No. 3: Easy Mussels & Butter

IMG_6225.JPG

TIPS:

- Especially in a dish like this where the butter is a key ingredient, I love to use Kerry Gold Irish butter. It has a ton of buttery flavor.

-  If a mussel doesn't open even after you allow it a few extra minutes over the heat, don't eat it.

INGREDIENTS:

  • Fresh mussels in the shell (a good rule of thumb is 1 lb per person for an entree)
  • 1 stick (4 oz) Salted butter
  • 2 cups dry white wine
  • 3 tsp Garlic Flakes
  • 3 tsp Shallot Flakes
  • Fresh bread (optional)
  • Lemon (optional)

DIRECTIONS:

  • Rinse and scrub mussels under cold water
  • Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  • In a large stockpot set over medium heat, combine wine, butter, and spices.
  • Simmer 2 minutes.
  • Add mussels and cover, increase heat to high. 
  • Cook until all mussels are open, about 5 minutes. 
  • Remove from heat, divide mussels and broth in bowls to serve. Serve immediately, with lemon wedges and grilled bread.

SUBSTITUTION: Garlic Flakes for: Garlic Pepper (use unsalted butter), Original Garlic Dust, or Roasted Garlic DustItaliano Mix

SUBSTITUTION: Shallot Flakes for: Green Onion Dust, Yellow Onion Dust

 

No. 8: Crispy Potato Sticks

IMG_6181.JPG

INGREDIENTS:

  • 1 lb. Potatoes (any kind will work, but my favorite are thin-skinned red, purple, or Yukon Gold because I can leave the skin on)
  • 2 Tbsp. olive oil
  • 1 Tbsp. Spice*  (or to taste)
  • Salt, to taste

*This recipe works best with the following Rockerbox blends:

DIRECTIONS:

  • Preheat oven to 450°F.

  • Slice potatoes into steak-fry shapes, and toss in a mixing bowl with olive oil, spice, and a sprinkle of salt (if there is no salt in the blend you're using).

  • Spread on a baking sheet, allowing space between each piece. Bake on top rack for 30-50 minutes, or until potatoes are very crispy. Serve alongside your favorite BBQ sauce, ketchup, aioli, etc.