#mussel toast

[icleanedthisplate]

Apolonia ‘Classics’ Tasting Menu (Yellowtail Crudo, Roasted Mussel Toast, Fiorentini al Sugo, Mediterranean Branzino, The Pistachio). Apolonia. Chicago, Illinois. 10.1.2023.

NOTE TO SELF: The crudo and the pistachio ice cream are worth coming back for, but none of the other dishes did much for me. That black pepper gastrique gave the tune a dynamic flavor and the slice of grape made it refreshing. I could have eaten it for hours. The chili butter on the toast had a nice flavor, but the toast had the texture of stale bread. The pasta was decent, but I have a low ceiling for pasta right now. The fish itself was good, but marinated olives, dill, and fennel is not a flavor profile I'm into. The ice cream and the little vanilla cake it rode in on are a contender for best dessert of the year.

Currently the only October meal I've had.

[supperbug]

canned smoked mussels and trout on toast with eggs, topped with kewpie mayo, bourbon smoked paprika, and bonito flakes. lapsang souchong to drink with it

october 10th, 2023

[quieteating]

Caravel

People often ask me why I do seemingly nonsensical things.  Case in point being what possessed me to eat on a boat in the depths of winter.  Had I had slipped and fallen on my face (again)?  Had I been smacked around for being more irritating than usual?  Had I burnt the toast too many times and gotten a high by breathing in too much smoke? In hindsight, it should have been clear that in this…

[allsadnshit]

peppery arugula fresh basil lemon pesto pasta with toasted walnuts, roasted edamame with wasabi, roasted pumpkin seeds, salt, evoo + smoked tinned mussels + mixed local cherry tomato

[rachellaurengray]

Not sure what to eat today that aligns with your diet goals? Here's a list of 50 things you can eat under 400 calories:

1. Grilled chicken breast (4 oz) with steamed vegetables

2. Turkey and avocado wrap with 15 cal tortilla

3. Greek salad with feta cheese and olives

4. Veggie omelette made with egg whites

5. Quinoa salad with mixed vegetables

6. Baked salmon fillet (4 oz) with roasted asparagus

7. Tuna salad on whole grain crackers

8. Cottage cheese with sliced strawberries

9. Shrimp stir-fry with broccoli and bell peppers

10. Black bean soup with a side of cornbread

11. Grilled tofu skewers with teriyaki sauce

12. Whole grain pasta with marinara sauce and grilled vegetables

13. Hummus and vegetable sticks

14. Turkey chili with a dollop of Greek yogurt

15. Brown rice sushi rolls with cucumber and avocado

16. Chicken Caesar salad without croutons

17. Steamed edamame sprinkled with sea salt

18. Spinach and feta stuffed chicken breast (4 oz)

19. Veggie burger on a whole wheat bun

20. Caprese salad with fresh mozzarella, tomato, and basil

21. Lentil soup with a side of whole grain bread

22. Baked sweet potato topped with Greek yogurt and cinnamon

23. Tofu and vegetable stir-fry with low-sodium soy sauce

24. Egg salad lettuce wraps

25. Grilled shrimp skewers with zucchini and cherry tomatoes

26. Chicken and vegetable kebabs

27. Cauliflower crust pizza with veggies and light cheese

28. Whole grain toast with mashed avocado and sliced tomato

29. Baked cod fillet (4 oz) with lemon and herbs

30. Quinoa-stuffed bell peppers

31. Greek yogurt parfait with fresh fruit and granola

32. Turkey and vegetable soup

33. Baked eggplant parmesan

34. Steamed mussels in white wine sauce

35. Veggie and tofu lettuce wraps

36. Cottage cheese and pineapple

37. Spaghetti squash with marinara sauce

38. Greek yogurt smoothie with spinach and banana

39. Baked chicken meatballs with marinara sauce

40. Roasted vegetable and goat cheese salad

41. Salmon salad with mixed greens and balsamic vinaigrette

42. Turkey and cranberry lettuce wraps

43. Baked falafel with tahini sauce

44. Zucchini noodles with pesto and cherry tomatoes

45. Tuna and white bean salad

46. Stuffed portobello mushrooms with quinoa and spinach

47. Grilled teriyaki tofu with brown rice

48. Greek yogurt chicken salad with grapes and almonds

49. Turkey and black bean lettuce wraps

50. Spinach and feta stuffed mushrooms

These options offer a variety of tastes and textures while keeping your calorie intake in check. Enjoy!

