out evenly over the pan and let them cook, stirring occasionally. After 10 minutes, sprinkle some salt over the onions. Keep the onions from drying out as they cook by adding a little water to the pan.

Let the onions cook for 30 minutes, stirring every few minutes. After 20 minutes lower the heat and add a little bit more oil, if you think the onions are about to burn. As the onions cook down, you may need to scrape the pan every few minutes if they are sticking. Continue to cook until they are a rich, brown color.

At the end of the cooking process, I add Marsala wine to deglaze the pan and add some flavor to the onions.

While the onions are cooking, grate the cheese, set aside and clean the Portobellos.

To clean the mushrooms remove the stems and scrape out the gills using a spoon. Brush off any dirt with a damp cloth and dry the mushrooms. (I take the gills out, but if you prefer, they can be left in).

Turn on the broiler in your oven.

When the onions are close to being done… arrange the mushrooms under the broiler within 6 inches from the source of heat, top side up. Broil the mushrooms 5 minutes, until they soften a little.  

Turn the mushrooms over and fill the caps with shredded cheese and broil for 2 more minutes until the cheese melts.

Serve the mushrooms on a bun with the caramelized onions.

Mussels with Spicy Sausage and Tomatoes…

2015-06-11 20.44.55- MUSSELS DaY 2

Looks like it is going to be another hot day.

Here is another recipe from my files for an easy meal to prepare when you don’t want to be in a hot kitchen.

Mussels with Spicy Sausage and Tomatoes

Along with the mussels in the photo above, I added clams. You could add some shrimp or calamari rings also. Let your imagination go wild.

Mussels served with hot toasty garlic bread to dip in it’s own seafood broth, is one of my favorite Summer meals.

I hope you try this recipe and enjoy it.

Recipe

Ingredients

2-3 hot sausages – casings removed and broken into 1 inch pieces

2 tbsp. extra virgin olive oil

2 tbsp. butter

4-5 garlic cloves- sliced

 1 container cherry tomatoes – sliced in half (or 1 cup san marzano tomatoes- roughly chopped)

1 bay leaf

Salt and pepper

4 sprigs of fresh thyme

optional -1 stalk celery or fennel – diced 

1 tbsp. flat leaf parsley – chopped

1 tsp red pepper chili flakes

Lemon slices

1 cup white wine

1 cup vegetable or chicken broth

½ cup heavy cream

2 lbs mussels – cleaned and debearded

Soak mussels in Cold water for 20 minutes to remove sand inside before cleaning and debearding.

DebeardingScrub grit off the shells of fresh mussels with a stiff-bristled brush, then debeard each mussel, as needed. Remove the beard, the little tuft of fibers the mussel uses to connect to rocks or pilings, by cutting and scraping it with a knife or scissors.

Directions

  1. Heat a large stainless steel pan over high heat. Drizzle the olive oil into the hot pan. Add the butter. Add the sausage and cook until browned. Remove from the oil and set aside.
  2. ADD the garlic, red pepper flakes, tomatoes, thyme (and celery or fennel-optional). Cook for a few minutes. ADD the wine and cook until the alcohol has evaporated. ADD the broth, season with salt and pepper. Bring to a boil
  3. ADD the mussels, cover and cook until the mussels have opened- approximately 2-4 minutes… NOTE: Discard any mussels (and clams) that have not opened, they are dead.
  4. Plate the mussels in a bowl
  5. ADD the heavy cream, sausage and parsley to the sauce and mix well. Pour over the mussels and garnish with lemon slices

Serve with toasted ciabatta garlic bread – Broil the ciabatta slices and then rub a garlic clove over the hot bread to really get the garlic taste.

Clams can be added as well