This blog is dedicated to three things we truly love - Good Food, Good Wine, and Good Photography. Nikki always asks me where I want to go for dinner, and my reply is most often, "Our Favorite Restaurant," and that happens to be our front balcony. It serves all types and styles of cuisine. You name it, Italian, French, Mediterranean, American, and "What do we have in the freezer?"
So sit back, pull up a chair, open a bottle of wine and join us on adventure through the wonderful world of food.
For our first entry we decided to try one of our favorite appetizers we have when we go out, Steamed Mussels in a red sauce. We like to do a theme night when we cook. Last night was "Wine Movie Night," so we started with "Letters from Juliet" and continued with "A Good Year." We paired the Mussels with a Seyval Blanc from August Hill Winery.
Recipe:
2lbs fresh mussels debearded and rinsed
1 (28 oz) can diced tomatoes
1 medium onion - diced
4-6 garlic cloves - diced
handful of fresh basil - chopped
handful of fresh parsley - chopped
1/2 - 1 cup white wine
butter
evoo (extra virgin olive oil)
salt
pepper
Saute the garlic and onions in evoo and butter. Once the onions are translucent add the can of diced tomatoes, wine, salt, pepper, basil and parsley. Let simmer for a few minutes and then add the mussels. Once they open up they are ready to serve and eat.
*Throw away any mussels that are open before you cook them and also those that do not open after they are cooked.
Until next time, Reservations Recommended, Walk-ins Always Welcome!
Joe and Nikki
