From Miss Mary's Kitchen: 2014

Wednesday, June 11, 2014

Mussels in Marinara Sauce

from..."Miss Mary's Kitchen"

by: Mary Bentley

Georgia Recipe Manager

normwine@bellsouth.net

#mb-04-14

MUSSELS IN MARINARA SAUCE

Mussels in a tasty wine sauce have always appealed to me. I'm not sure whether it is the delicious crustacean or the taste of the broth created in the cooking process, but the dish certainly is enjoyable!

Up until this weekend, I had not prepared mussels in any other way except steamed in a wine broth. While at the grocery this weekend, I spotted mussels and grape tomatoes that were both on sale, Mussels in marinara sauce quickly came to mind. My idea of a marinara sauce is a basic tomato sauce with lots of garlic, so I figured this dish to be a simple task. Mussels take just a few minutes to cook, so once all ingredients were gathered , I knew I could have this on the table in about 25 to 30 minutes. I started the spaghetti cooking while I steamed the mussels so everything was ready at the same time.

Norm declared this dish to be 'de-lish', and encouraged me to share it.

MUSSELS IN MARINARA SAUCE

Serves 2-4

1 lb. grape tomatoes

1 t. olive oil

1 c. white wine

4-6 cloves garlic, minced

1 small onion, diced

1 bay leaf

2 lb. mussels, scrubbed and debearded

14-15 oz. can diced tomatoes (no salt)

1/2 t. dried basil

2 T. extra virgin olive oil

cooked spaghetti

Put the grape tomatoes in a single layer in an ovenproof dish, Add 1 t. olive oil to cover tomatoes. Place in a 375 degree oven for 15 minutes until the tomatoes burst. Remove from the oven, cool slightly and break up the tomatoes with the back of a spoon. Set aside.

In a Dutch oven, combine wine, onions, garlic and bay leaf. Bring to a simmer, and cook for 5 minutes. Turn the heat to medium high, add the mussels, cover and steam for 5 to 8 minutes, depending on the size of the mussels, Remove the mussels to a bowl. Add grape tomatoes, canned tomatoes, basil and 2 T. extra virgin olive oil to the pan. Cook over medium heat, stirring often, for 5 minutes. Return the mussels to the pan, stir to combine and reheat the mussels.

Dish up spaghetti, cover with mussels and sauce, and enjoy!

Serve with a tossed salad and crusty baguettes.

Mary

GOOD FOOD..."Good for the Soul"

From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

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Monday, May 12, 2014

Matlacha Crab Cakes

from..."Miss Mary's Kitchen"

By: Mary Bentley

Georgia Recipe Manager

normwine@bellsouth.net

#mb-03-14

Matlacha Crab Cakes

A number of years ago my parents came to visit us. For dinner that night, we decided to have crab cakes, a well-known favorite of Daddy’s. After Norm and I collaborated to come up with a recipe that was more crab than breadcrumbs, he and Daddy were sent off in search of lump crabmeat. That “quick trip” turned out to be a multi-store visit but they proudly arrived back with enough to serve all. Despite the delayed preparation for this feast, the wait was well worth it!

During dinner the conversation turned to “picking” crab meat, and the work involved with the process. Daddy’s father had retired to an island near Ft. Myers , FL about 60 years ago, and there was always an abundance of seafood available in the area. One of our favorite restaurants on the island was once the home of the Matlacha Crab Co., where people worked each day to “pick” crab meat. If any of you have ever attempted to remove the meat from the shell of this small crustacean, you understand the effort.

We serve these delectable Crab Cakes with mashed potatoes, cole slaw and lots of tartar sauce. Our version of tartar sauce is quite simple – mayonnaise, dill pickle relish and fresh lemon juice – and is a great basic accompaniment to most any seafood. Be sure to serve the seafood with fresh lemon wedges to brighten up the taste.

MATLACHA CRAB CAKES

Serves 4 - 6

1 lb. lump crabmeat, drained (I often use half claw meat for sweetness)

1 T. each yellow and red bell pepper, finely minced

1 t. dry mustard

2 T. onion, finely minced

1 T. chives

1 egg, beaten

1 c. soft breadcrumbs

milk

salt and paprika (to taste)

all purpose flour

Oil/butter

Saute onion to soften in a small skillet using butter; set aside. In a medium mixing bowl, carefully pick over crabmeat to remove particles of shell. Try not to break up the crab while doing this. Fold all other ingredients in except milk, flour, oil and butter. If too dry, add milk to help mixture bind together. Place a 10" non-stick skillet on the stove over medium heat; add oil and butter to cover the bottom ¼ inch deep. Put flour in a pie plate for dredging. Shape approximately ¼ cup of the mixture into a patty, gently roll in flour to completely cover. Place 4 to 6 patties in the skillet. Do not crowd or you will not have a crispy crust on the cakes. Sauté over medium to medium high to brown first side, turn, sauté on other side. Reduce heat, cook 5 minutes, turning once. Remove to absorbent paper, drain briefly before serving.

Mary