Coconut Lime Mussels

Coconut Lime MusselsI only started eating mussels in the past few years, and have become a total sucker for them. They are easy to prepare, delicious, and a nice (affordable!) departure from typical fish dishes on nights we want seafood. My go-to mussel dish is on the heavier side, served with pasta and a rich, spicy sauce. With the weather being so warm, I decided to try a lighter approach to mussels!

Using this recipe as a point of inspiration, I set about whipping up some Coconut Lime Mussels!

Ingredients:

  • 2 lbs fresh Mussels
  • 1 small piece of fresh Ginger, grated
  • 2 Shallots, chopped
  • 4 cloves Garlic, pressed
  • Zest from 3 Limes
  • Olive Oil
  • ¾ cup White Wine
  • Fresh Basil (and Cilantro if desired), torn for garnish

Coconut Sauce:

  • 2 cups Coconut Milk
  • 1 tsp. Coriander
  • ½ cup Cilantro, chopped
  • 2 tbsp. Fish Sauce
  • 2 tbsp. Lime Juice
  • 2 tbsp. soy sauce

Step One:  Clean the mussels in cold water (more on cleaning mussels in this post).

Cleaning Mussels

Step Two: Combine all the ingredients for the sauce and blend well (I used my immersion blender, but a food processor would work well also). Set sauce aside.

Step Three: Heat olive oil in a large pan. Add the grated ginger, shallots, garlic, and lime zest, and sauté over medium high heat for 3 minutes.

Ginger Shallots Lime

Step Four: Add the white wine and mussels to the pan and bring to a boil, stirring well. Reduce heat to simmer, cover with a lid, and allow to steam for another 3 minutes (or until all mussels have opened).

Mussels in White Wine

Step Five: Remove lid and add the sauce to the mussels, stirring well. Remove from heat, top with torn basil leaves, and serve immediately.

Finished Product

The coconut and lime make this dish feel light and summery. I loved the flavor the sauce added to the mussels; I would recommend serving with a baguette to sop up the excess sauce, because it was too good to let go to waste!

Happy Cooking!
~ Megan

Advertisements

Farm to Table Friday: Kohlrabi, Peas, and Garlic Scapes

Welcome to our first farm to table dinner post! This year, the lovely ladies of Common Plate (that’s us!) decided to split a CSA (Community Sustained Agriculture) share from  Strites Orchard in Harrisburg, PA. We plan to use items from the CSA each week to make an original Farm to Table dinner.  Below are the recipes we used to create our first installment of our new weekly series: Farm to Table Friday!

Farm to Table DinnerPenne with Garlic Scape Pesto and Peas
Sauteed Kohlrabi
Grilled London Broil*

*The London Broil has nothing to do with the CSA, but we marinated it and grilled it to medium rare. It was delicious!

From Bailey:
Penne with Garlic Scape Pesto and Peas

Our CSA box included some interesting items this week. We got got fresh shelled peas and garlic scapes. I had never even heard of a garlic scape, but through my research about it I learned that it’s best used to make pesto or hummus. I decided to go with pesto.

Pesto StuffPesto Ingredients
Please note that all amounts are estimated.  You may need to adjust as you go

  • About 6 garlic scapes
  • 1/2 cup good quality olive oil
  • 1/2 cup shredded parmiaggiano reggiano cheese
  • 1/3 cup roasted unsalted almonds
  • 1/2 cup fresh chopped basil
  • Salt and pepper to taste.

When I made this pesto I first tried to do it in the blender which did not work. I currently only own a 2 cup food processor, so I thought I wouldn’t be able to make it all fit, but I found it was better to work in the processor in small batches than the blender blunder.

Peas in ShellThe first thing we did was shell all the peas, then steam them until they were done. Then we put them to the side.

To make the pesto don’t use a blender like I started out, just go right to the food processor.

Start with the almonds and get them well ground, add in the salt, pepper and basil. Chop a few times, then add in the garlic scapes. To use the scapes chop them up into smaller pieces before adding them in.