[womaninwinter]

A list of things Lockwood is not allergic to

Inspired by this post by @bobbys-not-that-small

Peanuts (see TSS, "I fancy a peanut butter sandwich." Not addressing the fact that this freak of a boy is apparently eating the world's dryest sandwich. PB without some form of lubrication?? Your jaws will be glued together!! There will be no moisture in your mouth!)

Gluten (toast addict, mentioned in pretty much every book. Could be GF bread I guess, but the PLR kitchen sounds like a cross-contamination nightmare. Crumbs everywhere all the time, so I doubt it)

Dairy (eats Holly's fancy deli cheese in THB)

Oranges (you all know. I'm not discussing the whale thing)

Eggs (given the amount of cake he eats in all the books and how hard it is to make a cake without eggs, safe to assume he can probably eat eggs. Also show!Lockwood definitely eats eggs, preferably in a grenadier guard egg cup 🥺)

Mustard (Based on the notes on the thinking cloth, show!Lockwood also appears to eat mustard)

Also, we know he eats sausages and bacon so I think we can conclude he is not Jewish or Muslim (or is not practising).

Other common allergies that Lockwood may have and we simply wouldn't know:

Crustaceans, e.g., crabs, prawns, lobsters

Fish

Soybeans

Tree nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia/Queensland nut). 

Celery

Sesame seeds

Sulphur dioxide and sulphites

Lupin 

Molluscs, e.g., mussels, oysters, squid, snails

Enjoy this useless knowledge. Please feel free to add or correct

[askwhatsforlunch]

A Seaside Picnic

I am currently enjoying a few beautiful Summer day by the Mediterranean Sea, happily swimming in the cooling waves every day! If you are spending a holiday by the water too, may I offer a few dishes to fill your hamper with for A Seaside Picnic?

Toast Skagen 

Octopus Salad 

Pissaladière 

Tielle Sétoise 

Smoked Salmon and Green Onion Sandwiches 

Smoked Haddock and Apple Watercress Salad 

Ota Ika (Tongan Fish Salad) 

Spicy Prawn Sandwich 

Smoked Trout and Cucumber Toast 

Ginger and Lime Mussel and Avocado Wheat Berry Salad 

Passionfruit Prawn and Avocado Salad 

Dill and Lingonberry Prawn and Wheat Berry Salad 

Anchovy and Tomato Pasta Salad 

Smoked Salmon and Pickled Cucumber Sandwich 

Ginger Prawn Spring Wraps 

[devilsskettle]

[cookingincollege]

NYT Cooking: Miyeok Guk (Seaweed Soup)

Ingredients

1 pound fresh mussels

20 grams miyeok, often labeled as dried seaweed, crushed into small pieces (about ¾ cup)

4 oil packed anchovies plus 1 tablespoon anchovy oil

1 tablespoon toasted sesame oil

1 small onion, halved and thinly sliced

1 small parsnip, peeled, halved lengthwise and thinly sliced crosswise into half-moons

7 garlic cloves, crushed and roughly chopped

Salt

3 tablespoons fish sauce

2 tablespoons soy sauce

Steamed white rice, for serving

Preparation

Prepare the mussels and seaweed: Put on a kettle of water to boil. Place the mussels in a medium bowl, pour over enough water to cover by 1 inch and soak them until they open, about 15 minutes. In a large bowl, add the dried seaweed and enough cold water to cover by 3 inches; let soak for about 15 minutes as well. During this time, the seaweed will expand considerably.

Dump the mussels into a clean sink and spray with cold running water so they are easier to handle. Open each mussel and, using your fingers, carefully remove the flesh. (The best way to do this is to loosen the edges of the mussel first, then peel the mussel off the shell in one piece.) Place all scooped mussels into their original medium bowl, rinse with cold water, drain well and refrigerate until ready to use. Drain the soaked seaweed and set aside.

