Slow Cooked Ranch Chicken and Vegetables
This creamy, veggie-packed chicken dinner comes together easily in your slow-cooker-and makes enough for another night's casserole (see associated recipe)!
Read MorePizza Mussels
Drescription
As pumpkin pie spice reminds me of pumpkin and poultry seasoning reminds me of poultry, so too does dried oregano remind me, somehow, of pizza. There's nothing like frying oregano in butter to scent the entire apartment with Perfume of Pizza (even whilst the tomatoes have yet to be added). With this in mind, I thought it'd be fun to transfer those flavors to another dish I love cooking in the winter: moules marinière, or sailor-style mussels.
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped onions
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/4 cup sherry or dry vermouth
- 1 tablespoon sour cream
- kosher salt and freshly ground black pepper
- 1 pound mussels, scrubbed and debearded
- 1 humongous hunk of crusty bread
Directions
- In a wide saucepan with a lid, melt the butter over medium heat and sauté the onions for a good 5 minutes. Add the tomato paste and oregano and caramelize for 2 to 3 minutes. Splash in the sherry/vermouth and let reduce until sticky, 1 minute. Whisk in the sour cream until smooth. Season with salt and pepper.
- Plop in the mussels. Stir well. Cover with a lid and let steam for 5 to 10 minutes, or until all the mussels have *just* opened up. (Be careful not to overcook these delicate bivalves.)
- Decant into a bowl and sop up juices with giant bread.
