Steamed Mussels

  This is another recipe inspired by my culinary adventures Italy. While visiting Cinque Terre I indulged in some of the most amazing mussels and have been craving them ever since. I had stuffed mussels, steamed mussels and pasta with mussels, all which I intend to re-create at some point soon but for now here is the easiest recipe of them all. Steamed mussels make a great side dish, appetizer or main course. Not only are mussels in-expense but they are quick and easy and take very little prep work.

 Mussels from Overland Meat Company

When you purchase your mussels, make sure to immediately unwrap them at home so they can breathe. The mussels should be stored in a cool area where they can breathe. If the mussels you purchased are farm-raised, it's not necessary to soak mussels in water at home. If they are not farm raised, soak them in cold water for 20 minutes before cleaning.

As you clean and debeard the mussels, check to make sure their shells are tightly closed. Discard any mussel that is chipped or broken. If any mussels are open, tap them gently against the counter if they don't close up within a few minutes throw them out.

Ingredients
Makes 4 servings

2 pounds of mussels, cleaned and debearded 
2 tbs olive oil
1 tbs butter
1 1/2 cups dry white wine
1/4 cup chopped parsley
4 garlic cloves, chopped

Place the butter, oil, parsley and garlic in to a large pot. Next carefully place the mussels into the pot and pour the wine over the top. Cover the pot and turn the stove to med/high. 

 **Do not remove the lid for 3-5 minutes and most importatntly do not pre-heat your pot. 

The mussels should only take 3-5 minutes to open. Once the pot starts steaming give it another minute or two before removing the lid to see if all of the mussels have opened. If the mussels have not all opened give them a gentle stir and cover for another 2 minutes. 

Remove the mussels from the pots and serve with the liquid and some sliced bread for dipping. 

Tagliatelle with Oyster Mushrooms & Arugula

This recipe was inspired by the most amazing mushrooms at the South Lake Tahoe farmers market from a local sustainable organic mushroom farmer -  Simply Manna. I bought the most beautiful package of oyster mushrooms and couldn't wait to get home and plan a pasta dish around these shrooms.

I have been making pasta like crazy since I've been back from Italy. It's much easier than you think and even easier if you have a pasta press. All you need is flour, egg and salt. The rule of thumb is 1 egg for every 100 grams of flour and a pinch of salt. If you don't have the time or the tools to make pasta just use any kind of thick fettuccine noodle for this one.

Ingredients
Makes 2-3 Servings
Tagliatelle or fettuccine noodles (fresh or packaged)- See Recipe Below
2 tbs butter
2 cups oyster mushrooms, cut into large pieces
2 cups of arugula
2 tbs olive oil
1/4 cup of finely shredded pecorino cheese

If you are making fresh pasta, prepare the pasta according to instructions below.

In a large saute pan melt the butter on medium low. Add in the mushrooms and cook slowly, making sure the mushrooms have a little space between each other. 

While the mushrooms are cooking cook the noodles. 

When the mushrooms start to soften add in the pasta, the arugula and the olive oil a little at a time. Use only as much or a little olive oil as you need. Reduce heat to low, stir then cover and cook until the arugula wilts. 

Season with cracked pepper and a hint of salt and top with pecorino romano. 



Tagliatelle Pasta
1 egg
1/4 cup semolina flour
3/4 cup 00 or white flour (plus more for dusting)
pinch of salt

Place the flour on a smooth surface and create a well in the middle. Crack the egg into the well and slowly beat the egg. Once the egg is scrambled, start slowly adding in a little flour at a time with and continue to mix with a fork. Keep mixing until you can't use the fork and start kneading the dough with your hands. Continue to knead for 8-10 minutes. If the dough is sticky add in a little flour at a time until you have an elastic ball. Cover in plastic wrap and set aside for 30 minutes. 

Once the pasta has set for 30 minutes split the ball into two pieces and run it through a pasta press until you get to the 2nd or 3rd thinnest setting then feed it through the pasta slicer. Place the cut pasta flat onto a floured surface and sprinkle with more flour so the noodles don't stick. 

Bring a large pot of water to a slow boil and cook the pasta. The pasta only takes a few minutes, remove the pasta with a strainer when it floats to the top.