Tag Archives: white wine

Moules a la Mariniere

Moules a la Mariniere | Spirits + Thyme

This delectable little number came from Smitten Kitchen who in turn got it from Julia Child’s Mastering the Art of French Cooking. If you are curious about dabbling a bit in the art that is Julia Child, I came across a website dedicated to her recipes here. I know I will definitely be poking around on there in the future and for now, it will have to suffice until I remember to pickup her cook book the next time I am around a book shop.

Honestly, this recipe only took me about 20 minutes from start to finish. Easiest way, hands down, to please any seafood eater. Not only does it have the complexities of a dish from a fine establishment, but it also looks fancy as f**. Just saying. So with all of that being said, click on the links above for Smitten Kitchen’s recipe and other magical creations from Julia Child when you get a moment. You wont be sorry!

Moules a la Mariniere | Spirits + Thyme


2 Cups Dry White Wine; I used Pinot Grigrio

6 Tbsp Butter

1/2 Cup Minced Shallots or Green Onions

8 Parsley Sprigs

1 Bay Leaf

1/8 Tsp Ground Pepper

1/4 Tsp Dried Thyme

1/2 Cup Chopped Parsley

1 1/2-2 Lbs Mussels; soaked and scrubbed

Moules a la Mariniere | Spirits + Thyme

Combine all the ingredients except for the mussels and chopped parsley in a large pot.

Moules a la Mariniere | Spirits + Thyme

Bring to a boil over high heat and allow to boil for 2-3 minutes so that all the alcohol evaporates and it reduces slightly.

Moules a la Mariniere | Spirits + Thyme

Add your mussels to the pot and cover tightly.

Moules a la Mariniere | Spirits + Thyme

Continue to boil, shaking the pot from time to time to ensure even cooking, for about 5 minutes. You will know the mussels are cooked thoroughly once they all open.

Moules a la Mariniere | Spirits + Thyme

Using a slotted spoon, transfer the mussels to a large bowl and allow the broth to rest a bit so that any remaining sand falls to the bottom of the pot. Ladle the broth over the mussels and some into a separate bowl to dip some crusty bread in, and finally dust your chopped parsley.

Moules a la Mariniere | Spirits + Thyme



Mussels with Garlic & White Wine (Cozze di Puglia)



Mussels are certainly interesting little characters… They are intimidating (for me) at first but once you get down to it, they are rather simple little creatures. They thrive in clusters in both salt and fresh water, they live off of plankton as well as other microscopic sea creatures, and in America during the second world war mussels were served to soldiers for dinner due to lack of red meat! Pretty majestic if you ask me! Too bad sea food still freaks me out, but slowly as I cook it for Mikey, I am starting to come around a bit! Its a slow journey but I will get there at some point!

So this is a recipe I came across on Food & Wine that sounded simple and interesting enough that I thought I would give it a try! I found it here at: http://www.foodandwine.com/recipes/pasta-with-mussels and while I didn’t have any saffron threads like the recipe called for, feel free to add a pinch! Just because I didn’t do it, does not mean that you have to miss out on it!




4 Lbs Small Mussels; scrubbed & debearded

1 Box Angle Hair Pasta

4 Bay Leaves

6 Garlic Cloves; sliced thin

1/4 Tsp Crushed Red Pepper Flakes

Pinch of Saffron Threads (optional)

2 Cups Dry White Wine; chardonnay or pinot grigio

2 Tbsp Extra Virgin Olive Oil

3 Tbsp Unsalted Butter

1 Tbsp Fresh Lemon Juice

Salt & Pepper


Pour wine into a large pot.


Add bay leaves and bring to a boil.


Once it is boiling add the mussels…


Wooo hoo I did it without getting attached to the little buggers and feeling bad this time!


Cover and cook for 5 minutes while shaking a few times over medium high heat.


You will know that they are done once they have all opened their shells.


Strain the pot over a large bowl with a colander to reserve the broth.


Look at them bad boys…. Mikey better love them because it is breaking my spirit little by little by boiling these things live…


Set yourself up with a trash bag for the shells and a small bowl for the mussels.


Once you have removed all of the mussels from their shells toss them in the melted butter.


Now that they are swimming in butter, cover our magical little mussels with plastic wrap and set aside.


Pour the broth into a large glass measuring bowl and set aside.


