“Cod Meunière is my accessible take on the French staple Sole Meunière, fillets served in a brown butter and lemon-infused sauce with parsley and capers.” Citrus season has unexpectedly become one of my favorite produce seasons. And we are in…
Shrimp Over Rice
Black History Month is finally upon us and I’m celebrating with one of my FAVES. I do always say that, but honestly this one brings all the Lowcountry and southern vibes. Shrimp over Rice is exactly how it sounds. Simple…
Moules Frites (Mussels and Fries)
“I will never forget the day I went to the train station with no destination in mind and randomly bought a ticket to a nearby town called Dieppe . . . where I had the best steamed mussels I have…
Curry Braised Collard Greens with King Salmon
I’m thinking about starting a cooking for one series. This dish definitely makes the cut. I keep it on rotation over here because it’s gluten-free, dairy-free, a healthy serving of omega-3s and greens, and it’s the type of dish that…
Maple Butter Sea Scallops with Pumpkin Risotto
As a summer baby, fall has always been my second favorite season. If I can’t soak up all of the sun by somebody’s pool or on somebody’s beach, then I’ll gladly take all of the cinnamon, caramel, apple, maple, pumpkin…
Cod in Curry
10-Minute Shrimp on Toast
I topped this toast with chopped spinach 🌱, cooked shrimp, quartered cherry tomatoes 🍅, a light drizzle of olive oil, red pepper flakes, and Maldon sea salt flakes 🧂. For the toast, I used a gluten free bread from Canyon Bakehouse’s…
Mojo Mussels with Lots of Garlic
It’s no secret that I love all things mussels. It’s only a matter of time before this becomes a mussels appreciation website. Until then, I’ll leave you with these citrusy mojo mussels with lots and lots of garlic. What is…
Curried Mussels
Have y’all ever made a dish and then completely surprised yourself with how good it was? That’s me and these curried mussels. These mussels are steamed in a coconut curry-based broth served with crusty bread or parboiled potatoes. (I’ve tried…
blackened mahi mahi
fried oysters over a butter lettuce and tuscan kale salad
Steamed Mussels in a Creamy Garlic White Wine Sauce
the key to good mussels is in the sauce / broth that you cook them in. these mussels sit in a slightly creamy white wine sauce. first, shallots and garlic are sautéed in butter and evoo. the alcohol in the wine is simmered out leaving only the flavor of the wine. a touch of chicken broth and cream is added to make a richer and creamier broth. then the mussels are added, tossed in the broth, and steamed for about 5 minutes until they open. serve with a lemon wedge + buttery crispy bread for dipping in the broth.