Category Archives: Recipes

Delicious dishes created for our own pleasure. Eat, drink and be merry!

Muscles Fantastico

This an original recipe. Patty said, “can you make us something with these muscles?” This is what I came up with!

Muscles Fantasico

Yields 4 Modest servings

I use a digital kitchen scale, and have found metric measure to be much easier to manage, so I use grams whenever I can. It’s more accurate and easier to expand a recipe for more servings!

8 oz Shelled Mussels (I use cooked, shelled ready to serve, but fresh is fine if you lightly steam then in advance.)

Chop all the following in a small food processor:

  • 35 Grams Garlic
  • 30 Grams Capers
  • 15 Grams Provence Olives
  • 12 Grams pure Dried Pineapple

More ingredients:

  • 3 Grams Orange Zest
  • Some really good Olive Oil
  • 125 ML Dogfish Head 60 Minute IPA (Beer)
  • IMPORTANT: Drink the rest of the IPA
  • 1 Nip bottle Grand Marnier (50 ML) (Option 2: Buy a big bottle, pour 50 ml for the recipe and another 50 ml in a glass for you while you cook.)
  • 1 tbsp Corn Starch (for thickening)
  • 3 tbsp Asiago Cheese (fresh grated)
  • 100 Grams Fresh Spinach
  • 6 oz Dry Corkscrew Pasta (mixed veggie flavored is really good.) I use Organic Wheat Free Gluten Free Rice Vegetable Twists from Mrs. Leepers

Have all your ingredient ready in bowls like this.

Muscles Fantastico Ingredients

Cooking Instructions:

  • Start to Boil water for the pasta.
  • Heat a large skillet over med low heat (3 on my electric range)while the water heats up.
  • At the same time Simmer the IPA Beer and Grand Marnier over med low heat until reduced to 1/2 a cup. Once it’s reduced, thoroughly blend in the cornstarch and set it aside.

You’ll need about 8 minutes for the following so start your pasta in time for it to be ready when you finish the good stuff!

  • Add the pasta to the boiling water

Start the next steps when there are 8 minutes left on the pasta.

  • Add olive oil to a large pre heated fry pan, covering the bottom.

Note: Never preheat your cooking oil. An easy to remember rule is “hot pan cold oil!”

  • Add Garlic, shake and swirl it out flat in the pan.
  • When just starting to brown (about 2 minutes), Add dried pineapple and orange zest
  • Saute mixture until the garlic is very light Brown. (about 2 more minutes if your heat is right.)
  • Add the olives and spinach and toss the mixture until spinach is limp (about 2 to 3 minutes)
  • Add the capers
  • Stir in wine reduction and corn starch.
  • Add the asiago cheese and stir thoroughly.
  • Turn down the heat to low and simmer for about 2 minutes
  • At 8 minutes toss in muscles
  • Drain and rinse the pasta toss for a minute over the heat
  • Pour into serving bowl.
  • Top with fresh grated Asiago Cheese and serve.

Recommended Side dishes:

A side salad of Mesclun greens, some chopped almonds, sunflower seeds and a raspberry vinaigrette.

And a Hearty sourdough bread slice!

Make enough for leftovers because it’s even better after a night in the fridge!