Heat olive oil in a large saute pan over medium heat. (Don’t mind my scratched up saute pan, its the one that is designated to the roommates so that my other ones don’t get beat up)


Add garlic and saute for about 4 minutes or until golden in color.


Add crushed red pepper flaked and cook another minute.


Pour in the reserved mussel broth stopping once you reach the grit at the bottom of the measuring bowl.



Add lemon juice…


And simmer over high heat until it has reduced to about one cup.


Almost done!!!


Once the broth has reduced, pour it over your cooked angle hair pasta and add the mussels with butter as well.


Give it a good toss to combine the broth, butter, and mussels evenly.


Plate and serve immediately!


Bon Appetit!

Shrimp Scampi


First off…. I want to say, don’t judge my Instagram pic… I got a bit too excited and forgot to take a normal one so this will have to do. Second, I am going to put this out there… I don’t do sea food. It freaks me out (its a texture thing) which is why there is like NONE on my blog. Well that changes tonight. No, I still don’t like it and it still makes me squeamish buuuut, in this house we compromise! And who knows…. when I have had enough wine, I can do it.. it just takes a lot of hype and guts to take the first step!

Anyways here is what we did…



1 Large Bag of Frozen Shrimp; Raw

1/3 Cup Butter

1 Tbsp Olive Oil

1/4 Cup Dry White Wine

6 Scallions (green onions); chopped

2 Plum Tomatoes; cored, seeded, and chopped

3 Tbsp Garlic Cloves; minced

2 Tbsp Lemon Juice

1 Tsp. Lemon Zest

Cooked Spaghetti


First, thaw out your shrimp by running them under cold water for 7 minutes.


Then make your lovely boyfriend shell the shrimp because he is hungover from St Pattys day and we are nice enough to be making seafood anyways! 🙂


Getting work done…


And if you don’t hear from me tomorrow, Mikey has killed me for posting these pictures haha.


We already established, no judging the Instagram pics….


So once all that shenanigans is done…


Melt butter and olive oil over medium heat…


Add garlic and cook for 2 minutes or until fragrant and tender…


Just don’t let it start to brown.


Next stir in the shrimp, scallions, tomatoes, lemon juice, zest, and white wine. Season with salt & pepper.


Cook shrimp 2 minutes on each side and BE CAREFUL not to over cook them!


Once the shrimp is pink on both sides, remove the skillet from heat.


Serve over cooked spaghetti and garnish with fresh chopped parsley, or whatever else tickles your fancy!


Chicken Smothered With Mushrooms Spinach Mozzarella and White Wine


(Source) http://baconbuttercheesegarlic.blogspot.com/2013/02/a-special-meal-for-my-valentine.html

So happy I came across this recipe earlier today! I am in love with it and wouldn’t change a thing… even though I hate mushrooms, these caramelized mushrooms with the creamed spinach really make this dish! Needless to say, this is now going to be a regular dinner in my house!

*Updated 4/2/13*

Unfortunately I received a comment from the person who had posted this recipe (from the above link) and I was unaware that there are such things as copyrighted recipes!  I know, I was very sad as well… Trial and error for a new blogger I suppose…

With that said, I did have to remove the details of this recipe buuuuuut I will leave some of my pictures because, well I slaved over the oven and they still deserve a place on my blog!

You can find the recipe at the above mentioned URL and I hope you enjoy it as much as we did!





































Chicken with a Creamy White Wine and Garlic Sauce Over Fettuccine

So I have a bit of a problem with pasta…

Specifically pasta with creamy sauces….

Carbs…. Mmmmmmm…

How I love carbs….

Lol I am sorry I can’t help it. I know lots of you watch your figure and what you eat but I can not resist and I am comfortable in my own skin. I am happy, healthy, and am not depriving myself!

I will be damned if I stop making crazy pasta sauces by scratch, and I am proud of them! If you love pasta and creamy sauces then please continue reading! If you are offended by the sight of carbs then please, by all means click the back button and find something else that is more to your liking. I am not offended either way but thank you for coming to see what is new.

Anyways my big thing is wine sauces. While I love regular white wine sauces, sometimes I need a creamy and rich sauce. This is when I turn to my trusted Pinot Gorgio and Cream. I went on a streak and would make this or some other variation every week but would have a habit of not simmering my wine sauce enough and it would taste and smell too much of alcohol. Dont make the same mistake I used to make on the regular! Have patience and let the alcohol simmer out! Once you can barely smell it is when you know to add your cream! I am telling you, please take my advice, otherwise the whole dish is ruined!

