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This is really very simple
while being very elegant and sexy Go to a store that has wonderful, fresh Prince Edward Island mussels - these are grown on ropes and never touch the bottom so they are very clean, very large and very sweet * Dice ½ cup shallot, ½ cup garlic * pour ¼ cup olive oil with ¼ stick of butter in a heavy sauté pan that has a cover, over medium heat * as butter melts, sauté shallot and garlic until garlic begins to turn golden brown * increase the heat to medium high, add the cleaned mussels and 1 cup of good white wine, then cover and steam until the mussels open * do not over cook –probably less than 2 minutes * Mussels should be opened and plump * remove mussels from pan into a large serving bowl * in the pan melt ½ stick to ¾ stick of butter and add another ½ cup of wine * now here is where you do some different things * add 1 tblsp of tomato paste and some small diced tomatoes if you like a more tomato based sauce or a little heavy cream if that is to your liking or just leave it as is * whatever you choose, you must have some warm, buttered, crusty French bread in the oven to eat along with the mussels and dip into that wonderful sauce * combine this with the right partner and an excellent bottle of Montrachet and romance, romance, romance. And
a Happy Valentines to my Valentine, Debra With Valentine's Day just around the corner, why not surprise your Valentine with a wonderful breakfast in bed or brunch Frittata with Asparagus, Tomato, and Fontina 6 large eggs2 tablespoons whipping cream 1/2 teaspoon salt, plus a pinch 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces 1 tomato, seeded, diced Salt 3 ounces Fontina, diced Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
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