Garlic Scapes     Diced Scapes

Next, after grinding the scapes a few times, add in the olive oil, then finally the Parmesan cheese. It’s okay if the mixture is kind of thick, because when the pesto is heated it will cover the pasta well.

Pesto in Food Processor 1 Pesto in Processor 2

To make the final pasta, start with the pasta of your choice, long or short. I chose Trader Joe’s  Gluten Free Corn Pasta. Boil the pasta according to the directions, drain, then set aside. Start by putting some olive oil or butter in a large saute pan. Add the peas, then add the pasta and the pesto. Turn gently until all pasta is covered, and voila! There you go, a delicious side dish! Cover it with grilled chicken or sauteed shrimp for a great entree.

Peas in a Pan IMG_1195 Pesto Pasta

From Megan:
Sautéed Kohlrabi

Raw KohlrabiI had never seen, eaten, or prepared kohlrabi before… heck, I’m not even sure if I had ever even heard of it before it showed up on our CSA preview list! But part of the fun of belonging to a CSA is getting to try new things, so I determined to make a kohlrabi side dish. How hard could it be, right?

Once it arrived, however, I realized that I REALLY had no idea what I was doing. The thing looked like an alien. Several Google searches and helpful Youtube videos later, I decided to tackle sautéed kohlrabi. Thankfully, it’s surprisingly easy to prepare once you realize that it is not, in fact, an alien life form.

Cutting KohlrabiStep One: Remove any leaves from the bulb (ours came pre-removed). From what I’ve learned, the leaves can also be prepared, but the bulb seems to be the most popular part.

Step Two: Use a knife or vegetable peeler to remove the tough, pale green skin on the bulb. Then cut the bulb into thin, matchstick-like spears.

Step Three: Boil the kohlrabi in salted water until softened (about 5-10 minutes), then drain, pat dry, and set aside.

Step Four: Melt enough butter to cover the bottom of a frying pan. Add some minced shallots, and heat until fragrant.

Saute KohlrabiStep Five: Add the kohlrabi to the frying pan, and sauté until it begins to turn golden. Sprinkle a pinch nutmeg on top, and toss to combine.

Kohlrabi has a texture similar to a potato, and the taste is what you might expect if a broccoli and a parsnip had a (very tasty) lovechild. The mildness of the kohlrabi plays well with the butter, and the nutmeg gives it just enough of a kick to pull out some the earthiness of the flavor. New favorite vegetable? I think so!

~ ~ ~

We hope you enjoyed the first installment of Farm to Table Friday!
Happy Cooking!

Watermelon Salad with Feta and Basil

After a very hot and sunny weekend, I think it’s safe to say that Summer has arrived! When days get hot and humid, I like to enjoy food that is light and refreshing… like Watermelon Salad with Feta and Basil! This dish combines fresh, simple summer flavors in a way that feels complex without being too rich or heavy.

Watermelon Salad with Feta and BasilWatermelon Salad with Feta and Basil

  • One large Watermelon
  • Fresh Basil leaves
  • Feta Cheese
  • Olive Oil
  • Salt
  • Pepper

– Cut the watermelon into bite-sized cubes and put in a bowl. (If anyone knows a quick & easy way to do this part, I would LOVE to know your secret!)

– Tear or mill about a cup of FRESH basil leaves and add to the bowl. I use an herb mill and absolutely love it!

– Crumble feta cheese on top of the watermelon cubes and torn basil. I used about 1/2 a block of feta, but you can add more if you want a richer taste. As you add more cheese, you will start to lose some of the watermelon taste, and the salad will get pretty milky, so don’t go too crazy with it!

Watermelon Salad

– Drizzle the ingredients with olive oil, add coarse salt & freshly ground pepper to taste, then toss everything together!

Watermelon Salad 2

The result is a refreshing and unexpected combination of flavors and textures. I look forward to making this salad every summer… especially to take on picnics or to enjoy at an outdoor concert!

Happy Cooking,
Megan