This recipe is simple enough and only takes about a half hour to execute. The ingredients are very basic especially if you are a coffee drinker and normally have cream in your house. It is great with low-fat, regular, or heavy cream and you don’t really notice the difference that much if at all! I say give it a whirl and you will probably love it. Another thing to think about is that if you like mushrooms, this is the perfect dish to make them with, just simmer them in the wine sauce and I promise they will be a great addition! As for me, I am not a fan of them so I obviously am not going to add them into tonight’s dinner. Well that’s enough rambling, I blame the Pinot!!!!


1 Box Fettuccine

1 Pkg Chicken Breast; Sliced thin

1 Cup Cream; Heavy, half and half, low-fat, etc. whatever cream you prefer. (I used heavy cream)

1 Cup Dry White Wine; Pinot Giorgio, Chardonnay, etc. (I used Pinot Giorgio because it have always been my #1 choice lol)

1 Tbsp Corn Starch & 1 Tbsp Cold Water; Combined

1 Large Shallot; Chopped

2 Cloves Garlic; Minced

1 Tsp Dried Basil

1 Tsp Dried Parsley

1 Tsp Dried Oregano

Salt & Pepper

3 Tbsp Olive Oil; 1 for seasoning chicken, 1 for pan frying chicken, and 1 for sauteing.

2 Tbsp butter; 1 for Pan frying chicken & 1 for sauteing.

Parmesan Cheese

So initially we need to rinse and pat the chicken breast dry.

After that I determined the best way to rub the chicken breast with olive oil and season is to pour 1 Tbsp olive oil on a plate and have another plate ready as pictured below.

So take the chicken and place it on top of the oil then turn over and sprinkle salt and pepper. Next place it oil and seasoned side down on the clean plate and season the opposite side with salt and pepper.

After all of the chicken is seasoned heat a sauce pan over medium high heat with 1 Tbsp olive oil and 1 Tbsp butter.

Swirl the pan to coat and once it is bubbling add the chicken. Be sure not to crowed the pan because if you do then the chicken will steam rather than sear and you want it to get a slight golden crust which will not happen otherwise.

Cook 3-5 minutes each side without disturbing.

I know you want to poke and prod it but if you so this is will not sear properly and may lose some of its juices resulting in a dry chicken breast 😦

Also start a large pot of water for you fettuccine and cook according to directions.

Once this chicken is done and no longer pink in the center, transfer onto a platter and cover with aluminum foil.

In the same pan over medium low heat swirl 1 Tbsp olive oil and 1 Tbsp butter until melted.

I know this is getting repetitive but bear with me!

Add the chopped shallots and garlic.

Saute 5 minutes or until translucent and staring to brown.

Increase the heat to medium and stir in 1 cup of white wine while scraping up the brown bits in the pan. This is called deglazing and if you have ever watched the creme franche episode of southpark it could very easily be comical… actually I recommend you YouTube it right now. You wont regret it but will never deglaze anything the same again…

Bring to a boil then allow to simmer out all the alcohol. This should take about 5-10 minutes or until you can no longer smell it.

After all the alcohol has evaporated it will have reduced by half… stir in corn starch and water mixture… if it has been sitting for a bit then give the mixture a stir before adding it to the wine sauce because it will have thickened up a bit at the bottom of the bowl.

The cornstarch acts as a thickener for the sauce and if at the end you feel it is too thick feel free to add 1 Tbsp of water to the sauce at a time. It all depends on your liking don’t forget so don’t feel guilty about making adjustments!

But below is a picture of what the wine sauce will reduce to once the corn starch is added.

Slowly stir in your cream and allow to thicken for 2 minutes or so while constantly stirring as not to burn the sauce to the bottom of your sauce pan!


Stir in your oregano, parsley, and basil.

Once done, remove from heat.

Toss fettuccine with butter then pile a serving onto a plate. Top with a chicken breast and a laddel full of white wine sauce!

OR you can just toss the buttered pasta with the white wine sauce and top with a chicken breast.

Either way it is yummy and you musnt forget to dust with fresh parmesan cheese!

Well my little majestical unicorns that does it for tonight’s dinner… I hope you enjoy it as much as we did!