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Mussels in White Wine

 Mussels in White Wine Mussels in White Wine This classic and flavorful dish is perfect for any seafood lover. Mussels are cooked in a fragrant broth of white wine, garlic, shallots, and herbs, making a delicious and elegant meal. Ingredients (Serves 4) 2 pounds fresh mussels, cleaned and debearded 2 tablespoons olive oil 2 tablespoons unsalted butter 3 shallots, finely chopped 4 cloves garlic, minced 1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio) 1/2 cup chicken or seafood broth (optional, for more sauce) 1/4 cup heavy cream (optional, for a creamy version) 2 tablespoons fresh parsley, chopped 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) Juice of 1/2 lemon Salt and freshly ground black pepper, to taste Crusty bread or baguette (for serving) Instructions 1. Prepare the Mussels Rinse the mussels under cold water, scrubbing the shells to remove any dirt or grit. Remove the "beards" (fibrous threads) by pulling them off with ...
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Potato and Bacon Frittata

 Potato and Bacon Frittata Recipe


Potato and Bacon Frittata Recipe

This hearty, savory frittata combines crispy bacon, tender potatoes, and eggs for a comforting dish that's perfect for breakfast, brunch, or a light dinner.

Ingredients:

  • 4 slices bacon, diced
  • 2 medium potatoes, peeled and diced (about 2 cups)
  • 1 small onion, finely chopped
  • 6 large eggs
  • 1/4 cup milk or heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup shredded cheese (optional: cheddar, Gruyère, or Parmesan)
  • 1 tablespoon olive oil (if needed)
  • Fresh parsley or chives for garnish

Instructions:

  1. Cook the Bacon:

    • In a large, oven-safe skillet, cook the diced bacon over medium heat until crispy.
    • Remove the bacon with a slotted spoon and set it aside, leaving about 1-2 tablespoons of bacon grease in the pan.

  2. Cook the Potatoes and Onion:

    • Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until golden brown and tender.
    • Add the chopped onion and cook for another 3-4 minutes until softened.
    • If needed, add a little olive oil to prevent sticking.

  3. Prepare the Egg Mixture:

    • In a bowl, whisk together the eggs, milk, salt, and pepper.
    • Stir in the cooked bacon and shredded cheese, if using.

  4. Combine and Cook:

    • Pour the egg mixture over the potatoes and onion in the skillet.
    • Gently stir to distribute the ingredients evenly.
    • Cook over medium-low heat for 4-5 minutes, until the edges start to set but the center remains slightly runny.

  5. Bake the Frittata:

    • Preheat your oven to 375°F (190°C).
    • Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden on top.

  6. Serve:

    • Let the frittata cool for a few minutes before slicing.
    • Garnish with fresh parsley or chives, and serve warm.

Tips:

  • Add vegetables: Bell peppers, spinach, or mushrooms make great additions.
  • Make it dairy-free: Substitute milk with a non-dairy alternative, or skip the cheese.
  • Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or enjoy cold.

This frittata pairs beautifully with a side salad or crusty bread for a complete meal!

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