Mussels

Ok this makes the third week I've posted a Fathers Day recipe. This one was the winner, the one I celebrated Father's Day with. This was one of those recipes that I made up as I went along so measurements are estimates. The mussels are cooked in a wine and tomato broth. A love a big bowl of mussels all open and ready to be eaten. Open mussels remind me of venus flytraps, I am just waiting for one to grab my fork as I go to pull the meat out.
Note: You should make about 1/2 to 3/4 pound of mussels per person. The recipe below is for 2 people. Clean and de-beard mussels. If any mussels are open and won't close when pinched throw them out. After cooking watch for any mussels that don't open and discard. I like the spice of chorizo sausage any spicy sausage will work. Today I had a kielbasa sausage, which is mild. I added 1/8 tsp of crushed red pepper to the onions and garlic when I added that to give me the kick I wanted.
Mussels
1 chorizo sausage, cut into bite size pieces
1 tsp olive oil
1/4 cup onion, diced
2 coves garlic, minced
1/8 tsp crushed red pepper if using see note
2/3 cup white wine, I used Pinot Grigio
1/3 cup crushed tomato from can
1 tomato, diced
1 1/2 pounds Mussels

Heat large skillet to medium high. Add oil and the sausage and cook until it starts to brown. If using full fat sausage you might be able to cook sausage without oil, then add oil with onions. Then add onions, garlic and red pepper (if using). Cook onion mixture until onions are soft. When onions are soft add the crushed tomato and wine. When wine and tomato start to bubble add the tomato, shrimp and mussels. Cook until the shrimp are cooked through and the mussels are open. If you got good mussels most will open in under 5 minutes. Arrange mussels in bowl. then pour sauce and other goodies (tomatoes, sausage and shrimp) over the mussels. Garnish with parsley.

  

Spicy Chickpeas with Poached Egg

 The day after my daughters and I ran the 10K in April we went out for brunch. I ordered spicy chickpeas with an egg on top. The dish consisted of chickpeas, spinach and mushrooms in a spicy tomato sauce. It was topped with an egg. I am not sure what kind of an egg it was supposed to be. It consisted of mainly a yoke. My guess is it was fried egg where the white part got overcooked so they cut it off. Here is my version, I poached the egg but it over cooked while I was photographing it, so thats why the yolk is chunky in the picture above.

This is another recipe where you can use the leftover vegetables in your refrigerator. If you don't have one of the vegetables I mention substitute another or add more of another one.

2 eggs

1 can Chickpeas, rinsed and drained

1 14 oz can of crushed tomatoes

1/2 yellow squash or zucchini

4 mushrooms, sliced

small handful of spinach, chopped

1 tsp olive oil

1/2 tsp crushed red pepper

Add the olive oil to a pan on medium heat. When it shimmers add the squash, mushrooms. Cook until the squash starts to softens. Add the chickpeas and cook for a minute. Then add the tomatoes, red pepper and spinach. 

For the poached egg put 1 cup of water in a 2 cup microwavable measuring cup. Crack 1 egg into the water.  The egg should sink, but not settle to the bottom. Microwave for 1 minute to 1 1/2 minutes. The egg should take on a white color all over. Take egg out with slotted spoon and drain. Place egg on top of plated chickpeas. If the eggs are going to sit for a few minutes you may want to dip them in cold water to stop the cooking.  Repeat with other egg.