Haddock and mussels

Life’s busy eh. Heavens.

After a business trip to London I returned to find the latest LCBO Food & Drink magazine in my hands. I love this magazine and so look forward to it. This edition had a recipe for haddock and clams that I wanted to try. I love seafood – and opted to draw up this one with mussels instead (clams are just ok for me; mussels, manna from the seafood God). Super easy and damn good too boot. 


1) haddock and mussels

2) season haddock and set aside;  3) parsley, garlic, cumin and wine/chicken stock

4 & 5) brown the shallots

6) I prepped some noodles to serve with this too 7) clean the mussels

8 & 9) toss everything into an ovenproof pan and bake for 10 minutes or so 


10) delicious

Me so proud too of my wee shamrock plant. I’m not a green thumb and kill plants (orchids especially) regularly. I’m proud to say though that this wee shamrock I’ve had going on 2 years now and he even flowered right on St. Patrick’s Day!

11) Happy St. Patrick’s Day


self-indulgent crime drama – with both screenplay and direction by
Austrian Götz Spielmann – never really takes off, despite its
Oscar nomination as one of the 2009 Foreign Language Films. It stars
Johannes Krisch as Alex, an ex-con who opts to start a new life with
his Ukrainian prostitute girlfriend, Tamara (Irina Potapenko), by
resorting to his old life and robbing a bank. That lead-up takes far
too much of the movie’s two hours and had me almost asleep as I
could care less about either of the characters. When the bank heist
finally arrives, Tamara is accidentally shot and killed by a
policeman, Robert (Andreas Lust), while she waits for Alex in the
get-away car. These two men’s lives then strangely intersect when
Alex flees to the country and moves in with his father on a farm
located next to the farm of this same policeman and his wife, Suzanna
(Ursula Strauss). Alex soon starts formulating a plan for revenge
that starts by seducing Robert’s wife … who’s all game for the
affair. Then amid (far too many) scenes of Alex chopping wood (which
is I do understand symbolic and moody [and boring as sin]), the
moment of truth arrives (will he or won’t he kill the policeman).
He opts not to and we’re supposed to believe – I guess – he’s
reformed or recanted or something, but by then I was like, who cares.
Filmed with a gritty realism during its first half and utterly
forgettable in its last half, Revanche is a good antidote for
insomnia. My rating 4 out of 10. 

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6 Responses to Haddock and mussels

  1. ElusiveWords says:

    Mmmm… mussels. One of my orchids just keeps flowering. I don’t even do anything with it except water it once a week. Maybe you need to repot it. While you’re doing that, just use a sterile knife or scissors to snip away the dead roots. I rescued one of the orchids from my dad’s house. After 2 years, it rewarded me with a couple of tiny blossoms.

  2. CurryPuffy says:

    Love your mussels!! Yumm!!

  3. Fatcat723 says:

    Recipe looks very interesting. I love both so maybe it is time to give it a try!

  4. Anonymous says:

    shouldn’t be tempered**

  5. Anonymous says:

    as much as i love mussels, there is only 1 way i would preferred it cooked. In a pot steamed with butter, nice bottle of white wine, and little amount of spice. (JUST a little) I think the natural flavors of seafood should be tempered with any other flavor. the “Tears of the Sea” should be the way it is. And take out the mussels when it’s 80% cooked, and then add in the celery, carrots, herbs, tomato sauce and etc, cook with the Tears of the sea.. then when it’s boiling and the veggies are cooked.. toss back in the mussels and just toss is around quickly on high heat.. as soon as it boils again.. quickly take it off the heat and serve it with a generous amount of fresh baggette..

  6. JacquieCooks says:

    i have the same plant! =)

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