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Blueberry Banana Pecan Overnight Oats

 Blueberry Banana Pecan Overnight Oats Blueberry Banana Pecan Overnight Oats These Blueberry Banana Pecan Overnight Oats are a delicious, nutritious, and easy-to-make breakfast that you can prepare the night before. With the natural sweetness of bananas, the freshness of blueberries, and the crunch of pecans, this oatmeal will keep you satisfied all morning long. Ingredients ½ cup rolled oats ½ cup almond milk (or any milk of your choice) ¼ cup Greek yogurt (or dairy-free yogurt for a vegan option) 1 tablespoon chia seeds (optional, for added fiber) 1 tablespoon honey or maple syrup (optional, for sweetness) ½ ripe banana, mashed ½ cup fresh or frozen blueberries 2 tablespoons chopped pecans ½ teaspoon ground cinnamon ¼ teaspoon vanilla extract Instructions 1. Mix the Ingredients: In a mason jar or bowl, combine the rolled oats, almond milk, Greek yogurt, chia seeds (if using), honey or maple syrup, mashed banana, cinnamon, and vanilla extract. Stir well to comb...
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Richard Corrigan's Mussels

 Richard Corrigan's Mussels


Richard Corrigan's Mussels

Chef Richard Corrigan's mussels recipe is a fantastic way to prepare these tender shellfish. The dish combines simple, high-quality ingredients with robust flavors to elevate the mussels. Here’s a version inspired by his approach that is easy to recreate at home.

Ingredients

(Serves 2-4)

  • 1 kg (about 2 pounds) fresh mussels, cleaned and debearded
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup fresh parsley, chopped
  • 1-2 sprigs fresh thyme (optional)
  • Salt and freshly ground black pepper (to taste)
  • 1 lemon (cut into wedges, for serving)
  • Crusty bread (for serving)

Instructions

1. Prepare the Mussels

  • Rinse the mussels under cold running water to remove any sand or debris. Scrape off any barnacles and remove the beard (the stringy part on the side of the shell). Discard any mussels that are open and do not close when tapped.

2. Cook the Aromatics

  • In a large pot or wide saucepan, heat the butter and olive oil over medium heat.
  • Add the chopped onion and sauté for about 3-4 minutes, or until softened and translucent.
  • Add the garlic and cook for an additional 1-2 minutes until fragrant.

3. Deglaze with Wine

  • Pour in the white wine and increase the heat to medium-high.
  • Let it cook for 2-3 minutes to reduce slightly and intensify the flavor.

4. Add the Mussels

  • Add the cleaned mussels to the pot and stir gently to coat with the aromatics.
  • Cover the pot with a lid and cook for 5-7 minutes, or until the mussels have opened. Shake the pot occasionally to ensure even cooking.

5. Finish the Sauce

  • Once the mussels are cooked, pour in the heavy cream and stir gently.
  • Season with salt and pepper to taste. Add fresh thyme leaves and chopped parsley, stirring to combine.

6. Serve

  • Serve the mussels immediately, garnished with additional fresh parsley.
  • Pair with crusty bread for soaking up the delicious broth, and add lemon wedges on the side for a burst of freshness.

Tips

  • Quality Mussels: The fresher the mussels, the better the dish will taste. Make sure they are tightly closed before cooking.
  • White Wine Substitute: If you don’t have white wine, you can substitute with dry vermouth, chicken broth, or vegetable stock.
  • Make It Spicy: Add a pinch of red pepper flakes or some finely chopped chili for a kick of heat.

Richard Corrigan’s mussels are all about showcasing the natural sweetness of the mussels with a rich and flavorful sauce. The creamy, garlicky broth pairs perfectly with crusty bread for a satisfying meal. 🍞🦪🍷

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