Hang out with me in my kitchen during one of my ‘cooking therapy’ afternoons, and you will quickly discover that I have a deep love for spicy, hot food. I never pass up an opportunity to sneak a little heat into just about anything I make. In fact, this summer, I decided to try an experiment and dedicated a portion of my herb garden to a few scorpion and golden habanero pepper plants.
I began germinating the seeds in little biodegradable paper containers back in February, and much to my gleeful surprise, I soon had several small pepper plants growing on the bakers rack in my office. Once the weather warmed up enough outside, I moved them to the garden.
Now, I am patiently waiting with hopeful anticipation, for the first signs of my tiny little infernos! Oh, the recipes I’ll come up with then! (Okay, maybe I’m not as patient as I thought!) In the meantime, I’ll rely upon my local farmers and their provision of the ole’ reliable, Jalapeño.
This is the last recipe from ‘The Enlightenment,’ however last is certainly not least. This is one of my favorites!
The Enlightenment, Chapter 14 “….“Now what have you made?” Meda marveled, pleased that she hadn’t overdone the appetizer round.
Tori pointed to each container and replied, “That is a chopped salad with a sweet chipotle dressing, that is home-made rustic multi-grain bread, and in the stock-pot I have prepared my own special recipe of steamed mussels with bacon, bourbon and jalapeños.”
“Oh…It’s been ages since you’ve made that! Yum, more bacon,” Ben breathed in contentment.
Tori laughed and replied, “I think that’s what I’ve missed most since we joined the academy. Not having a kitchen. This is nice and it was exactly what I needed after today. Thank you, everyone, for indulging me and giving me time to do all this.”
“Are you kidding?” Piper exclaimed. “We’re the ones getting the better end of the deal here, Tor. This all looks absolutely amazing! Your aura has the happiest, healthiest green glow right now. It’s beautiful!”
Tori smiled at Piper and replied, “Thanks, Piper!”
“Yum, I had forgotten how much I enjoy your cooking, honey,” Sarah remarked. “The smokiness in the salad dressing pairs with the spiciness of the mussels perfectly! And this bread is just the right vehicle for soaking up the broth! This is divine!”
“I second that!” Meda chimed in. “Once again, you’ve allowed me to experience something I’ve never had before and it is wonderful!”
Tori smiled in contentment and replied, “Thank you! Okay! Less talking and more eating!”
Pan-Roasted BB&J Mussels (Bacon, Bourbon and Jalapeños)
Ingredients:
- 4 Dozen Mussels
- 2 Jalapeños, seeded and chopped
- 2 Cloves Garlic, chopped
- ½ Cup Shallots, finely diced
- ½ Cup Bacon, diced
- ¼ Cup Bourbon
- ¼ Cup Clam juice
- ¼ Cup Half and Half
- 2 Tablespoons unsalted butter
- 2 Tablespoons parsley, chopped
Directions:
1) Scrub and de-beard the mussels and then place them in cold water for at least 15 minutes.
2) In a large, deep pan, cook the bacon over moderate heat until the bacon is crisp, about ten to twelve minutes. Remove bacon from pan with slotted spoon and transfer it to a bowl.
3) Add the shallots and garlic to the pan and cook until they are softened and the garlic is just beginning to look ‘toasted.’
4) Add the mussels and bourbon to the pan, and simmer until the bourbon is almost evaporated.
5) Add the clam juice and cover the pan, cooking the mussels until they open, about five to eight minutes.
6) Transfer the mussels to a serving bowl, discarding any that have not opened.
7) Add the half and half, jalapeños, parsley and bacon to the pan and simmer until the sauce has slightly thickened, about two minutes. Add the butter, stirring the sauce until it is incorporated and then pour the sauce over the mussels.
Serve the dish warm with crusty bread to soak up the broth.
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