Make the soup: In a large pot or Dutch oven, add the anchovies, anchovy oil, sesame oil, onion, parsnip and garlic and turn the heat to medium-high. Cook, stirring occasionally, until the anchovies break down and the vegetables become fragrant and lightly browned at the edges, 5 to 7 minutes.

Add 6 cups water, plus the fish sauce, soy sauce and drained seaweed. Bring to a boil over high, stirring occasionally, then reduce the heat and simmer, partly covered, until the seaweed is soft and slippery and the broth is deeply flavored with seaside savoriness, about 15 to 20 minutes. Stir in the mussels, bring back to a vigorous boil and serve the soup hot, with bowls of white rice.

[strawberrystepmom]

Kendy! Please give us more tinned fish knowledge! As someone who has had much tinned sardine and ritz crackers, I got so excited to try more tinned fish when I saw it popping off on tiktok. Fishwife got me

omg pls thank u for asking!!!! tbh fishwife isn’t a bad brand or product overall it’s just really overpriced for what it is imo. i’m so down with anything that encourages people to expand their palate but not at their expense, yk?

i can really only speak to portuguese tinned fish bc that’s what i have most experience with but i really love conservas santos as a brand. i have yet to try a bad product. la rose and berthe both are delicious as well and are more inexpensive and easily found. I highly recommend tuna belly also called ventresca de atum packed in olive oil if you can find it but it is most commonly imported packed in vegetable oil depending on brand. Love mackerel, love most sardines and conservas santos has a divine tuna pate I’ll sometimes just eat on toast

if you’re feeling more seafood-y I recommend ati manel mussels they’re in a super pickle-y sauce and they seem weird until you eat them and they’re delicious. Paired with wine on a sweet cracker? You’re gonna love it if you love anything tart and kind of funky

[reliquarian]

toasted french bread, tinned mussels and scallops meal. seagull feast.

[expfcultragreen]

Watching that post malone last meal episode....

My last meal (sin foods): a boot* of beer with a chirashi sashimi garden studded with caviar dishes, half a bbq eel, enoki wrapped in teriyaki glazed pork, cumin chicken hearts and gizzards, pate du foie gras with ruffle chips and champagne (just elegant), bagna cauda with soft baguette and quadruple anchovies, maybe a little lobster bisque, some venison tartar, a jumbo shrimp ring with cocktail sauce, and a bbq salmon head (small and crunchy, not big and musty), ceviche, cubed pork belly with hoisin dip...maybe some marrow toast...l

*the boot makes it sus

My last meal (nonsin foods): a pitcher of some beer that donates to reforestation (eg cariboo etc) with miso soup, one of those steamed vegetable buns i used to get at long hui, wakame, a big gorgeous caprice salad with organic/local/freerun mozzarella and heavy on the pesto oil drizzle, small charcuterie board of organic/local/freerun cheeses (heavy on the blues) with smoked mussels and different pickled onions etc paired with a local craft vodka, oysters and cherrystones on the halfshell with wine vinegar, lemon, cocktails sauce etc on the side...deep fried brussel sprouts, seitan tacos (soft, heavy on the guac and pico), maduros, frybread with saskatoon berry jammy syrup to dip it in, brioche toast with local organic butter and quince jam from tsaranoro with a bottle of raspberry fresh, congee with 1000 year egg and candied post-spawn salmon

[supperbug]

eggs over smoked mussels and butter on toast, topped with chili crisp

september 30th, 2023

[hucownikki]

4

Favorite meal? Full breakfast maybe

I love bacon, eggs, toast, sausage, chocolate milk, grits, hash browns everything.

Or a seafood spread, crab, mussels, sausage, corn, etc.

