Skip to main content

{Gluten-Free} Mussels Casino + 2013 La Folette Pinot Noir

Most people go on vacation and go out to eat. Not me. I always make sure I have a full kitchen because vacation is a time when I get to catch up on my cooking to-do list. Tonight, after five hours on the road, I opened a bottle of La Folette Pinot Noir and made a gluten-free mussels casino.

"You can't go wrong with bacon, Mom," noted the Precise Kitchen Elf.

Yep. You're right. Bacon, shallots, and parmesan cheese are a magical combination.

  • 2 pounds mussels, cleaned 
  • 2 shallots, peeled and diced
  • 4 slices bacon, diced
  • olive oil
  • 1/2 C gluten-free bread crumbs*
  • 1/2 C grated parmesan cheese
  • 1 T fresh parsley, chopped + more for serving
  • 1-2 T olive oil + more for drizzling
  • freshly ground salt
  • freshly ground pepper

Preheat the oven to 375 degrees F.

In a large skillet, cook the bacon and shallots until the fat is rendered and the shallots are caramelized. Move them to a medium mixing bowl.

Place the mussels in the same skillet with 1 C water. Bring the water to a boil, cover the pot, and cook for five minutes. Drain the mussels.

Add bread crumbs, parmesan cheese, and parsley to the bacon-shallot mixture. Add enough oil to make the breadcrumb mixture stick together.

Spoon the breadcrumbs onto each mussel and press firmly to pack the filling into the shell. Place flat on a baking sheet. Drizzle with olive oil and place in the oven. Bake for 5 to 7 minutes - until the breadcrumbs are toasted and the cheese melted.

Serve immediately with a sprinkle of more parsley and salt and pepper to taste.

*NOTE: I used Ian's Natural Foods Gluten-Free Bread crumbs and found them a little too crunchy and hardy. I'm thinking about using a nut meal instead next time. But, if you have any suggestions on a different brand of gluten-free bread crumbs, I would love a recommendation.

The Wine

I had a bottle of Greg La Follette's 2013 Pinot Noir I've been wanting to try. This comes from two family-owned, organically-farmed vineyards in Mendocino County. This was a beguiling wine - and surprisingly delicate for a Pinot Noir. It was simultaneously sweet - think vanilla bean - and earthy - think morel mushroom. It was smooth and subtle. My only complaint: it went down a little too easily! Maybe that has something to do with me being on vacation; I wasn't shy about a second glass of wine! Cheers.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an