Steamed Mussels in White Wine

Hey guys, I have returned from Maine and the seafood scene is huge there. I can't count how many lobster rolls I
had. Lobster is my favorite thing but they are expensive and the shell is tough to crack so I figure why not take advantage of this trip and stuff myself with lobster rolls.

Talking about seafood, mussels are in season. These mussels are gorgeous and represent the taste of the sea well. So here is a mussel recipes for you.

Steamed Mussels in White Wine

They were yummy. There was literally no leftover as four of us digged in.

INGREDIENTS

adapt from epicurious.com

1. • 1 large shallot, finely chopped
   • 1/4 onion, finely chopped (about 1/3 cup)
   • 1/4 cup dry white wine
   • 3 1/2 tablespoons unsalted butter, cut into 1/2" cubes
   • 1 tablespoon white wine vinegar
   • 4 1/2 pounds mussels, scrubbed, debearded
   • Freshly ground black pepper
   • 2 tablespoons chopped flat-leaf parsley
2. • Special equipment: Cheesecloth

1. 1. Place shallot, onion, wine, butter, and vinegar in a large heavy pot. Add mussels, cover, and bring to a boil. Cook, gently shaking pot once or twice, until mussels open, 3-5 minutes (discard any mussels that don't open).
   2. Set a strainer lined with a double layer of cheesecloth over a bowl; set aside. Using a slotted spoon, transfer mussels to a large bowl. Pour mixture in pot through prepared strainer. Season broth with pepper and pour over mussels. Sprinkle with parsley.

Pad Thai Recipe

The first time I tasted Pad Thai was in a Thai restaurant called "Dee Thai" in Sunnyside, NY. I fell in love with the dish, which is understandably the most popular item in the menu. Pad Thai introduces me to Thai cuisine. Since then, I've had Massaman curry, Tom Yum Kum, Green Curry, Larb. Uhmm, Lab is sooooo good, too, although my tongue hurts because of the hot chillies. It was an additive, good spiciness.

I made Pad Thai the other day.  It tastes sweet, sour, savory, closely resembles the dish I tasted in Sunnyside. The recipe was from "Pad Thai and other rice dishes" cookbook. The author are Thai themselves so I am happy with the authenticity. Flipping through the cookbook, I can see that many Thai dishes, including the Pad Thai, are influenced from Chinese cuisine. Given the sweet ingredients from the sugar, soy sauce, and bean paste.

Good news : I will be coming to Thailand this August, Bangkok and Pattaya. I am gonna sample a lot of authentic food. Stay tune for updates !