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Shellfish Season Is Here!
I’m being very SHELLFISH
I truly love every season of the year. I enjoy the different activities, smells, and flavors, but it is really hard to beat Spring, especially with the lovely weather we Wacoans are experiencing these days.
Selfishly, and shellfishly, I am going to cook more shellfish whether my family wants it or not. We can make many wonderful, quick, and delicious meals in one pot. A new favorite of mine is this recipe from April 2010 Sunset.com (maybe not new to anyone else). Try it if you’re a mussel lover – or even if you’re just a little adventurous. It’s delicious, simple enough for a weeknight, and elegant enough for a dinner party. If you just don’t have a stomach for mussels (ha!), try it with shrimp or scallops. All are low in fat and calories.
Orange & Basil Mussels
1 tablespoon olive oil
1 large garlic clove, sliced
2/3 cup dry white wine
1 1/2 cups fresh orange juice
1/2 cup canned diced tomatoes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red chile flakes
2 pounds mussels in shells, scrubbed, beards pulled off
1/3 cup sliced fresh basil leaves, divided
Heat oil in a large pot over medium heat. Cook garlic until fragrant, about 30 seconds. Add wine, orange juice, tomatoes, salt, pepper, and chile flakes and let simmer 5 minutes. Add mussels and half the basil; cook, covered, until mussels have opened, about 5 minutes. Transfer to a serving bowl and top with remaining basil. Serve with warm crusty Italian bread such as ciabatta.
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