Spicy Steamed Mussels

Medically reviewed by Christiana George Updated Date: June 8, 2023

Handling mussels, like handling all seafood, is kind of freaky. You wonder what they’re thinking the entire time you’re walking home from the fishmonger. Shell-shocked? Absolutely panic-stricken? After all, the last week or so had to have been the most harried of their lives—being forcibly removed from their homes, plunked onto a bed of ice, removed from the bed of ice, and tossed carelessly into a plastic bag.

I guess I have the tendency to personify bivalves, crustaceans, and all gill-bearing creatures. In one instance, they’re the weird creepy-crawly organisms you study in biology class, living in their watery ecosystems like citizens of another planet. In another, they’re dinner. On your plate, deveined, cracked, peeled, sometimes deep-fried (if you’re lucky!), and dispersed among plates. And somewhere along the way, you’re responsible for this transformation.

Can you tell I’m not used to handling seafood?

I feel like I should apologize. I’m the worst marketing writer ever. Because how am I supposed to convince you to make this recipe when you’ve now got the image of death-by-steaming on your mind?

Because seafood is delectable, that’s why. And I was quickly able to overcome lay aside my misgivings once the sauce was heartily boiling away, and again later upon uncovering the pot and being smacked in the face by the briny, wine-y aroma of fresh-steamed mussels.

So here’s what, people: steaming your own mussels is not only incredibly easy, but also wonderful in the way only home-cooked meals can be.

For our last lunch in Montauk, we decided to order a heaping plate of steamed mussels served in an uber-creamy, uber-buttery sauce that was so delicious, we ate way more bread than we intended and ended up spoiling our appetites for dinner. With that meal in mind, I decided to try reproducing its decadence a few days later. I steamed three pounds of mussels in a creamy white wine sauce that was simultaneously soul-satisfying but also heavy beyond belief. So, because I wanted more mussels but less cream, I decided to veer in a lighter direction, and go with a spicy tomato-based sauce full of flavor but not fat.

I hate to make it sound like diet food. It’s not. Because you have to serve the mussels with lots of crusty bread to sop up the sauce. Or you could serve it atop pasta and feel a very balanced meal taking shape.

First, though, overcome your mussel-handling fears. At least it’s not a lobster.

SPICY STEAMED MUSSELS IN TOMATO SAUCE

Adapted from SELF

Serves 2 to 3

Ingredients:

2 Tbsp EVOO
15 cloves garlic, thinly sliced
4 scallions, thinly sliced on a diagonal
2 teaspoons salt
2 pounds mussels
2-1/2 cups canned diced tomatoes
1 cup dry white wine
2 tsp red pepper flakes
1 handful fresh flat-leaf parsley

Directions:

Clean mussels thoroughly and remove beards (but only right before cooking). Discard any mussels with broken shells or ones that won’t close if you push the shell down for a few seconds.

Heat the oil in a large skillet over medium-high heat. Cook sliced garlic, scallions and salt, stirring occasionally, until scallions and garlic color slightly, about 5 minutes. Add tomatoes and pepper flakes, and use your spatula to break up the tomatoes a little. Add the wine and mussels. Bring to a boil. Reduce heat to medium, cover and cook until mussels open, 2 to 3 minutes. Discard any mussels that don’t open. Uncover pan and add parsley; toss to combine. Divide mussels evenly among 4 bowls and spoon broth over them. Serve with bread.

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Grandma Old Fashioned Sweet Potato Pie Recipe

Recipes

Christiana George

Updated Date:
June 10, 2023

Grandma Old Fashioned Sweet Potato Pie Recipe

Few things conjure up feelings of warmth and nostalgia like an Old Fashioned Sweet Potato Pie, a classic favorite that has been cherished in family gatherings for generations. This delicious dessert often brings to mind cozy family dinners, laughter around the table, and stories from the past.

What if you could recreate this mouthwatering delight, just like grandma used to make? Today, we’re going to do just that! This article will introduce you to Grandma’s old-fashioned sweet potato pie recipe that will bring you back to those beautiful memories of yesteryears.

Grandma’s Recipe

A Culinary Journey into the Past: We know that the best recipes are those that have stood the test of time, and grandma’s old-fashioned sweet potato pie is a shining example. This delicacy is not just a pie; it’s a narrative of generations, woven with love, warmth, and of course, unbeatable flavors.

How Sweet Potato Pie Became a Classic?

Sweet potato pie is a Southern delicacy that has been loved for centuries. It’s believed to have originated from African-American culture during the era of slavery, as an alternative to the European-style pumpkin pie. Over the years, it has become a favorite, especially during holidays like Thanksgiving and Christmas. Grandma’s old-fashioned sweet potato pie recipe is a testament to this culinary tradition.

How to Make Grandma’s Old Fashioned Sweet Potato Pie?

Creating this nostalgic treat is a labor of love, as it involves careful preparation and attention to detail. Here’s a step-by-step guide to making your own old-fashioned sweet potato pie, inspired by grandma’s recipe.

Ingredients:

2 cups mashed sweet potatoes (about 3-4 medium-sized sweet potatoes)
1 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 unbaked 9-inch pie crust

For the whipped cream (optional):

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C).
Peel the sweet potatoes and cut them into chunks. Place them in a large pot of boiling water and cook until tender, about 15-20 minutes. Drain the sweet potatoes and mash them using a potato masher or fork until smooth. Let them cool for a few minutes.
In a large mixing bowl, combine the mashed sweet potatoes, sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Stir well until all the ingredients are fully combined and the mixture is smooth.
Place the unbaked pie crust in a 9-inch pie dish. Pour the sweet potato mixture into the pie crust, smoothing the top with a spatula or the back of a spoon.
Bake the pie in the preheated oven for about 55-60 minutes or until the center is set and the pie is golden brown. You can test for doneness by inserting a toothpick into the center of the pie – if it comes out clean, the pie is ready.
Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for a few hours or overnight to allow the flavors to meld together.
If desired, prepare the whipped cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract together using an electric mixer on medium-high speed until soft peaks form.
Serve the sweet potato pie chilled or at room temperature, topped with a dollop of whipped cream if desired. Enjoy your grandma’s old-fashioned sweet potato pie!

Note: This recipe is for a single 9-inch pie. If you want to make multiple pies, you can adjust the ingredient quantities accordingly.

Conclusion

There you have it, Grandma’s old-fashioned sweet potato pie recipe! This isn’t just any dessert—it’s a piece of history, a comforting treat that carries the flavors of love, tradition, and nostalgia. Whether you’re a novice baker or a seasoned chef, this recipe will help you create a timeless delicacy that is sure to impress. From the aroma that fills your kitchen to the sweet, rich taste in every bite, you’ll see why this pie has been a cherished dessert for generations.

Remember, like any traditional recipe, you can add your own touch to this old-fashioned sweet potato pie. Maybe you’ll even start a new family tradition. We’d love to hear about your experience and how you made this recipe your own. So, put on your apron and get ready to enjoy the taste of tradition—happy baking!