Friday, April 1, 2011

Moules frites, sort of

"Pommes Patricia" with moules (mussels) and of course white wine.
Just got my 1000-watt, 14-cup Cuisinart -- that's right, a THOUSAND watts! 14 cups! -- and was feeling in a French-food mood. My grocery had beautiful mussels at a good price, so that clinched it. I do not have a deep fryer, so I made my variation on Pommes Anna instead of actual fries. I've posted both recipes here before, so no need to repeat. The food processor made very quick work of slicing the spuds, as well as chopping the garlic, shallots and onion for the mussel-cooking liquid.


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This is me enjoying a limoncello in Rome on the last night of our trip to Italy. Funny thing is, I don't really like limoncello that much, but thought it would be great in a dessert. And wouldn't you know, The Barefoot Contessa just did a great fruit salad with limoncello. So now I can't. Oh, well.