3 Times Thursday - Summer Mussels

Mussel /ˈməsəl/ : noun, any of a number of bivalve mollusks with a brown or purplish-black shell. 

For this week's 3 Times Thursday, we encourage you to try one of our recipes for mussels. A New England staple, mussels can be purchased relatively cheaply at your local seafood market or supermarket in two-pound mesh bags. Summer always means seafood to us, and mussels appear on our menu a few times throughout the season. Here are three flavorful ways to enjoy mussels - try them all with plenty of crusty bread. Don't forget to let us know your fave!


3. Mussels in White Wine Broth

Ingredients:

2 pounds mussels
1 large white onion, peeled and roughly chopped
6 whole garlic cloves
1/2 cup chopped green onions
1/2 cup chopped parsley
4 tomatoes, roughly chopped
1 stick butter, divided
kosher salt and freshly ground black pepper, to taste
1/2 bottle dry white wine (like Pinot Grigio)

Put half of the mussels in the bottom of a large stock-pot. Top with the white onions, garlic cloves, green onions, parsley, tomatoes, 3/4 stick of the butter cut into quarters, some salt and pepper, and then put the other half of the mussels in. Add the white wine and the other 1/4 stick of butter and cover with a lid. Place over high heat and bring to a boil, then allow them to steam for about 10 minutes, until they are all open.

2. Cockles and Mussels

Ingredients:

2 pounds mussels
1 pound cockles or small clams
4 lemons, halved
1 bunch green onions, chopped into 2-inch pieces
1 handful fresh parsley

2-3 stems of fresh tarragon
1/2 stick butter
1/2 bottle white wine (like Pinot Grigio)
2 cups water

salt

Put all the ingredients in a large stockpot, cover the pot, set it over high heat and cook for 15-20 minutes, until all shells are open.

1. Curried Mussels with Lemongrass

Ingredients:

1/2 tablespoon olive oil

1 1/2 tablespoons red curry paste

1 cup hot water

1 stalk lemongrass, chopped

2 pieces dried galangal

1 tablespoon fish sauce

1 tablespoon liquid sugar (simple syrup)

1 can light coconut milk

2 pounds mussels

In a large pot, heat the olive oil. Add the curry paste and stir to fry for about a minute. Stir in the water, then add the lemongrass, galangal, fish sauce, sugar and coconut milk. Bring to a boil, then turn down to simmer for 10-15 minutes. Add the mussels, stir to coat, and put a lid on the pot. Cook, covered, over low heat until the mussels open, about five minutes. 

3 Times Thursday - Recipes for Summer BBQs and Picnics

It's just about time to start planning your Memorial Day menu. For this week's 3 Times Thursday, we give you three ideas for all your summer BBQs and picnics. What makes them great holiday weekend recipes? They're super easy to make, they feed a crowd, and they can be served at room temperature. Happy Almost Summer!

#3. Easy Orzo Salad - A really simple but oh, so tasty pasta salad.

Ingredients:

1 lb. orzo

1/2 lb. crumbled feta cheese

3 tablespoons fresh basil

1 cup slow-roasted tomatoes with garlic* 

1 tablespoon basil oil or plain olive oil

*since it's too early for garden tomatoes, substitute some sun-drieds

Prepare the orzo according to package directions. When it is done, drain it and rinse it well with cold water. Add the remaining ingredients and stir to combine. Serve chilled or at room temperature.

#2. Steakhouse Skewers - Only three ingredients, plus a toothpick!

Ingredients:

1/2 pound deli roast beef, sliced

4 ounces crumbled bleu cheese

1 pound green seedless grapes

Fold bleu cheese into a small slice of roast beef, and skewer with a toothpick on top of a grape.

#1. Fritos Dessert Bars - Crunchy, salty, sweet, and sticky plus everyone's favorite combo - chocolate and peanut butter. Added bonus? No baking involved!

Ingredients:

1 10.5-ounce bag Fritos corn chips

1 cup granulated sugar

1 cup light corn syrup

1 cup creamy peanut butter

1 cup milk chocolate chips

Spray a 9X13 baking pan with cooking spray. Empty Fritos into a large bowl. In a medium sauce pan over medium heat, bring sugar and corn syrup to a boil. Remove from heat and add peanut butter; stir until smooth. Pour mixture over Fritos and gently stir to coat. Pour into prepared pan and using wax paper, press down to spread evenly into the pan. Put chocolate chips in a small zip-lock bag. Microwave for 30 second spurts to melt. Cut off a corner of the bag and drizzle over the Fritos bars. Allow to set, then cut into squares.