Buzz

End of summer Sunday Bistro Dinner, delicious and easy!

By Elaine Mellen

Posted on September 9, 2014

Sometimes you just want to shake things up. So tonight, instead of a big Sunday dinner I opted for a casual, easy Bistro dinner. It was so delicious and simple to make that I immediately added it to my list of favorite quick meals!

My end of summer Sunday Bistro Dinner includes: Mussels, Cheese plate, Steamed artichokes, and french bread. Oh, I almost forgot. Stonewall Kitchen Fig and Ginger Jam as well!

Mussels

Ingredients:

Two pounds mussels scrubbed and de-bearded (I love P.E.I mussels, so sweet!)

2 tablespoons olive oil

2 cloves garlic, minced

1 shallot, chopped

12 rainbow heirloom cherry tomatoes

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh oregano

1/4 cup dry white wine

Directions:

Saute olive oil, garlic, and shallot for five minutes; don’t brown. Add tomatoes and fresh herbs, continuing to saute for another five minutes. Add wine and cook on low heat for another five minutes. Add mussels, stir, cover, and continue cooking on low for ten minutes until mussels open.

Mussels

Artichokes

Ingredients:

2 whole artichokes

4 sprigs parsley

4 garlic cloves

2 bay leaves

2 lemons, cut in half

2 tablespoons olive oil

2 cups water

1/2 cup white wine

Salt and pepper, to taste

Directions:

Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime, prepare the artichokes.

Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. If you wish, trim the thorny tips of the petals with kitchen shears.

Place the artichokes in the steaming liquid, bottoms up. Cover and simmer for about thirty minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.

Artichokes

Cheese Plate

Sunday I made a simple plate of Brie, Roquefort and Parmesan cheeses. You can add almost anything to the cheese plate, such as sliced fresh figs, nuts, or jam. I recommend serving with Stonewall Kitchen Fig and Ginger Jam, as well as french bread.