Snack and a Story: Mussels and #Opportunity

Snack Time

For me, nothing is more decadent or reckless than having snacks for dinner. Oh and I don’t mean a bag of chips type of snack. I mean the block of 1000 day aged Gouda, a thick seared slice of pate and buttery, flakey crackers  kind of snack. Add a large pot of steaming mussels and a bottle of wine and your snack for one turns into feasting. That’s just what I did to commemorate the unofficial start to spring.

Mussels are just plain fun to eat with company. Imagine a big communal pot of goodness, paired with wine or beer and good conversation. Is this not a recipe for happiness?

Mussels are relatively inexpensive. I bought two pounds of them for $6 at my local Whole Foods. When preparing them take note:

  • Fresh Mussels must be eaten within 24 hours of purchasing them
  • Fresh Mussels are alive when you purchase them. If a mussel s open and does not close upon touching it, do not eat it.
  • Do you eat mussels whose shells are cracked or broken.
  • After steaming, discard any mussels whose shells are closed.

Mussels in a Spicy Curry Broth

mussels1 tbs olive oil
2 tbs minced ginger root
2 tbs minced shallots
1 1/2 tbs curry powder
1/8 tsp red pepper
1/2 tsp salt
2 tbs  butter
1/2 cup milk – I used whole goat milk
1 1/2 cup water
2 lbs mussels
Bread – this is a great way to use old bread

  1. Heat the oil in the pan on medium to medium low heat
  2. Add ginger root, shallots and celery to the oil. Let these begin to caramelize gently about 5 minutes
  3. Next add the curry, red pepper and salt – mix them with the oil in medium low heat allowing them to bloom. This should take one or two minutes
  4. Add butter and stir until melted. Next, add the liquid. Bring up the heat up to medium high.
  5. Once the liquid is simmering, add the mussels and cover the pot. Let cook for 5 minutes.

Once finished – place the pot in the center of the table and enjoy friends. Use the bread to soak up the spicy broth.

The wine pairing:

Gerard-Bertrand-Terroir-Corbieres-2011-LabelI drank the Gerard Bertrand Corbieres, a red wine, with this meal. Common practice is to pair white wine with fish, which is a delicately flavored meat. However, the spices I used were very strong and I wanted a wine whose flavor would not be washed away. Oh… and I love French Red Wine.

Corbieres wine is named for the region of France where it is grown. The grapes in this wine are, by law, a blend of Syrah, Grenache and Mourvèdre.

This particular wine had a nose that was dark fruit – black plum, black cherry, wet earth, black pepper, excellent structure and medium to medium high acidity. The fruit was a great foil to the spice. The acidity balanced the fat in the broth. Bon Appetite!!

 Story Time

I’d like to share a piece/poem I read over the weekend – commentary of our current tech/startup age.

What do you do when all of the four letter words are taken?  All the speculative creepers stole the desirable nerdy words and the wild frontier of trendy start up names and catchy titles have most probably been snatched up.
You probably used your super power guru gadgets to realize it. There are more apps for my phone now than there are stars in the sky.  Ninja’s! Even the most everlasting evangelical entrepreneur is standing at the four corners of a crossroad wondering if the current boom is a retro bust. All of it is true. That is the problem and the #Opportunity!
– Allan Von Schenkel

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