"It's fun to get together and have something good to eat at least once a day. That's what human life is all about-enjoying things"-Julia Child

“I read recipes the same way I read science fiction. I get to the end and say to myself "well, that's not going to happen” Rita Rudner

History of Mussels

Did you know that mussels are one of the oldest species found on the earth today? In fact, evidence of their existence dates back to the very beginning of time. 

Cultured mussels have been around for nearly 900 years, since the 12th century. A ship-wrecked sailor off the coast of France placed poles with netting in the water to catch fish. When he checked the nets, he noticed that mussels had attached themselves to the poles. This has become known today as the Bouchot method.

In North America, wild mussels have been harvested since the early 1900s. Suspended cultivation of blue mussels began in the 1970s in Seattle, Washington and soon after in Atlantic Canada. 


The global industry now produces more than 4 billion pounds (2 million tonnes) a year and employs 1.5 million people.

INGREDIENTS

• 8 ounces whole-wheat linguine or spaghetti
• 1/4 cup extra-virgin olive oil
• 2 large cloves garlic, chopped
• 8 small cherry tomatoes 
• 1 teaspoon of dried basil
• 2 garlic cloves (chopped finely)
• 2 pounds mussels, cleaned (see Tips)
• Big pinch of crushed red pepper
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 1/4 cup chopped fresh parsley (I didn't have fresh so I used dried parsley
• 1 tablespoon finely grated lemon zest (suggested, not used for this recipe)

PREPARATION

1. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and transfer to a large serving bowl. Cover to keep warm.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until it just begins to color, 2 to 3 minutes. Add Mussels and cook for an additional 8 minutes on high heat. Carefully add chopped tomatoes, parsley and basil  and bring to a simmer. Cook, stirring frequently, until thickened slightly, about 5 minutes.
3. Cover, reduce heat to medium and cook until the mussels open, 4 to 6 minutes. Transfer the mussels with a slotted spoon to a large bowl. (Discard any unopened mussels.)
4. If you have too much liquid strain the mussel broth (There was no need to strain as there was just the right amount of juice.. Stir in crushed red pepper and simmer over medium heat for 1 minute. Season with salt and pepper. Scoop the juices and use as a sauce over the pasta and toss to coat. Divide the pasta among 4 pasta bowls, top with mussels and spoon the remaining sauce over the mussels. Serve, add lemon zest, if needed.

Enjoy! 

*Recommendation, enjoy with a glass of Vino (Preferably Merlot)

Bonus tip: Serve with appetizer. 

Shrimp with cocktail sauce

Use fresh uncooked shrimp.

Cook on stove for about 10-15 minutes until pink

Add garlic, salt and pepper

(Garlic- 1 clove, salt- 1 teaspoon, pepper- 1 teaspoon)

Put in the fridge to cool,  once cool, add slice lemons on the side of serving dish and tada! 

 

“There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.” ― Thomas Wolfe

Jambalaya (/ˌdʒʌmbəˈlaɪ.ə/ jum-bə-ly-ə) is a Louisiana Creole dish of Spanish and French influence.

Jambalaya originated in the Caribbean Islands. The Spanish culture mixed with the native foods created what is known as Jambalaya. Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish cuisine.

Shrimp and Sausage Jambalaya Recipe with a side of rice

Ingredients:

Ingredients:

• 2 tbsp butter 
• 8 oz Andouille sausage, or other spicy smoked sausage (Cut and slice into pieces as big or small as you would like)
• 2 tbsp paprika
• 1 tbsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp fresh ground black pepper
• 1 tsp salt
• 1 Bay leaf  (chopped)
• 1/2 cup diced tomato, fresh or canned (recommendation, keep it fresh)
• 1 green bell pepper, diced
• 4 green onions, chopped (No green onions were added, but it is suggested)
• 1 cup white or brown rice (preference; use brown rice, I ran out so ended up with white rice)
• 3 cups chicken broth (Don't have chicken broth? 1 Cup Water +Plus a Tablespoon of Butter OR Olive Oil)
• 1 pound large shrimp, peeled and deveined (Cut and chop the shrimp in halves)

Makes 4 Portions of Sausage and Shrimp Jambalaya (Cooking for 2, use half the amount of veggies, shrimp and sausage

Prep Time: 15 minutes Cook Time: 50 minutes

In a big bottom cooking pot with a lid, melt the butter over medium heat. Add the sliced sausage and cook, stirring, for about 5 minutes. Add the following spices paprika, bay leaf, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper, and most of the green onions; cook, stirring for 5 minutes. 

Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot for 5 minutes, add the shrimp.  

Begin cooking the rice in another cooking pot with a lid. First step, always wash your rice, I was always taught to keep washing the rice until the water begins clear. Add the 1 cup of rice with 1 1/2 cup of water. Bring water to a boil, and reduce heat. Allow to cook for 20 minutes. Check on the rice; It should be just tender; if it is still too firm cook longer. 

Once the rice is complete, taste the shrimp and seasoning, and adjust if needed. Begin to plate each dish with the rice add the jambalaya on top, be sure to dress the rice with the juice and seasoning.  

For decor, add green onions sprinkled on top. 

Note: The actual recipe and many others cook the jambalaya with the rice included. If that is your preference make sure to allow for 45 minutes when cooking the rice with the Jambalaya.

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”― Laurie Colwin

I have always wondered what my life would turn into. Throughout the years, I have always struggled wondering what I was good at, what I wanted to do in my life, what made me happy and how I would make a difference.

I finally realized that it was always right in from of me, a passion for cooking for those who I love and who are dear to my heart. The kitchen is my sanctuary, a place where I can create a masterpiece that always puts a smile on someone's face. The best conversations and memories are surrounded around a dinner table, whether it's a Sunday Tradition, a celebration or a holiday that brings everyone together. We all have a favorite dish, a favorite memory or a funny tradition that is held surrounding the dinner table.

This blog to me isn't just about eating right, it's about bringing back the traditions of eating meals with those we love. It's a reminder to make time no matter how long your day is, it's always goes back to love and bringing us back to being surrounded by our family and friends. We live in a fast paced world, where fast food is a priority, frozen meals are acceptable, and where cell phones and tv's are blaring, where conversations have disappeared and lost all focus of who we are.

I hope this blog brings fun. laughter and happy tummies back into your home, as it has within mine.

Welcome to Miss Adelia's kitchen, I will be serving appetizers, easy, quick recipes, as well as full course meals. My servings may not be exact and I may not use the correct terminology that famous worldwide chefs may use. My cooking is done by taste, and with love from me to you.

Cheers!