[racfoam]

Get To Know Game

Tagged by @meles-merrivale and @youknowmevj and @liquidluckandstuff . Thank you for the tag, sending love 💖

Tag 10 people you want to get to know better: @riddlemeharder , @isalisewrites , @leafiloaf , @limonium-anemos , @shouldertallabyss , @maidenwychelm @purplewitch156 , @loneamaryllis , @mayfriend , @tommarvoloriddlesdiary , @cordeliawrites , @toast-ranger-to-a-stranger , @ginnruin , @mishqua , @mrviran , @danpuff-ao3 , @snake-queen7

relationship status: single

favourite colour: turqoise

stuck in my head: Green Green Grass

last song I listened to: Counting Stars by Imagine Dragons

favourite foods: black risotto, lasagna bolognese, octopus salad, spaghetti bolognese, fried calamari, spaghetti with mussels

dream trip: There are so many… Brazil! I love sunny places. Rather sunny places than cold places.

[morte-par-le-chocolat]

Bouillabaisse

Author: Sara Welch

This bouillabaisse is French seafood stew with fresh fish, shrimp, clams and mussels, all simmered together in a flavorful broth. An easy and elegant meal that's super impressive and always gets rave reviews.

Prep Time: 20 minutes

Cook Time: 1 hour hour

Total Time: 1 hour 20 minutes

Serves 6

Ingredients 

For the seafood stock

▢ 2 pounds shrimp shells, fish heads, fish bones, seafood trimmings, etc.

▢ 1/2 onion cut into wedges

▢ 1 carrot peeled and cut into 1 inch pieces

▢ 1 stalk celery cut into 1 inch pieces

▢ 1 teaspoon salt

▢ 1 strip orange zest 2-3 inches

▢ 8 cups water

▢ 8 ounces clam juice

▢ 1/2 teaspoon saffron threads

▢ 3 sprigs fresh thyme

▢ 3 sprigs fresh parsley

▢ 1 bay leaf

For the bouillabaisse

▢ 3 tablespoons olive oil

▢ 3/4 cup yellow onion finely diced

▢ 3/4 cup leeks light green and white parts, sliced

▢ 1/2 cup fennel bulb diced

▢ 1 tablespoon garlic minced

▢ 15 ounce can crushed tomatoes preferably San Marzano brand

▢ 2 teaspoons kosher salt

▢ 1/2 teaspoon black pepper

▢ 1 pound mussels scrubbed and debearded

▢ 1 pound clams scrubbed

▢ 2 pounds white fish at least two varieties such as halibut, cod, snapper, sole or monkfish

▢ 1 pound shrimp medium to large size

▢ 2 tablespoons parsley chopped

▢ parsley sprigs and lemon wedges for serving optional

▢ bread for serving toasted if desired

For the rouille

▢ 1 tablespoon seafood stock recipe above

▢ 1 teaspoon garlic chopped

▢ 1/4 teaspoon cayenne pepper

▢ 1/2 cup soft white breadcrumbs

▢ 1/4 cup roasted red pepper jarred is fine

▢ 1/2 teaspoon kosher salt

▢ 1/2 cup mayonnaise

Instructions 

For the seafood stock

Place all of the stock ingredients in a large pot. Bring to a simmer. Cook for 30-45 minutes. Strain and reserve for later use. You will need 8 cups of the stew and 1 tablespoon for the rouille.

For the bouillabaisse

Wipe out the pot with a paper towel. Heat the olive oil in the pot over medium heat.

Add the onion, leeks and fennel and cook for 4-5 minutes or until softened.

Add the garlic and cook for 30 seconds, stirring constantly.

Add the crushed tomatoes, reserved 8 cups of seafood stock, salt and pepper to the pot, then bring to a simmer.

Cook for 5-7 minutes, stirring occasionally.

Add the mussels and clams to the pot and cook for 4 minutes.

Add the fish and shrimp, then cook for another 4 minutes or until seafood is opaque and cooked through, and mussels and clams have opened.

Discard any mussels and clams that do not open during the cooking process.

Sprinkle with parsley, then serve with toasted bread and rouille. Garnish with parsley and lemon if desired.

For the rouille

Place all the ingredients in a food processor or blender. Blend until a smooth sauce forms.

Notes

Ask your fish counter if they can sell you fish trimmings to make the stock, and choose shell on shrimp.

If you can’t find the fish trimmings to make your own stock, you can use 8 cups of prepared seafood stock, as well as the bottle of clam juice.

Be sure to discard any clams or mussels that do not open after they’ve been cooked, as they are not good to eat.