Yogurtsoda Gratuitous food and travel.

i’ve been so incredibly busy lately that i’ve completely neglected my blog. i hardly know where to begin.

actually, let’s just skip to the food. i made these a few weeks ago and i’m only getting a chance to post them now:

steak and pepper-stuffed baked potatoes

sweet and smoky barbecue beans

steamed mussels with pesto and tomatoes

asparagus, leek, and morel saute

here’s the recipe for the mussels. don’t forget a warm, crusty baguette to soak up the juices!

2 cups basil leaves
1/4 cup chopped walnuts
4 garlic cloves – 1 whole, 3 thinly sliced
1/4 cup grated parmesan cheese
7 T olive oil
2 t butter, softened
2 roma tomatoes, chopped
salt and pepper
2 shallots, thinly sliced
1 cup dry white wine
3 lbs mussels, scrubbed

1. in a food processor, combine the basil, walnuts and whole garlic clove and pulse until fine. add the parmesan and 2 tablespoons of the oil and process until smooth. transfer the pesto to a medium bowl and add the butter. stir in the tomatoes and season with salt and pepper.

2. in a large, deep skillet, heat the remaining 5 tablespoons olive oil until shimmering. add the shallots and sliced garlic and cook over high heat, stirring, until lightly golden, about 4 minutes. add the white wine and a pinch of salt and pepper and bring to a boil. add the mussels and stir for 1 minute. cover and cook, stirring occasionally, until all of the mussels have opened, about 6 minutes. add the pesto and tomatoes and stir until the butter is thoroughly melted and the mussels are evenly coated. transfer the mussels and broth to a large bowl and serve with bread.