Saturday, March 10, 2012

Mussel Alfredo

Michelle Wright from WPXI came to interview me and I made her Mussel Alfredo.
Here is the story on the news.

You need:
Mussels in shells
Pasta
Nob of butter
1 cup Whole milk or heavy whipping cream
1 tablespoon Flour
garlic salt
Sliced mushrooms (optional)

Method:
Boil the water and cook the pasta to al dente.
Melt the butter in a pan and add the flour and mix until they combine.
Slowly add the milk or cream and keep the heat on until the sauce thickens.
In another pan heat a little EVOO and cook the mushrooms add to sauce.
Put the mussels in their shells in the hot pan add some garlic salt - heat.
Drain the pasta and add to the sauce (I add a splash of the pasta water to the sauce).
Plate the pasta then add some mussels.
Yum
Me and Michelle Wright

15 comments:

  1. The story of your condition, the transplant and your life since then is certainly inspiring. Love this interview. You sound confident and knowledgeable. Are you still living in Pittsburg?

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  2. I have never been a fan of mussels but it might just be the preparation method. This recipe looks good so maybe I will give it a try. My girls love to cook as well. They are much younger than you but I hope they continue with your passions. Keep up the cooking!

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  3. Your story and link to your blog was posted by Pampered Chef on facebook today! You are SO inspiring! Glad you got your transplant and are able to finally eat! Keep up the good work!

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  4. Cool. I have a blog too. It's enjoykidscooking.com hope you'll check it out. In my blog you can critique the recipe and put your own version in the comment section. I'm trying to get kids like you who love to cook, to look and comment on it. It's pretty new and I would really appreciate it if you would check it out. I also absolutely love to cook.

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  5. hi! ive posted 2 comments recently and i just want to tell you please look at my new blog! i just got it today so it only has 3 recipes on it but im 11 also and love to cook!!!!!!! so my blog is www.chefcecilia.blogspot.com

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  6. My mom makes something similar to this, only she adds asparagus tips (and sometimes shrimp) and uses fresh garlic instead of garlic salt. Of course we're older than you, so we have to pay more attention to things like salt intake lol. And random but from one foodie to another if you can get your hands on a small block of Romano (I generally only can once or twice a year myself) grate it using a super fine micro plane-it comes out like small velvety ribbons of goodness and it doesn't take nearly as much to get the same flavor as a ton of the grated stuff. Awesome in pizza soup!

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  7. Just stopping by to visit your blog :) I am a Cooking Light Blogger Connection blogger and picked the Chai Banana Bread from this month to bake. I already baked it and ate some (it's DELICIOUS!) and was writing up my post when I took a moment to check our your blog. I can only hope that my own daughter (an almost 3 year old picky pants) will be a quarter as adventurous as you have become with food.

    I <3 your blog and your story and hope you don't mind if I link back to it in my post.

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  8. I found your blog via a recipe for Chai Banana Bread. It sounds so good...I can't wait to make it!
    I also wanted to wish you good luck in all your future endeavors...your story is so inspiring! <3

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  9. Hi Matisse, I found your blog via your features in CookingLight magazine. Keep cooking, and keep writing! I hope you'll come and cook some fish with me here in Seattle or at my parents' house in Anchorage, Alaska. I think we have some of the best seafood in the world here in the Pacific Northwest. - Sara

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  10. This recipe is extraordinary because mussels in shells are not the common flavor that they are using in their recipe. I think that the taste are unique.

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  11. hey i love your blog and i know your busy but i would love for u to post some more recipes if thats possible!!!!! Thanks..., check out my blog at www.chefcecilia.blogspot.com

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  12. Thank you!!! I am going to make mussels alfredo tonight! :)

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  13. thanks for sharing.

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