Steamed mussels

Steamed Mussels

I found a version of this recipe on-line. One mid-November evening on the coast of Maine, I prepared them alongside slow cooker black beans and the pairing, along with a glass of white wine and a roaring fire, was nothing short of sublime. 

Ingredients:

3 pounds mussels, scrubbed and debearded

2 tablespoons butter

1/2-1 teaspoon celery salt (or a bit of garlic, shallots,  or onions)

3/4 cup white wine

Directions:

Melt the butter in a medium soup pot. Add celery salt or other flavoring. Add white wine and mussels. Steam for about 5 minutes. Pour into bowl with the juice.

Lentils du Puy, cassoulet style

Lentils du Puy, cassoulet style

This comes from my sister Sarah and was delightful on a foggy fall afternoon in Maine. I found it nice with an accompaniment of plain yogurt.

Ingredients:
1 pounds Lentils du puy
sauteed onions or celery
sauteed garlic (optional)
prosciutto, ham, sausage, or chicken
chicken or turkey broth
chopped tomatoes
fresh thyme
fresh parsley
bay leaves


Directions:
Preheat oven at 350 degrees. Blanch lentils for 15-30 minutes, till slightly tender but firm. Drain them. Put them in a casserole dish and add sautéed onions, celery, garlic, and/or tomatoes for flavoring.  Add enough broth to moisten up to two thirds of the height of the lentils, maybe 2-3 cups. Tuck the meat into the lentils. Bake, covered, for 20-25 minutes, then uncovered for 15-20 minutes more.